Olive Magazine
Caramel Ice Cream Pie Recipe

Malted milk and caramel ice-cream pie

Published: March 15, 2017 at 11:00 am
  • 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


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.


  • 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


  • 100g unsalted butter
  • 250g chocolate malted milk biscuits


  • 30g unsalted butter, diced
  • 150g soft light brown sugar
  • 180ml  double cream


  • 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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