On the very last day of welcoming the Halloween, I made a last minutes Halloween treat – Chocolate-Coated Ice Cream Cake out of the Wilton Pumpkin Face Silicone Mold I used on baking the cheesecake, this time I used it to mold ice cream cake with a coat of chocolate. This is another successful edible craft challenge that brings craft to food.
Unlike normal ice cream cake which is done by layering ice cream in between foam cake, this pumpkin-shaped Chocolate-Coated Ice Cream Cake is using the chocolate skin to hold the ice cream in there. The process of handling chocolate melt and ice cream could be a little messy and challenging, especially in the hot weather here. But, it is sure a one-of-the-kind Halloween treats to enjoy for those who love chocolate and ice cream.
Besides silicone mold, you may also do it on a jelly mold. Mandy & I have tested out with a similar jelly mold we used to make Jelly mooncake in last month. We played with some colors and the chocolate-skin ice cream mooncake turned out very beautiful. By that, you can adapt this method to any occasion you like by selecting a correct mold design to use.
If you are living in a warm and humid climate like me, serve this chocolate skinned ice cream cake immediately after taking them out from the freezer. They will sweat and melt very fast after the cake is cut.
Here is the ice cream mooncake we did last month, didn’t manage to share it here as the mid-autumn festival is over too soon.