For an even speedier pud, stir the Maltesers into about 700ml slightly softened shop-bought vanilla ice cream, rather than making your own.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
320
Ingredients
FOR THE ICE CREAM
50g
malted milk powder, we used Horlicks
250ml
double cream
250ml
whole milk
3
medium egg yolks
65g
caster sugar
1/2Tbsp.
cornflour
75g
Maltesers, roughly chopped/crushed
TO ASSEMBLE
20
malted milk biscuits, milk chocolate or plain
YOU WILL ALSO NEED
Ice cream maker
Directions
Step 1For the ice cream, in a medium pan, heat the malted milk powder, cream and milk, whisking until the powder dissolves and the mixture is steaming.
Step 2Meanwhile, in a large heatproof bowl, whisk the egg yolks, sugar and cornflour until combined. Gradually whisk in the hot milk mixture, until combined. Pour back into the pan and cook over low-medium heat, stirring until the mixture has thickened enough to coat the back of the spoon.
Step 3Pour into a bowl or large jug and lay baking parchment on the surface to stop a skin forming. Cool completely before churning in an ice cream maker until frozen. Add the Maltesers and briefly churn until combined.
Step 4Meanwhile, line a rough 13 x 20cm tin, or freezer-safe container, that’s at least 4cm deep with baking parchment or a double layer of clingfilm, making sure the excess hangs over the sides.
Step 5To assemble, lay 1⁄2 the biscuits in the tin/container (image-side down). Scrape in the ice cream and gently smooth to level, being careful not to disturb the biscuits. Arrange the remaining biscuits on top (image-side up, if using). Cover and freeze for at least 6hr (ideally overnight), until solid.
Step 6To serve, transfer to a board (peel off parchment/clingfilm) and slice into sandwiches (using the biscuits as your guide). Serve (or pop back into the freezer if not serving immediately).
TO STORE Freeze whole or sliced (and individually wrapped in baking parchment) for up to a month. Allow to soften at room temperature for 5min before completing recipe or serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
