Malted Milk Ball Ice Cream Pie

Photo: Yunhee Kim; Styling: Karen Shinto

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.

Yield: Serves 12 to 14
Recipe from Sunset

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Recipe Time

Total: 6 Hours

Nutritional Information

Amount per serving
  • Calories: 742
  • Calories from fat: 48%
  • Protein: 13g
  • Fat: 39g
  • Saturated fat: 23g
  • Carbohydrate: 91g
  • Fiber: 3.1g
  • Sodium: 414mg
  • Cholesterol: 85mg



  1. 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. 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. 3. Smooth chocolate ganache over top of pie and freeze until set, about 15 minutes.
  4. 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.
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