Chocolate Malt Frozen Custard Cake

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Oh my goodness, guys.  I am in heaven with this frozen custard cake!  I can’t wait to tell you about how easy it was to make using DREYER’S Frozen Custard.  It came together so quickly and my family devoured it after our big Sunday dinner last night with my grandparents.  Mmmm mmmm mmmm……

We are a family that loves a good dessert, and during the summer those desserts are usually of the frozen variety, so when I found out that I had the opportunity to create a recipe using the brand new line of DREYER’S Frozen Custard.  I was pumped.  Custard is a fav around here.  It is ice cream’s creamier cousin, after all!  🙂

I sent my husabnd to Albertson’s to grab some Old Fashioned Vanilla (call my boring, but a great, classic vanilla is one of my favorite things!) and Chocolate Malt frozen custard.  Mmmm….malt.  I’m a malt junkie.  (You can click THIS link and search for the “$1.00 off 1 DREYER’S Branded Product 32 –48 oz offer” if you so desire!)

As soon as I took a taste of that creamy frozen custard I knew that I wanted to create something special with it.  Would it have been great plain, in a shake, or with my homemade hot fudge?  You bet!  But it’s summer and I wanted to go all out, so this Chocolate Malt Frozen Custard Cake was born.

You are going to be surprised by how simply it all came together.  If you wanted to simplify the process even further you could use store bought hot fudge sauce, but I love my homemade hot fudge sauce, and it’s very easy to make, so I used it. Let’s walk through the steps and then I will lay out the specifics below in a compact format for you.

Begin by making a chocolate cookie crust.  Use a food processor to crush up chocolate sandwich cookies and to mix the crumbs together with melted butter.  Press that combo into the bottom of a 9″ springform pan and bake at 350 degrees for about 8 – 10 minutes, or until fragrant.  This just firms it up a bit.

As your crust cools, make some hot fudge sauce. Allow it to cool.

Spread the cooled hot fudge liberally over the cookie crust.  Put the remainder of the hot fudge aside for later.  (Be sure to refrigerate it if it is going to be awhile.)

Take out the DREYER’S Frozen Custard Old Fashioned Vanilla and allow it to soften enough to scoop it into a bowl.  Fill a quart sized ziploc bag most of the way with malted milk balls.  Seal the bag, crush them up by pounding on them with a rolling pin, and mix them into the custard.

Spread the custard and malt ball mixture over the cookie crust and the hot fudge, cover it with plastic wrap, and place it in the freezer to refreeze completely.  It took several hours for mine to refreeze.

Soften the Chocolate Malt Frozen Custard just enough to scoop it into a 9″ cake pan and smooth it out.  Cover with plastic wrap and refreeze.

Once the layers of custard have refrozen, spread hot fudge sauce over the vanilla layer.  Carefully loosen the chocolate layer and place it on top of the vanilla layer.  Top with more hot fudge and malted milk balls.  Remove the sides of the springform pan and either refreeze or serve immediately.

Mmmm mmmmm GOOD!

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Chocolate Malt Frozen Custard Cake

Ingredients

• one container DREYER'S Frozen Custard Old Fashioned Vanilla
• one container DREYER'S Frozen Custard Chocolate Malt
• hot fudge sauce
• 16 chocolate sandwich cookies
• 4 Tablespoons butter, melted
• about 3 cups malted milk balls

Instructions

1. Begin by making a chocolate cookie crust. Use a food processor to crush up the 16 chocolate sandwich cookies. Melt 4 Tablespoons butter and mix it together with the crumbs to moisten them. Press the buttery cookie crumbs into the bottom of a 9" metal springform pan and bake at 350 degrees for about 8 - 10 minutes, or until fragrant.
2. As your crust cools, prep your hot fudge sauce. If you make it yourself, allow it to cool prior to the next step.
3. Spread the cooled hot fudge liberally over the cookie crust.  Put the remainder of the hot fudge aside for later.  (Be sure to refrigerate it if it is going to be awhile.)
4. Take out the DREYER'S Frozen Custard Old Fashioned Vanilla and allow it to soften enough to scoop it into a large bowl.  Fill a quart sized ziploc bag most of the way with malted milk balls (1-2 cups).  Seal the bag, crush them up by pounding on them with a rolling pin, and mix them into the custard.
5. Spread the custard and malt ball mixture over the cookie crust and the hot fudge, cover it with plastic wrap, and place it in the freezer to refreeze completely.  It took several hours for mine to refreeze.
6. Soften the Chocolate Malt Frozen Custard just enough to scoop it into a 9" cake pan and smooth it out.  Cover with plastic wrap and refreeze.
7. Once the layers of custard have refrozen, spread hot fudge sauce over the vanilla layer. 
8. Carefully loosen the chocolate layer and place it on top of the vanilla layer. 
9. Top with more hot fudge and malted milk balls. 
10. Remove the sides of the springform pan and either refreeze the frozen custard cake or serve immediately.

3.5.3226

I hope that you are inspired to make your own Chocolate Malt Frozen Custard Cake now!  If you want more awesome ideas for recipes to make with the new DREYER’S Frozen Custards then be sure to check out their page on Pinterest.  Now off to eat my custard cake leftovers . . . 😉

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Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.

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