top of page

Chocolate Malt Ball Ice Cream Cake (Betty Crocker)

Updated: Feb 26, 2022

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.

0 views0 comments


bottom of page