Olive Magazine
Caramel Ice Cream Pie Recipe

Malted milk and caramel ice-cream pie

Published: March 15, 2017 at 11:00 am
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 8

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

Nutrition:
NutrientUnit
kcal889
fat53.7g
saturates32.7g
carbs90.7g
sugars75.8g
fibre1.5g
protein10g
salt0.7g
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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

  • 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

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.

    Crushing the biscuits and Maltesers
  • STEP 2

    Tip into a bowl, pour over the melted butter, add a pinch of salt and mix until it looks like damp sand.

    Adding the melted butter to the base
  • 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.

    Adding the mixture to the tin
  • 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.

    Making the caramel
  • 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.

    Adding the chocolate ice cream and caramel sauce
  • 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.

    Adding crushed Maltesers and malted milk powder to icecream
  • 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.

    Adding mixture over the frozen caramel
  • 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.

    Removing the baking tin
  • STEP 9

    Scatter over the remaining 100g crushed Maltesers, and cut into slices to serve.

    Sprinkle more Maltesers
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