Thursday, August 27, 2009


1 quart ice cream, chocolate or vanilla
3/4 cup crushed malted milk balls, divided
4 (4-inch) graham cracker tart shells
3 tbsp chocolate malted milk powder
3 tbsp marshmallow creme
1 tbsp milk
1 cup whipping cream, whipped

Remove ice cream from freezer and allow to stand at room temperature for 5 minutes to soften. Spoon into a bowl and stir until creamy. Add 1/2 cup of the malted milk balls; mix well. Spoon the mixture into the tart shells and smooth the tops. Cover and freeze until firm, about 10 minutes.

In a medium sized bowl, blend the malted milk powder, marshmallow creme, and milk. Gently fold in the whipped cream. Spread this mixture over the frozen tarts, covering completely. Sprinkle the remaining crushed malted milk balls over the top. Freeze until serving time.

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