This ice cream mooncake is so yummy!  😋

冰淇淋月饼 Ice Cream Mooncake

♦食谱 =4大 硅胶/燕菜月饼磨具=

巧克力冰淇淋:

80克 动物性淡奶油（冷）

59克 炼奶（冷）

12克 无糖可可粉

(冰库冷冻2½小时, 挖球，再冰库冷冻2小时)

巧克力壳:

215克 黑巧克力

½茶匙 植物油

(两次涂层，每次普通冰箱冷却5分钟待用)

Lotus Biscoff Spread 冰淇淋:

300克 动物性淡奶油（冷）

94克 炼奶（冷）

100克 Lotus Biscoff Spread

1克 盐

6克 香草精

(冰库冷冻6小时-隔夜)

♦Recipe =4 Big Silicone/Jelly Mooncake Mould=

Chocolate Ice Cream:

80g Dairy Whipping Cream (Cold)

59g Condensed Milk (Cold)

12g Unsweetened Cocoa Powder 

(Freeze 2½hours，Scoop, and Freeze another 2hours)

Chocolate Shell:

215g Dark Chocolate 

½tsp Vegetable Oil 

(Double coating, each time chill in normal fridge 5minutes until use)

Lotus Biscoff Spread Ice Cream:

300g Dairy Whipping Cream (Cold)

94g Condensed Milk (Cold)

100g Lotus Biscoff Spread

1g Salt

6g Vanilla Extract

(Freeze 6hours - overnight)

Recipe adapted from: iwen baking

Happy Making!