Whoppers Malted Milk Ice Cream Cake

Whoppers Malted Milk Ice Cream Cake combines vanilla ice cream, malted milk powder, and crushed Whoppers in a chocolate graham cracker crust, finished with a rich chocolate ganache and extra malted milk balls on top.

Course Dessert

Cuisine American

Keyword ice cream cake, malted milk ice cream cake, Whoppers dessert, Whoppers malted milk ice cream cake

Prep Time 30

Cook Time 10

Chilling 7

Total Time 7 40

Servings slices

Calories 560kcal

Author Cathy Pollak

Equipment

food processor Quickly crushes the chocolate graham crackers into fine crumbs for the crust.
10-inch springform pan (25 cm) Makes it easy to remove and serve the frozen cake without damaging the layers.
mixing bowls (large). For combining softened ice cream and other ingredients.
Ziploc bag Holds the Whoppers while they're crushed.
rolling pin or mallet. Crushes the Whoppers into small pieces.
Saucepan (small). Heats the cream for the chocolate ganache.
whisk Creates a smooth ganache by combining the hot cream and chocolate.
offset spatula or rubber spatula. Helps spread the filling and ganache into even layers.

Ingredients

Crust:

1⅔ cups (170 g) crushed chocolate graham crackers (13 to 14 full graham cracker sheets)
¼ cup (50 g) granulated sugar
4 tbsps (57 g) unsalted butter

Filling:

1 carton (12 oz / 340 g) Whoppers malted milk balls
2 quarts (1.9 L) vanilla ice cream softened
½ cup (65 g) malted milk powder

Ganache Topping:

½ cup (120 ml) heavy cream
7 oz (198 g) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Combine crushed chocolate graham crackers, sugar, and melted butter in a food processor until evenly mixed. Press into the bottom and slightly up the sides of a 10-inch (25 cm) springform pan. Bake for 8 to 10 minutes, or until set. Cool completely.
1⅔ cups (170 g) crushed chocolate graham crackers, ¼ cup (50 g) granulated sugar, 4 tbsps (57 g) unsalted butter
Place the Whoppers in a zip-top bag and crush with a rolling pin or mallet. Reserve ½ cup of the crushed candy for the topping.
1 carton (12 oz / 340 g) Whoppers malted milk balls
In a large bowl, stir together the softened vanilla ice cream, malted milk powder, and the remaining crushed Whoppers until evenly combined.
2 quarts (1.9 L) vanilla ice cream, ½ cup (65 g) malted milk powder
Spread the ice cream mixture into the cooled crust and smooth the top. Freeze for 1 hour.
To make the topping, heat the heavy cream in a small saucepan until it just reaches a boil. Pour over the chocolate chips and let stand for 1 minute. Whisk until smooth.
½ cup (120 ml) heavy cream, 7 oz (198 g) semi-sweet chocolate chips
Pour the chocolate mixture over the partially frozen ice cream cake and spread evenly. Sprinkle with the reserved crushed Whoppers.
Freeze until firm, at least 6 hours or overnight.
Remove the cake from the freezer and let stand for 5 minutes. Run a knife around the inside edge of the pan and release the springform ring. Transfer to a serving plate and slice with a sharp knife.

Notes

Use a premium vanilla ice cream for the best flavor and texture.
Allow the ice cream to soften enough to stir but not melt completely.
For cleaner slices, dip the knife in hot water and wipe dry between cuts.
Freeze overnight for the firmest texture and easiest serving.
Store leftovers tightly wrapped in the freezer for up to 2 weeks.

If you’re making this Whoppers Malted Milk Ice Cream Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition