Malted Milk Ice Cream Pie
Prep 20 min cook 15 min Freeze 4 hour serves 12 cost per serving: about $1.38
1 2/3 cups crushed chocolate wafers (from about 24 cookies)
1/4 cup sugar
4 Tbsp. Unsalted butter, melted and cooled
2 1/2 cups malted milk balls
2 quarts vanilla ice cream, softened
1/2 cup malted milk powder
7 oz semisweet chocolate, chopped
1/2 cup heavy cream
1. make crust: preheat oven to 350 degrees F. Combine wafers and sugar in a food processor and pulse until finely ground. Add butter and pulse until crumbly, about 10 seconds. Press mixture evenly over bottom and slightly up sides of a 10-inch spring form pan (mixture will be dry).
2. Make filling: Place malted milk balls in a large ziplock bag. Seal bag and crush candies with a rolling pin. Set aside 1/2 cup of crushed candies for garnish. In a large bowl, stir ice cream, malted milk powder and remaining crushed candies. Spread evenly over bottom of cooled crush, smoothing top. Freeze until firm, at least 1 hour.
3. Make glaze: Place chocolate in a small heatproof bowl. Bring cream to a boil in a small pan over medium-high heat. Pour over chocolate and let sit for 2 minutes. Whisk until completely smooth. Working quickly, pour glaze over pie and spread evenly. Sprinkle with reserved crushed candies. Freeze until firm, at least 3 hours or overnight.
4. Remove cake from freezer 10 minutes before serving and let sit at room temperature. Just before serving, run a sharp knife around pan edges, loosen pan sides and unmold to a plate. use a sharp knife to cut cake into wedges.
I haven’t tried this, but I sure will! My bf LOVES malted milk balls!! And it just sounds DELISH! YUM!