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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Recipe Information
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)
Instructions
Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
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.
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.
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.
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.
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.
Just before serving, top the cake with whipped cream and garnish with crushed malted milk balls if desired.
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
Calories |
10806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 552.7 g | 709% | |
| Saturated Fat | 285.2 g | 1426% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 5333 mg | 232% | |
| Total Carbohydrate | 1420.4 g | 517% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 1032.8 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 3216 mg | 247% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6162 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
