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Malted Milk Ball Ice Cream Pie

Photo: Yunhee Kim; Styling: Karen Shinto
Total time 6 hrs
Yield

Serves 12 to 14

Crunchy malted milk balls line the bottom of this creamy chocolate malt ice cream pie and a layer of dark chocolate frosting tops it off, along with a pouf of whipped cream and more malted milk balls. Overkill or pure summer joy? You be the judge.

Ingredients

Nutrition Information

  • calories 742
  • caloriesfromfat 48 %
  • protein 13 g
  • fat 39 g
  • satfat 23 g
  • carbohydrate 91 g
  • fiber 3.1 g
  • sodium 414 mg
  • cholesterol 85 mg

How to Make It

  1. Arrange a tight layer of malted milk balls (3 cups) over crust. Stir ice cream with cocoa powder and malted milk powder until smooth. Spoon into crust, set on a plate, and freeze 5 hours.

  2. Heat 1/2 cup cream meanwhile until simmering. Put chocolate in a small metal bowl, pour in cream, and let sit until chocolate is melted, about 2 minutes. Stir until smooth. Let cool completely.

  3. Smooth chocolate ganache over top of pie and freeze until set, about 15 minutes.

  4. Whip remaining 1/2 cup cream and swirl onto pie. Chop some malted milk balls and drop onto pie; add a few whole balls. Remove rim and serve immediately.

  5. *Malted milk powder is made from milk, barley malt, and wheat; don't confuse it with Ovaltine, which has other ingredients added. Find it next to the chocolate milk powder in well-stocked grocery stores.

  6. More pie tips:

  7. Let the pie soften for 5 minutes at room temp to make slicing easier.

  8. If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

  9. Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Top it just before serving.