Keto Malt Shoppe Memories Ice Cream Cookie Cake
No-bake layered dessert combining malted chocolate cookie crust, hot fudge, crushed candy, and dual ice cream filling topped with whipped cream. Betty Crocker cookie mix and malted milk powder create nostalgic flavor throughout. Requires advance freezing but minimal assembly once components cool.
Ingredients
- 17 ½ oz Betty Crocker Double Chocolate Chunk Cookie Mix, pouch
- ⅝ cup chocolate-flavor malted milk powder, ground
- ⅓ cup vegetable oil
- 2 tablespoon water
- 1 egg, whole
- ½ cup hot fudge topping
- 1 cup chocolate-covered malted milk balls, crushed
- 2 cup vanilla ice cream, softenedmalted vanilla ice cream1:1flavor_boostFull guide →
- 2 cup chocolate ice cream, softened
- 1 cup frozen whipped topping, thawedheavy cream whipped1:1dairy_increaseadds dairyFull guide →
Instructions
- 1
Heat oven to 350°F. Spray 10-inch springform pan with cooking spray, or line 9-inch square baking pan with foil leaving 2 inches overhang on sides and spray lightly.
- 2
In large bowl, stir cookie mix, 1/3 cup malted milk powder, oil, water, and egg until soft dough forms.
- 3
Press half the dough into pan bottom. Bake 12 to 13 minutes until set. Cool completely, about 30 minutes.
- 4
Press remaining dough into 10-inch circle on ungreased cookie sheet. After removing first crust from oven, bake dough circle 12 to 13 minutes until set. Cool 5 minutes on sheet, then transfer to wire rack and cool 15 minutes.
- 5
Spread hot fudge topping over cooled crust in pan.
- 6
Break apart cooled cookie circle until crumbly. Stir in crushed malted milk balls. Sprinkle half this mixture over hot fudge and press lightly.
- 7
In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended.
- 8
Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream.
- 9
Sprinkle remaining crumb mixture over whipped topping. Cover with foil.
- 10
Freeze at least 5 hours until firm.
- 11
Remove springform sides or lift dessert using foil from square pan. Let stand 5 minutes. Cut with hot wet knife into wedges or squares.
Tips
Use a hot wet knife for cleaner cuts through frozen layers.
Ensure ice creams are properly softened but not melted before combining for best texture.
Good to Know
Cover with foil and store in freezer for up to 2 weeks.
Assemble through step 9 up to 24 hours before serving. Freeze overnight if time allows.
Let stand 5 minutes after removing from pan to slightly soften before cutting.
Common Mistakes
Do not skip cooling cookie layers completely before layering to avoid melting ice cream.
Do not use rock-hard ice cream straight from freezer; softening ensures even spreading and proper layer adhesion.
Do not cut with regular knife; use hot wet knife to avoid cracking frozen layers.