Chocolate Malt Ice Cream Cake
Indulge in the ultimate frozen treat with this Chocolate Malt Ice Cream Cake, a decadent dessert that layers nostalgic flavors and textures into a show-stopping centerpiece. Featuring a buttery chocolate cookie crumb crust, creamy malted chocolate and vanilla ice cream layers, and optional rich chocolate ganache, this no-bake delight is the perfect blend of simplicity and elegance. Topped with fluffy whipped cream and crunchy malted milk ball crumbles, it’s a dessert that’s as impressive to serve as it is easy to prepare. With just 30 minutes of prep and make-ahead convenience, this cake is ideal for birthday celebrations, summertime gatherings, or anytime you crave a cooling dessert with a retro twist. Tags: chocolate malt ice cream cake, no-bake dessert, ice cream cake recipe, summer dessert.
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Ingredients
- 24 pieces Chocolate sandwich cookies
- 5 tablespoons Unsalted butter, melted
- 4 cups Chocolate ice cream, slightly softened
- 0.5 cup Malted milk powder
- 4 cups Vanilla ice cream, slightly softened
- 1 cup Chocolate ganache (optional, for topping)
- 1 cup Whipped cream
- 0.5 cup Crushed malted milk balls (optional, for garnish)
Directions
Step 1
Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
Step 2
In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand.
Step 3
Press the cookie mixture firmly into the bottom of the prepared pan to form the crust. Place in the freezer for 10 minutes to set.
Step 4
In a large bowl, mix the softened chocolate ice cream with 1/4 cup of malted milk powder until well combined. Spread the chocolate ice cream evenly over the chilled crust. Freeze for 20-30 minutes or until firm.
Step 5
In another large bowl, mix the softened vanilla ice cream with the remaining 1/4 cup of malted milk powder until well combined. Spread the vanilla ice cream evenly over the chocolate layer. Freeze for 4-6 hours or until completely firm.
Step 6
If topping with chocolate ganache, prepare it while the cake is freezing. Let the ganache cool to room temperature before pouring it evenly over the ice cream cake. Return the cake to the freezer for 20 minutes to set.
Step 7
Just before serving, top the cake with whipped cream and garnish with crushed malted milk balls if desired.
Step 8
Run a knife or a hot towel along the edges of the springform pan to loosen the cake before releasing the sides. Slice and serve immediately.
Nutrition Facts
| Serving size | (3298.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10806.4 |
| Total Fat 552.7g | 0% |
| Saturated Fat 285.2g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1098.9mg | 0% |
| Sodium 5333.3mg | 0% |
| Total Carbohydrate 1420.4g | 0% |
| Dietary Fiber 43.3g | 0% |
| Total Sugars 1032.8g | |
| Protein 127.9g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 3216.0mg | 0% |
| Iron 43.2mg | 0% |
| Potassium 6162.5mg | 0% |
Source of Calories