How to make it

  • You'll need an 8-inch springform pan. In large bowl, stir vanilla ice cream and malted milk powder until blended.
  • Spoon chocolate ice cream into bottom of pan; pack into a fairly even layer. Place spoonfuls of the fudge sauce over top. Sprinkle with 1/2 cup of the chopped malt balls.
  • Spread vanilla ice cream mixture over top. Freeze at least 4 hours or until firm.
  • To serve: Remove sides of pan. Place on serving plate. Arrange remaining malt balls around edge.
  • Per serving: 204 calories; 4 g fat; 35 g carb

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