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- Malted milk and caramel ice-cream pie
Malted milk and caramel ice-cream pie
- Anna Glover
Published: March 15, 2017 at 11:00 AM
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Serves 8
Easy
Total time: 1 hr
+ freezing
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This malted milk and caramel ice-cream pie is a great, easy, make-ahead dessert that everyone will love. It will keep for up to a week, wrapped in clingfilm in the freezer
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Leave the ice creams in the fridge for 10 minutes before using them, so they're easier to spoon into the pie. Store for up to a week, wrapped in clingfilm in the freezer.
Ingredients
Nutrition
-
300g Maltesers
lightly crushed with a rolling pin
-
sea salt flakes
-
500ml chocolate ice cream
-
(we used Horlicks) 1 tbsp malted milk powder
-
500ml vanilla ice cream
BASE
- 100g unsalted butter
- 250g chocolate malted milk biscuits
CARAMEL
-
30g unsalted butter
diced
-
150g soft light brown sugar
-
180ml double cream
Nutrition: per serving
- kcal889
- fat53.7g
- saturates32.7g
- carbs90.7g
- sugars75.8g
- fibre1.5g
- protein10g
- salt0.7g
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Method
-
step 1
Butter and line the base (not the sides) of a 22cm loose-bottomed, deep tart tin with baking paper. To make the base, heat the butter in a small pan or the microwave until melted. Put the biscuits and 100g of the crushed Maltesers in a sandwich bag and crush with a rolling pin, or blitz in a food processor, until you get crumbs.
-
step 2
Tip into a bowl, pour over the melted butter, add a pinch of salt and mix until it looks like damp sand.
-
step 3
Tip the mix into the tin and press into the base and sides to make an even crust about 5mm thick. Smooth with the back of a spoon if needed, to even it out. Put it in the freezer until needed.
-
step 4
To make the caramel, heat the butter, sugar, and cream in a pan, continuously stirring until it starts to simmer. (Be careful not to touch the caramel as it will burn!). Simmer for 2-3 minutes until thickened slightly and glossy. There should be no grains of sugar in the bottom of the pan. Add a generous pinch of salt and leave to cool to room temperature.
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step 5
Spoon the softened chocolate ice cream into the biscuit base, and smooth over. If the caramel has stiffened too much when cooling, whisk in a splash of milk to loosen it. Cover the chocolate ice cream completely with a layer of caramel and freeze for 1 hour.
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step 6
Add 100g crushed Maltesers and the malted milk powder to the softened vanilla ice cream and fold in with a spatula or wooden spoon.
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step 7
Add this to the pie, on top of the frozen caramel. Smooth over the surface and freeze again for at least 2 hours before serving.
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step 8
10 minutes before serving, carefully loosen the pie from the tin around the edges with a knife. Sit the pie on a small bowl or can, and push the sides of the tart tin down, away from the pie. Slide it off the base onto a serving tray, and leave for 10 minutes at room temperature (or 30 minutes in the fridge) until the ice cream begins to soften.
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step 9
Scatter over the remaining 100g crushed Maltesers, and cut into slices to serve.
Authors
Anna GloverSenior food editor
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