Malted Chocolate Ice Cream Cake

Even though we're getting into the cold of winter, there is still always time for ice cream! Plus, I'm adding this recipe because my camera currently has about 20 different recipe's pictures on it and my dang computer's SD card reader isn't working...time for a visit to the Apple store! :(

But like I said, there's always a time for ice cream! And this cake will always do the trick! If you are a fan of the ever-popular malted milk ball, you will love this cake! Even if you aren't a fan, you can eliminate some of the malt powder and you will still love it. :)

Total Time: about 6 hours
Freezer Time: 5 hours
Bake Time: 12 minutes
Active Time: 35 minutes

Yield: about 16 pieces

Ingredients:

• 1 pouch Betty Crocker double chocolate chunk cookie mix
• 2/3 cup chocolate malted milk powder, divided
• 1/3 cup vegetable oil
• 2 Tablespoons water
• 1 egg
• 1/2 cup hot fudge topping
• 1 cup crushed malted milk balls
• 1 container chocolate-vanilla ice cream, softened (I used the container that is split in half, but you will be mixing the flavors together anyway. A twisted ice cream would also work!)
• 1 cup CoolWhip, thawed

Directions:

1. Heat oven to 350 degrees F. Lightly spray a 10" springform pan with cooking spray. Also line a baking sheet with parchment paper. Set aside.
2. In a large bowl, combine the cookie mix, 1/3 cup of malted milk powder, vegetable oil, water, and egg until a soft dough begins to form. Press half of this dough into the bottom of the prepared springform pan; set aside.  Place the remaining dough onto the cookie sheet and shape into a large 10" circle.
3. Bake each pan 12-13 minutes, or until set. Allow the springform pan to cool completely, about 30 minutes. Let the large cookie cool about 5 minutes, and then transfer to a wire rack. Cool completely.
4. Spread the hot fudge topping over the crust in the springform pan. 
5. In a medium bowl, crumble the large cookie into pieces. Add the crushed malted milk balls and stir. Sprinkle half of this mixture over the hot fudge. Press in gently.
6. In a large bowl, mix together the vanilla and chocolate ice creams. Add the remaining chocolate malt powder until well blended. Spread the ice cream mixture over the crumb mixture in the springform. Gently spread the CoolWhip on top. Sprinkle with remaining crumb mixture. Cover the pan with foil and allow to freeze for at least 5 hours. 
7. When ready to serve, remove the sides of the springform pan gently. Let stand for 5 minutes. Use a very sharp knife to slice. (I also run my knife under hot water). Enjoy!!

Source:  BettyCrocker.com