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Malt Shoppe Memories Ice Cream Cookie Cake
Malt Shoppe Memories Ice Cream Cookie Cake
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Prep Time:
35 minutes
Total Time:
6 hours 10 minutes
Whip up a decadent frozen malt treat for the ice cream enthusiasts in your circle.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • 2/3 cup chocolate-flavor malted milk powder
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1/2 cup hot fudge topping
  • 1 cup crushed chocolate-covered malted milk balls
  • 2 cups vanilla ice cream, softened
  • 2 cups chocolate ice cream, softened
  • 1 cup frozen whipped topping, thawed
Instructions:
  • Preheat your oven to 350°F. Grease a 10-inch springform pan with cooking spray, or line a 9-inch square baking pan with foil, leaving a 2-inch overhang on the sides, and then lightly grease with cooking spray.
  • In a large bowl, mix cookie mix, 1/3 cup malted milk powder, oil, water, and egg until you have a soft dough. Press half of the dough into the bottom of the pan. Bake for 12 to 13 minutes until set. Let it cool completely for about 30 minutes.
  • Press the remaining 1/2 of the dough into a 10-inch circle on a large ungreased cookie sheet. Bake for 12 to 13 minutes or until set. Let it cool for 5 minutes, then transfer to a wire rack and cool for another 15 minutes.
  • Evenly coat the crust with hot fudge topping in a springform or 9-inch pan. In a medium bowl, crumble a large cookie and mix in crushed malted milk balls. Sprinkle half of the cookie mixture over the fudge and gently press it down.
  • In a large bowl, mix both softened ice creams with the remaining 1/3 cup malted milk powder until well combined. Spread the ice cream mixture over the crumbs in the pan, then gently layer whipped topping on top. Sprinkle with the remaining crumb mixture, cover with foil, and freeze for at least 5 hours until firm. To serve, remove the sides of the springform pan or lift the dessert using the foil out of the 9-inch pan. Allow it to sit for 5 minutes before slicing into wedges or squares using a hot wet knife. Store covered in the freezer.

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