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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.

This Story Originally Appeared On sunset.com

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Credit: Yunhee Kim; Styling: Karen Shinto

Recipe Summary

total:
6 hrs
Yield:
Serves 12 to 14
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

742 calories; calories from fat 48%; protein 13g; fat 39g; saturated fat 23g; carbohydrates 91g; fiber 3.1g; sodium 414mg; cholesterol 85mg.
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