Chocolate Malt Ball Ice Cream Cake (Betty Crocker)

Updated: Feb 26

16 Oreos, crushed

4 tbsp butter, melted

1 cup chocolate fudge topping

1.5 quart vanilla ice cream, slightly softened

2 cup malted milk balls, coarsely chopped

1 cup heavy cream

¼ cup chocolate fudge topping, melted

additional malt balls for decoration


Preheat the oven to 350°

Mix the crushed cookies with the butter until the crumbs are moistened.


Press the cookie crumbs into the spring form pan and bake for 8 to 10 minutes or until fragrant.


Cool before next step.


Spread 1 cup of the fudge topping over the cake and freeze for 1 hour or until the topping is firm.


In a large bowl mix the softened ice cream and the chopped malt balls( I use a Ziploc bag and a rolling pin to break the candies). Spread over the cake and freeze for 4 hours or until the ice cream is firm.


In a chilled medium bowl, beat the cream with an electric mixer until stiff peaks form.


Loosen the cake from the side of the pan with a sharp knife and remove the side of the pan.


Top with the whipped cream and drizzle with the melted hot fudge topping. Garnish with additional malt balls.







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