Malt Shoppe Ice Cream Cake
***Malt Shoppe Ice Cream Cake***
1 pouch (1lb 5oz) double chocolate chunk cookie mix
2/3 cup chocolate flavor malted milk powder
1/3 cup vegetable oil
2 tablespoons water
½ cup hot fudge topping
1 cup crushed malted milk balls
2 cups vanilla ice cream, softened
2 cups chocolate ice cream, softened
1 cup frozen whipped topping, thawed
Step 1 – Heat oven to 350*F. Lightly spray a 10-inch springform pan with cooking spray.
Step 2 – In a large bowl, stir in cookie mix, 1/3 cup of the malted milk powder, oil, water & egg until soft dough forms. Press ½ of the dough into the bottom of the pan. Bake 12-13 minutes or until set. Cool for 30 minutes.
Step 3 – Meanwhile, press remaining ½ of the dough into 10-inch circle on large ungreased cookie sheet. Bake 12-13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
Step 4 – Spread hot fudge topping over crust in pan. In a medium bowl, break apart the large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle ½ of the cookie mixture over hot fudge; press lightly.
Step 5 – In a large bowl, combine both softened ice creams, 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 cookie mixture. Cover with foil and freeze for 5 hours or until firm.
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