This thermomix malteser chocolate ice cream cake was literally born out of a photo posted by Nat's Thermomixen In The Kitchen. With permission from Nat - I have tweaked and made with my ice cream - making this an amazingly delicious cake for any occasion.
Poor Natalie has been rushed off her feet the last 12 months selling loads of Thermomixes that she hasn’t had time to publish her version of the recipe. I seeked Natalie’s permission to publish my recipe and she was more than happy for me to! Thanks Nat for a truly decadent recipe, which I have used a couple of times now for a birthday cake! :)
You could literally re create this cake with any of your favourite chocolate bar/s. Use the recipe as a base - and create your own masterpiece.
ThermoFun – Wicked Wednesday – Malteser Chocolate Ice Cream Cake Recipe
Ingredients
BASE
- 200g Oreo biscuits
- 40g butter, cubed
ICE CREAM
- 100g white chocolate melts
- 100g milk chocolate melts
- 400g condensed milk, divided
- 600ml thickened cream, divided
CHOCOLATE SAUCE
- 150g chocolate melts (milk or dark)
- 100g milk
- 20g butter
- 1 teaspoon ThermoFun Vanilla Bean Paste
TOPPING
- small marshmallows
- Maltesers
- Crunchie bar, crushed
Instructions
BASE
- Preheat oven to 180°C.
- Line base of a cheesecake tin with baking paper.
- Place biscuits and butter into TM bowl and mill 10 sec / speed 9.
- Press biscuit mixture into tin and bake 10 mins.
ICE CREAM
- Place white chocolate into TM bowl and grate 10 sec / speed 9. Set aside.
No need to wash TM bowl. - Place milk chocolate into TM bowl and grate 10 sec / speed 9.
- Add half the condensed milk and melt 3 mins / 50°C / speed 1.
- Add half the cream and mix 40 sec / speed 4. Scrape down and mix again
15 sec / speed 4. Stir well with spatula to ensure all chocolate is mixed in from the bottom and sides of the bowl. - Pour into cheesecake tin on top of biscuit base.
- Freeze minimum 1 hour.
- Place white chocolate and remaining condensed milk into TM bowl and melt
3 mins / 50°C / speed 1. - Add remaining cream and mix 40 sec / speed 4. Scrape down and mix again
15 sec / speed 4. Stir well with spatula to ensure all chocolate is mixed in from the bottom and sides of the bowl. - Pour into cheesecake tin on top of milk chocolate ice cream.
- Cover with cling wrap and freeze minimum 4 hours or overnight.
CHOCOLATE SAUCE
- Place chocolate into TM bowl and grate 10 sec / speed 9.
- Add milk, butter and vanilla and cook 4 mins / 50°C / speed 3.
- Allow sauce to cool slightly (10 mins approx.)
TOPPING
- Remove ice cream cake from freezer and turn out onto a serving plate.
- Decorate cake with marshmallows and Maltesers and pour chocolate sauce over the top.
- Sprinkle crushed Crunchie Bar over the top.
NB: I found cutting thin slices with a knife achieved a good effect of crushing.
For other ThermoFun Wicked Wednesday recipes Click Here
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Tania Bonomini says
I’ve made the White chocolate twice now and it split both times. I’m going to use it and add another layer of milk chocolate ice cream!
thermofun says
Unfortunately Tania white chocolate can be very difficult to work with and it is imperative that the TM bowl be completely dry. Even one drop of water can make the white chocolate seize. Saving it by making ice cream is a perfect idea! ENJOY! :)
R says
Sounds nice! Does the base need baking or would it be ok to just set in the fridge? Thanks
thermofun says
Yes cook for 10 mins at 180C. :)
Monika says
How long would this last in the freezer? Does it melt quite quickly? I am hoping to make it for my daughters birthday but I'll need to transport it to the party. Also, if I won't have a chance to do the topping just before serving, is it best to store it in the fridge or freezer for a couple of hours?
Thanks!
thermofun says
Hi Monika - being an icecream cake sadly it does melt fairly quickly. I would be wary in transporting it - although having said that, it would depend on how far and the current weather temperature and if you would then be able to put in a freezer when you get to your destination. The drizzled choc on top would be ok done ahead and then the cake put in the freezer but I'd leave any marshmallows or whatever you wish to decorate it with till just prior to serving. I hope this helps. Let me know how it goes. :)
Stella says
Hi mine split too but I am thinking would have been a bit of water as I did clean bowl roughly with water I still used it hope it's ok
thermofun says
oh no Stella :(
Yes white chocolate can be very temperamental to work with and it only takes one drop of water for it to not then co-operate! :( I hope it is still ok for you and enjoyed by all.
gadgetkid says
I made this cake for my MMM (Malteser Loving Mere Male).
He loved it and so did all the guests!
I decorated it with Sparklers and it looked fantastic coming to the table.
I had 2 chefs attend the party and they were extremely complimentary about the cake.
When I put it in the freezer, I though both the milk chocolate and the white chocolate seemed very runny, but alas after 10 hours in freezer all was perfect.
I am a new subscriber and thanks for a wonderful site
thermofun says
oh thank you so much Berni. I'm pleased it worked out well for you. Happy birthday to your MMM too! :)
Loz says
How do marshmallows freeze on cake?
thermofun says
Loz they don't. The marshmallows and maltesers are added just prior to eating. :)
Luvcooking says
Made this for my daughter's birthday and it is absolutely delicious. Very easy to make in thermie. You could decorate in different ways. Only part I didn't use was the chocolate sauce as it turned out very runny and I didn't have time to leave it to get thicker. It's my son's birthday soon might make for him too as he loves ice cream and Maltesers!
thermofun says
oh what a shame about the sauce being runny. I wonder why that happened? Im pleased you enjoyed it though! :)
Alicia says
Hi, I am wondering how to serve this - do you have to put it all together just before serving and then what do you do with leftover cake - do you store the whole thing in the freezer? Thanks
thermofun says
Alicia the only thing I did just before serving was the melted chocolate sauce and decorating it. And yes any left overs I store in freezer. :)
Robyn says
Have you a recipe for golden syrup ice cream ? Using condensed milk.
Weindorfer's restaurant at Gowrie Park Tasmania made it for years to go with their Turkish orange syrup cake & hot choc sauce. Travelled 3 hours there and back to have just that as often as possible ! They wouldn't share the recipe though :(
thermofun says
Sorry Robyn no I don't have one. I have just looked on Google and found this link https://www.allysongofton.co.nz/recipe/Golden-syrup-ice-cream/?r=2609 but it doesn't have condensed milk. I hope this helps. :)
Melissa Porteus says
Hi Robyn! We were married at Weindorfer's in Gowrie Park! I totally understand your comment about the golden syrup ice cream & orange syrup cake. i've been trying to replicate it since our wedding in 1999! :)
My best so far is..
600ml cream : use butterfly in tm , whip for 30 seconds, speed 3.
Turn speed down to 2, keep motor running and add slowly through the lid a whole can of condensed milk.
give it a few seconds to mix through then add golden syrup the same way as the condensed milk.. as much or as little as you need.. i use a good slurp :) .. hope this helps.. its not quite Charlotte's but not a bad substitute!