Malt Shoppe Memories Ice Cream Cookie Cake Recipe 455

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MALT SHOPPE MEMORIES ICE CREAM COOKIE CAKE



Malt Shoppe Memories Ice Cream Cookie Cake image

Have this frosty malt dessert ready in the freezer for the ice cream lovers in your life.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h10m

Yield 16

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 390, Carbohydrate 56 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g

CHOCOLATE MALT ICE-CREAM CAKE



Chocolate Malt Ice-Cream Cake image

Make your cake even better by topping it with malted milk ball candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h55m

Yield 12

Number Of Ingredients 15

1 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
  • Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg

MALT SHOPPE MEMORIES ICE CREAM COOKIE CAKE RECIPE - (4.5/5)



Malt Shoppe Memories Ice Cream Cookie Cake Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 9

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 T 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

Steps:

  • 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.

MALT SHOP ICE CREAM PIE



Malt Shop Ice Cream Pie image

Make and share this Malt Shop Ice Cream Pie recipe from Food.com.

Provided by Loves2Teach

Categories     Pie

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 graham cracker pie crust
1 pint vanilla ice cream, softened
1 (8 ounce) packet frozen whipped topping
8 ounces Whoppers candy
whipped topping

Steps:

  • Combine softened ice cream and whipped topping until well blended.
  • Reserve 8 whole Whoppers for garnish, crush remaining Whoppers into smaller pieces.
  • Add 1 cup crushed candy to the ice cream mixture; reserve remaining 1/2 cup of crushed candy.
  • Spoon ice cream mixture into pie crust.
  • Top with reserved crushed candy and freeze 4 hours.
  • To serve, garnish with whipped topping and 8 whole Whoppers.

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