\n

My children’s favourite ice cream cake… and my husband’s too. Both Maltesers and malted milk drink powder disappear remarkably quickly in our house, which is probably why I don’t buy them very often! This Maltesers ice cream cake is a delightful treat for anyone who loves those famous chocolate malt balls. The recipe is based on a traditional custard-style ice cream made with egg yolks. Using an ice cream maker makes the process much easier and significantly reduces the waiting time, but the cake can also be made without one.<\/em> It’s perfect for summer parties and gatherings. And apparently… it helps you sleep well, too!<\/em><\/p>\n<\/blockquote>\n

Ingredients for maltesers ice cream cake:<\/span><\/p>\n

\n
• 100 g digestive biscuits, crushed<\/li>\n
• 500 ml whole milk<\/li>\n
• 110 g caster sugar<\/li>\n
• 6 egg yolks, from large eggs<\/li>\n
• 250 ml double cream<\/li>\n
• \u2154\u2013\u00be cup malted milk drink powder (such as Horlicks)<\/li>\n
• \u00bd teaspoon cocoa powder<\/li>\n
• 1 packet Maltesers (120 g)<\/li>\n<\/ul>\n

  Line the base of a 22 cm springform tin with baking paper. Sprinkle the crushed biscuits evenly over the base and level the surface.<\/p>\n

  In a saucepan, combine the milk, cocoa powder and malted milk powder. Stir well and bring to the boil.<\/p>\n

  Meanwhile, place the egg yolks and sugar into the bowl of a stand mixer. Whisk until pale, thick and fluffy. Gradually pour half of the hot milk mixture into the egg mixture, whisking continuously. Return the egg mixture to the saucepan containing the remaining hot milk. Cook gently over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and lightly coats the back of the spoon. Do not allow the mixture to boil, otherwise it may curdle. Remove immediately from the heat. Add the double cream and stir until combined. Transfer to a container, cover the surface with cling film and refrigerate overnight.<\/p>\n

  The following day, churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Once the ice cream is thick and softly frozen, spread it evenly over the biscuit base. Place the tin immediately into the freezer. After approximately 45\u201360 minutes, scatter the Maltesers over the top, gently pressing them into the partially frozen ice cream. Freeze for at least 5 hours.<\/p>\n

  To serve, remove the cake from the freezer. Warm the outside of the tin briefly with a hairdryer or a warm cloth to release the cake easily. Transfer to a serving plate.<\/p>\n

  Without an ice cream maker:<\/strong><\/p>\n

  Pour the chilled ice cream mixture into a freezer-safe container and freeze. For the first 3 hours, remove the mixture every 30 minutes and beat thoroughly with a mixer to break up any ice crystals and create a smoother texture. Once thick and softly frozen, spread the ice cream over the biscuit base and freeze until firm.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n","protected":false},"excerpt":{"rendered":"

  My children’s favourite ice cream cake… and my husband’s too. Both Maltesers and malted milk drink powder disappear remarkably quickly in our house, which is probably why I don’t buy them very often!<\/p>\n","protected":false},"author":1,"featured_media":16026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70,9,47],"tags":[107,104,113,441,434],"duration":[],"tag_group":[],"class_list":["post-16024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-for-kids","category-gateaux-tortes","category-ice-cream-cakes","tag-cocoa-powder","tag-double-cream","tag-egg-yolks","tag-horlicks","tag-maltesers"],"acf":[],"yoast_head":"\n