My oldest son has declared this…”the best thing you have ever made.” He’s already requesting it for his birthday next March. I don’t blame him…it really is so, so good…it’s one of those sweets you crave after you’ve had a slice. It is the perfect combination of flavor and especially texture.
And it’s a big cake, perfect for summer parties. It freezes well, unmolds well…it’s all around super-easy, just like you want your summer to be. At the same time it’s impressive in it’s girth and taste. I will be making this again and again.
Growing up we never had ice cream cake/pies. I don’t even remember a Baskin-Robbins cake making an appearance. But my mom is a baker so I guess that is the reason. Anyway, with temps finally hitting the 80’s in the Pacific Northwest, this has been the perfect indulgence.
I hope you give it a try, you won’t be disappointed.
Whoppers-Malted Milk Ice Cream Pie
- 1-2/3 cups crushed chocolate graham crackers
- 1/4 cup sugar
- 4 Tablespoons unsalted butter, melted and slightly cooled
- 1 (12 ounce) carton Whoppers or malted milk balls
- 2 quarts best quality vanilla ice cream, softened
- 1/2 cup malted milk powder
- 7 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- For crust, preheat oven to 350 degrees F. Crush graham crackers in a food processor until finely ground. Add sugar and butter and pulse until fully combined. Press the mixture into the bottom and up the sides of a 10" springform pan. The crumb mixture will be very dry. Bake for 8-10 minutes or until firm and set. Let cool completely.
- Place Whoppers into a ziplock bag. Seal the bag and crush the candies with a mallet or a rolling pin. Put to the side a 1/2 cup of crushed Whoppers to be used as part of the topping. In a large bowl, stir ice cream , malted milk powder and remaining crushed Whoppers. Spread the ice cream mixture evenly over the cooled crust, making the top smooth. Freeze for one hour.
- To make the topping, place heavy cream in a small saucepan over medium-high heat and bring to a boil. Pour over chocolate chips and let sit for 1 minute. Whisk chocolate until very smooth and pour over the partially frozen ice cream cake. Sprinkle with reserved crushed Whoppers. Freeze until firm, another 6 hours or overnight.
- Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Remove cake pan, sides and bottom and place on a serving plate. Use a sharp knife to cut into wedges
Sorry, but you won’t be able to stop thinking about this while it’s in the freezer…