Malted Milk Ball Ice-Cream Dessert

“From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.”
3hrs 15mins

Ingredients Nutrition

  • 3 13 cups malted milk balls (10 1/2 ounces)
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 12 frozen rectangular ice cream sandwiches
  • 1 cup hot fudge, warmed, if desired (optional)


  1. Place malted milk balls in resealable plastic food-storage bag.
  2. Tap with rolling pin or meat mallet until coarsely crushed.
  3. Reserve 1/3 cup.
  4. Mix remaining crushed malted milk balls and the whipped topping.
  5. Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
  6. Spread whipped topping mixture over ice-cream sandwiches.
  7. Sprinkle with reserved crushed malted milk balls.
  8. Cover and freeze 2 to 3 hours or until firm.
  9. For serving, cut into 4 rows by 3 rows.
  10. Top with fudge sauce.
  11. Note:
  12. We have found that frozen malted milk balls crush more easily than when crushed at room temperature.

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