Chocolate Malt Ice Cream Cake #IceCreamWeek

by Kate on August 17, 2013

Post image for Chocolate Malt Ice Cream Cake #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway, and our party week ends TODAY! Prepare to have your taste buds tempted with some of the best ice cream treats around! 

This is it folks. The final day of the ice cream bonanza. It’s bitter sweet indeed because I’m sad to see all the frozen goodness come to an end but on the other hand, I’m definitely excited for you to see this Chocolate Malt Ice Cream Cake! You see, today is Jen’s birthday and what better way to close out the amazing even that she and Kim put together, as well as celebrate her special day than by making a cake?

Chocolate Malt Ice Cream Cake -

This indulgent temptation of a cake starts out harmless enough as a simple, moist chocolate cake. But then that little cake gets topped with a layer of fudge, malted milk ball ice cream, fresh whipped cream and more fudge. Ya know, just for good measure. This cake is easy to make but sure to impress with its layers upon layers of decadence. Tender cake, frosty ice cream, crunchy malted milk balls, this cake is cause for celebration for sure. 

Happy Happy Birthday Jen!! Hope you have a wonderful day and an incredible year ahead. Today we are celebrating Jen of Juanita’s Cocina‘s Birthday with an Ice Cream Party! We love Jen oodles and bunches! We invite you all to head over to her website today to wish her the happiest of birthdays. You can also stop by her Facebook wall to wish her a Happy Birthday there as well!

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Mint Chocolate Chip Brownie Ice Cream Cake by Cravings of a Lunatic

Ice Cream Crunch Cake by Juanita’s Cocina

Birthday Ice Cream Bombe by girlichef

Japanese Yuzu Citrus Ice Cream by Ninja Baker

Coconut-Key Lime Pie Ice Cream Cups by The Kitchen is My Playground

Salted Caramel Ice Cream by Cookistry

Wild Blueberry Ice Cream Smoothie by Foodness Gracious

Funfetti Ice Cream Krispie Cupcakes by The Spiffy Cookie

Brownie Fudge Ripple Ice Cream by Poet in the Pantry

Please join us today, Saturday, August 17th at 2 p.m. (Eastern Standard Time) for our PinChatLive Event happening simultaneously on Pinterest and G+. We’ll be announcing the winners of our giveaway and talking ice cream! Please join us for our Ice Cream Social at 2 pm! We have ice cream cookbooks up for grabs. We also have 10 Ben & Jerry’s Swag Prizes up for grabs. So check out our Pinterest Board, #IceCreamWeek during the event at 2 p.m. today to win one of these amazing prizes!


Chocolate Malt Ice Cream Cake #IceCreamWeek

6 hours

Yield: 10-12 servings

Chocolate Malt Ice Cream Cake #IceCreamWeek

Chocolate cake topped with fudge, malted milk ball ice cream and a fluffy layer of whipped cream for a cake worth celebrating.


    For Ice Cream:
  • 1 cup whole milk
  • Pinch of salt
  • 3/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 cups malted milk balls, coarsely chopped plus more for garnish
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 1 1/4 cup hot fudge, divided
  • 1 cup heavy cream
  • 1/2 tablespoon granulated sugar


  1. In a medium sauce pan, combine the milk, salt and sugar. Scrape the seeds from the vanilla bean and add the seeds and bean pod to the pot. Bring mixture just to a boil then cover, remove from heat and steep for 1 hour.
  2. Fill a large bowl with ice and set a medium bowl on top of the ice. Add the cream to the medium bowl and place a fine mesh sieve on top of the medium bowl. Whisk together the egg yolks in a medium bowl. Set aside.
  3. Return the saucepan to the stove over medium heat. Warm just until it reaches a simmer and steam rises from the liquid. Slowly pour the warm milk into the egg yolks, whisking constantly until half the milk has been incorporated. Slowly pour the egg mixture into the saucepan with the remaining milk, whisking constantly. Continue cooking the mixture, stirring constantly with a rubber spatula until mixture has thickened and coats the back of the spatula.
  4. Pour the custard through the sieve. Stir the mixture over the ice bath until completely cooled. Cover and refrigerate over night.
  5. Preheat oven to 350 degrees. Grease the sides of a 10-inch springform pan. Set aside.
  6. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add the water, vegetable oil, vinegar and vanilla. Stir until completely moistened. Pour into prepared springform pan. Bake in preheated oven for 30-35 minutes. Cool completely.
  7. Remove ice cream custard from refrigerator and remove vanilla bean pod from custard. Churn in ice cream maker according to manufacturer's instructions. When done, fold in malted milk balls. Store in freezer until ready to assemble.
  8. Top cooled cake with 1 cup hot fudge. Spread evenly. Freeze for 1 hour. Remove ice cream from freezer and set on counter for 15 minutes if frozen solid, or until slightly softened. Spread ice cream over fudge layer. Return to freezer for at least 4 hours or until frozen solid.
  9. When ready to serve, beat heavy cream and sugar on high speed until stiff peaks form. Remove sides of springform pan and transfer to a serving plate. Spread over top of cake. Drizzle with remaining 1/4 cup hot fudge and top with additional malted milk balls, if desired.

{ 7 comments… read them below or add one }

Barbara | Creative Culinary August 17, 2013 at 2:14 pm

I’m still a bit fanatical about Whoppers you see…so this is something I now CRAVE! Yumm Kate, that’s for all the calories!


Nan August 17, 2013 at 3:49 pm

I suppose after all this fantastic ice cream . . . next week you’ll put us on diets featuring celery and carrot sticks and make us do push ups and marathon runs. Ah well, the ice cream goodies will still be a delicious memory as we attempt to wiggle into our not so fat pants once again. Thanks, Kate!


Jen @JuanitasCocina August 17, 2013 at 7:45 pm

My wife would like me to make her one of these for HER birthday! See what ice cream week does? It makes people happy and hungry! Thank you for the birthday wishes!


Kim Beaulieu August 17, 2013 at 7:51 pm

This is seriously impressive. My hubby would go crazy for this one.


The Ninja Baker August 17, 2013 at 8:40 pm

At an auction this lovely creation would sell for a lot of money, Kate =) Simply gorgeous! Thanks for sharing the how-to on the delectable ice cream. It is now saved awaiting making =)


Erin @ The Spiffy Cookie August 20, 2013 at 1:07 pm

I have a bunch of the peanut butter malt balls. I want to make this cake with them!


Kate August 20, 2013 at 6:46 pm

Peanut butter malt balls?? I don’t think I’ve ever seen those but they sound AMAZING!! They would be a great addition to this cake for sure.


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