Delicious recipe that lives up to its name-- it tastes like a giant chocolate malt ball in ice cream cake form. The only thing I have to criticize is that in the photo there is a layer of white under the ganache-- that is inaccurate, but could be added for more aesthetic appeal as you find in the photo-- with vanilla ice cream mixed with crush malt balls, for example.
Malted Milk Ball Ice Cream Pie
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.
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- Calories: 742
- Calories from fat: 48%
- Protein: 13g
- Fat: 39g
- Saturated fat: 23g
- Carbohydrate: 91g
- Fiber: 3.1g
- Sodium: 414mg
- Cholesterol: 85mg
- 3 1/2 cups malted milk balls, divided
- Cookie Crust, using chocolate wafers and a 9-in. cheesecake pan with removable sides
- 1 3/4 qts. vanilla ice cream, softened until easily spoonable
- 3 tablespoons Dutch-process cocoa powder
- 1 1/2 cups malted milk powder*
- 1 cup whipping cream, divided
- 6 ounces semisweet chocolate, chopped
- 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.
- *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.
- More pie tips:
- Let the pie soften for 5 minutes at room temp to make slicing easier.
- 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.
- 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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