Monday, July 18, 2011

Malt Shoppe Ice Cream Pie

It makes me sad when I make something so delicious and the pictures turn our horrible.  Maybe you remember my disclaimer that I am NOT a photographer?  In case you needed proof I thought I'd post this picture.  Just take my word that this ice cream pie is so worth making and buying all the ingredients for.  (I don't know about you but I didn't have almost *any* of these ingredients in my pantry.)  Still glad I made it. There's something about malt that's just knock-your-socks-off. You're going to want to use a Springform pan for this.  (That's the kind where the sides unlatch and pop right off).  Play with your pan before you make this.  If you're a moron like me and haven't used your Springform for awhile, you might spend 10 minutes trying to figure out how it comes apart and almost dump the whole pie on the floor.  It could be bad news bears.

(BTW-I don't like whoppers or those Robin Eggs Easter candies *shudder* and I still loved this, so don't be scared away if you aren't a fan.)

Malt Shoppe Ice Cream Pie
Recipe by: Betty Crocker
-1 pouch Betty Crocker double chocolate chunk cookie mix
-2/3 cup chocolate-flavor malted milk powder (look for this by the cocoa mixes at the grocery store)

-1/3 cup vegetable oil
tablespoons water
  cup hot fudge topping (If you ask me I'm going to tell you to use Mrs. Richardson's.  You can find it at Target and  you'll never go back to nasty Hershey's again)
cup crushed chocolate-covered malted milk balls
  cups vanilla ice cream, softened
  cups chocolate ice cream, softened
cup frozen whipped topping, thawed 
  1. Heat oven to 350°F. Lightly spray 8 or 9-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
  2. In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
  3. Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
  4. Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
  5. In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.
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