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Malt Shoppe Memories Ice Cream Cookie Cake

Prize-Winning Recipe 2010! Create an ice cream lovers' frosty malt dessert you can have ready in the freezer.

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( 388 Ratings)

388 Ratings

5 Stars 55%

4 Stars 19%

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Member Reviews ( 68 )

19287320-63c6-4c6b-af08-536a9059a28a

Summer

Prep Time 35 min
Total Time 6 hr 10 min
Servings 16

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

2/3: cup chocolate-flavor malted milk powder

1/3: cup vegetable oil

2: tablespoons water

1: egg

1/2: cup hot fudge topping

1: cup crushed chocolate-covered malted milk balls

2: cups vanilla ice cream, softened

2: cups chocolate ice cream, softened

1: cup frozen whipped topping, thawed

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Directions

1 Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2 In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
3 Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
4 Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
5 In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

EXPERT TIPS

Expert Tips

Use your favorite flavor ice cream and candy.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 250mg; 250%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 1g 1% Sugars 39g 39% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 68 Reviews View All

Posted 1/29/2013 6:41:46 PM REPORT ABUSE mustang67gt350 said:

Rating:

This ice cream cake is fabulous. It is my go-to dessert. The balance of flavors and textures is perfect and beats a store bought ice cream cake any day. No contest! I sometimes cannot find the malted milk powder and have substituted a malted milk powdered drink mix instead - works just as well.

This reply was: Helpful Inspiring

Posted 12/23/2012 12:18:54 PM REPORT ABUSE baileynkenzie said:

Rating:

Sorry I forgot to mark the spoons. 5 spoons for sure. I would give it 10 if I could.

This reply was: Helpful Inspiring

Posted 12/23/2012 12:13:17 PM REPORT ABUSE baileynkenzie said:

Rating:

This recipe is to die for. Yes it did take a while to make but the instructions were just fine. I will definitely be making this again. The chocolate malt powder add so much flavor! Thanks so much for a wonderful, delicious recipe.

This reply was: Helpful Inspiring