Huang Jin Yue Bing Bing Qi Lin (imperial Mooncake Ice Cream)
Huang Jin Yue Bing Bing Qi Lin, or Imperial Mooncake Ice Cream, is a luxurious and indulgent dessert that combines the rich flavors of traditional mooncakes with the creamy texture of ice cream. This recipe is a modern twist on a classic Chinese delicacy, perfect for special occasions or as a unique treat for ice cream lovers.
Ingredients
- 1 quart of vanilla ice cream
- 6 mini mooncakes, diced
- 1/4 cup of roasted nuts, chopped
- 1/4 cup of dried fruits, chopped
- 2 tablespoons of honey
- 1 teaspoon of Chinese five-spice powder
Instructions
- Soften the vanilla ice cream in the refrigerator for 15 minutes.
- In a large bowl, mix the diced mooncakes, chopped nuts, dried fruits, honey, and Chinese five-spice powder.
- Gently fold the mooncake mixture into the softened ice cream until well combined.
- Transfer the ice cream mixture into a loaf pan or mold, smoothing the top with a spatula.
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Once frozen, remove the ice cream from the pan, slice, and serve.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 0 minutes
- Total time:
- 6 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 5g
- Fat
- 20g
- Carbohydrates
- 25g
Supplies
Loaf pan or mold Plastic wrap
Tools
Bowl Spatula
Serving suggestions
Serve the Huang Jin Yue Bing Bing Qi Lin with a drizzle of honey and a sprinkle of chopped nuts for an elegant presentation.
Tips & tricks
For a more decadent version, consider adding a splash of liqueur, such as rum or brandy, to the ice cream mixture before freezing.
Cost
$20