These matcha chocolate-crusted ice cream mooncakes are just irresistible! The rich matcha flavor paired with sweet red beans and creamy filling is the ultimate treat.

They’re simple to make, deliciously refreshing, and absolutely perfect for matcha lovers. Let me share how I made them step by step!

Ingredients

160 g white chocolate
16 g coconut oil
4 g matcha powder (for coating)
100 g cream cheese
30 g sugar
4 g matcha powder (for filling)
150 g heavy cream
30 g sweetened red beans (adzuki beans)

Instructions

1. Make the Matcha Chocolate Shell

In a heatproof bowl, melt 160 g white chocolate with 16 g coconut oil over a double boiler.

Add 4 g matcha powder and stir until smooth and evenly blended.

Pour a little chocolate into mooncake molds, rotating gently so the mixture coats the inner walls evenly.

Freeze for 15 minutes until set.

2. Prepare the Matcha Cream Filling

In a bowl, mix 100 g cream cheese, 30 g sugar, and 4 g matcha powder until well combined.

Add 150 g heavy cream and blend with a hand mixer until smooth and creamy.

Fold in 30 g sweetened red beans.

Transfer the mixture into a piping bag.

3. Assemble the Mooncakes

Pipe the filling into the prepared chocolate-coated molds.

Seal the base with a thin layer of matcha chocolate mixture.

Freeze for at least 2 hours until firm.

Tips

For extra flavor, sift the matcha powder before using so it blends smoothly.

You can swap red beans with nuts, chocolate chips, or fruit for different textures.

Store mooncakes in the freezer and thaw for 3–5 minutes before eating for the best creamy bite.

These matcha chocolate-crusted ice cream mooncakes are creamy, crunchy, and refreshing all at once. Trust me — no matcha lover can resist them!