| Ingredient | Method |
| 150g dark chocolate coins, 300g honey lavender ice cream | Chocolate Skin: 1. Microwave the dark chocolate coins for 1-2 minutes in medium heat. 2. Fill and brush the mooncake mould with the melted chocolate. Chill for 3 minutes. 3. Repeat step 2 for anohter 2-3 times to make sure the skin is thick enough. 4. Thaw the honey lavender ice cream. 5. Fill the ice cream into the mooncake mould until 90% full. Freeze until ice cream is harden enough. 6. Dizzle or brush some melted chocolate on the top. Use a scrapper to level the top. 7. Freeze for 12 hours or overnight before removing mooncakes from mould. *makes 4 icecream mooncakes |
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