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Chocolate Malt Ice Cream Cake


Ice cream cakes are a party waiting to happen, and this chocolate malted milk ball dessert is no exception. Combine two favorite desserts into one!

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Rate this recipe 4.6/5 (33 Votes)


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup chocolate fudge topping
  • 1 1/2 quarts vanilla ice cream, slightly softened, 6 cups
  • 2 cups malted milk ball candies, coarsely chopped
  • 1 cup whipping (heavy) cream
  • 1/4 cup chocolate fudge topping
  • Additional malted milk ball candies, if desired


Servings 12
Preparation time 25mins
Cooking time 415mins


Step 1

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.

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