Chocolate Malt Frozen Custard Cake
  • 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
  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.
Recipe by Bombshell Bling at