Brandon had been asking for and ice cream pie. I was tempted to make my standby, cookies and cream with an Oreo crust, but decided to look around to see if anything else caught my eye. I saw this Malt Shop Ice Cream Pie on myrecipes.com and thought with a few modifications it would be a winning combination. One of Brandon’s all time favorite desserts is a chocolate malt so I knew he would love this pie.
I think what sold me on it the most was the sugar cone crust. What a fun idea! The crust didn’t really hold together well but I think if I had crushed the cones a little finer I wouldn’t have had that problem. I substituted the strawberry ice cream in the Cooking Light recipe for chocolate and made my own fudge sauce to go in between layers and on top.
I’ll definitely be making this pie again but next time I’ll add more malt powder to get a stronger malt flavor. I think this would be great to serve to dinner guests topped with a cherry!
Malted Ice Cream Sundae Pie
(Recipe adapted from Cooking Light)
2 tablespoons honey
2 tablespoons butter, melted
12 sugar cones, crushed
2 cups low-fat chocolate ice cream, softened
1/4 cup malted milk powder, divided
1/2 cup hot fudge topping, plus more for topping
2 cups low-fat vanilla ice cream, softened
Canned whipped cream
Combine crushed sugar cones, honey and butter in a medium bowl and stir well to combine. Press mixture into the bottom and up the sides of a 9-inch pie plate. Freeze for 30 minutes or until firm.
Place softened chocolate ice cream and 2 tablespoons of malted milk powder in a bowl. Beat with a mixer at high speed until smooth and creamy. Spread mixture evenly into crust and spread hot fudge over the ice cream. Freeze 30 minutes or until firm.
Place softened vanilla ice cream and remaining 2 tablespoons of malted milk powder in a bowl. Beat with a mixer at hight speed until smooth and creamy. Spread mixture evenly over first 2 layers.
Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.
Yield: 8 servings