CHOCOLATE MALT ICE-CREAM CAKE
Make your cake even better by topping it with malted milk ball candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg
CHOCOLATE MALT ICE-CREAM CAKE
Make and share this Chocolate Malt Ice-Cream Cake recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Nutrition Facts : Calories 495.9, Fat 23.9, SaturatedFat 11.3, Cholesterol 56.5, Sodium 373.2, Carbohydrate 65.7, Fiber 2.4, Sugar 41.8, Protein 6.1
CHOCOLATE MALT ICE CREAM CAKE
This is a to-die-for experience. If you like chocolate and ice cream and malt, you are going to be in dessert heaven. I got this from a Pillsbury cake box. I have been making it for many years, mostly from requests from family and friends. It's a great cake for birthdays and special occasions.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease and flour 2 13X9 inch pans*.
- In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
- Pour half of batter into each prepared pan.
- Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
- Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
- To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
- Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
- Remove from heat; stir in vanilla. Cool 1 hour without stirring.
- Note: Time does not include freezing or cooling.
- To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
- * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
- Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.
Nutrition Facts : Calories 506.7, Fat 25.3, SaturatedFat 8.4, Cholesterol 59.2, Sodium 432.3, Carbohydrate 67.6, Fiber 1.8, Sugar 49.2, Protein 7.9
CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH
Steps:
- Put a 9-by-5-inch loaf pan in the freezer to get cold.
- Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
- Put the chocolate chips in a large bowl.
- Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
- Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
- Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
- Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.
CRUNCHY CHOCOLATE MALT ICE CREAM SANDWICHES
Steps:
- Mix 2 tablespoons each heavy cream and chocolate malt powder; brush onto thin slices of marble pound cake. Stir 1/4 cup chocolate malt powder into 1 pint softened vanilla ice cream; sandwich between the pound cake slices (cream-side in). Freeze at least 1 hour. Cut each sandwich in half and press the cut sides in crisp chocolate cereal (such as Cocoa Krispies).
VANILLA MALTED ICE CREAM CAKE
Provided by Food Network Kitchen
Time 4h40m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.
- Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.
- Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.
- Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.
CHOCOLATE MALT NEST CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust the pans with flour and tap out any excess.
- Whisk the flour, malted milk powder, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk. Beat until smooth, about 1 more minute.
- Divide the batter between the prepared pans; tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Transfer to a rack; run a knife around the edges of the cakes and let cool 10 minutes, then turn out the cakes onto the rack to cool completely. Discard the parchment.
- Meanwhile, make the frosting: Whisk the milk, malted milk powder, flour, cocoa powder and salt in a small saucepan until combined. Bring to a boil over medium-high heat, whisking, until the mixture is thick like pudding, 1 to 2 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool, about 11/2 hours.
- When you¿re ready to assemble the cake, finish the frosting: Remove the malted mixture from the refrigerator and whisk until creamy. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 8 minutes. Add large spoonfuls of the malted mixture, beating 1 to 2 minutes after each addition and scraping down the bowl as needed (the frosting will look separated). Continue beating until the frosting comes together and is light and fluffy, about 3 more minutes. (Do not chill!)
- Assemble the cake: Place 1 cake layer on a platter. Spread with 1 heaping cup of the frosting. Top with the second cake layer. Cover the top and side with more frosting, then build up a ring around the top of the cake with the remaining frosting to create a nest. Refrigerate the cake until the frosting firms up, about 30 minutes.
- Meanwhile, make the topping: Toss the shredded wheat in a large bowl with the melted butter, then add the sugar and toss again. Spread in a single layer on a baking sheet and bake at 350 degrees F until lightly browned, about 15 minutes. Melt the chocolate in a large microwave-safe bowl in 20-second intervals, stirring, until smooth, 1 to 2 minutes. Let cool slightly, then stir in the shredded wheat mixture until completely coated. Press the topping all over the top and side of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs.
CHOCOLATE MALT ICE CREAM CAKE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9 by 3 or 10 by 2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies, if desired. Use an indulgent chocolate ice cream for double the chocolate pleasure.
MALTED CHOCOLATE MILKSHAKE
Malted milk powder and chocolate are a perfect pairing, and this retro diner-inspired milkshake is proof positive. A creamy chocolate milkshake base is flavored with a generous amount of malted milk powder, giving it a rich, creamy texture and caramel-like flavor. Top it with a dollop of freshly whipped cream and a cherry and you have the perfect nostalgic summertime treat.
Provided by Food Network
Categories dessert
Time 5m
Yield 1 large 16-ounce milkshake or 2 smaller 8-ounce milkshakes
Number Of Ingredients 6
Steps:
- Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
- For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
- For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
- Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.
MALT CHOCOLATE ICE CREAM
All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and Horlicks together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.
- Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don't have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in balls with Maltesers crumbled over, if you like.
Nutrition Facts : Calories 571 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
MALT CHOCOLATE ICE CREAM WITH OREO COOKIE CRUNCH
Nothing beats homemade ice cream and the beauty is there's nothing to do on the day... unless you fancy chocolate sauce on top
Provided by Paul Merrett
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don't allow the liquid to simmer. It should thicken as it heats up and is ready when it's thick enough to coat the back of a wooden spoon.
- Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the Ovaltine and whisk until smooth.
- Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).
Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.46 milligram of sodium
CHOCOLATE MALTS
"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.
Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.
CHOCOLATE MALTED WHOPPERS ICE CREAM
Smooth, fudgy, and creamy. My sister LOVES ice cream and wanted an ice cream maker desperately since she was a teenager. When she got married, she finally got the maker of her dreams, and has been cranking out this recipe non-stop ever since:)
Provided by JamesDeansGirl
Categories Frozen Desserts
Time 8h
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
- Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
- Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
- Stir in the vanilla; press plastic wrap onto the surface of the custard.
- Refrigerate for at least 4 hours or overnight.
- Stir in the heavy cream and malted milk balls.
- Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
- Keep remaining custard chilled until ready to be churned.
- Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.
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