Chocolate Malt Ice Cream Cup Pies

Last weekend my brother had us all over for a barbecue for the 24th of July. The 24th of July is a state holiday in Utah called Pioneer Day. It is similar to the 4th of July in that there are fireworks and barbecues. My contribution to this barbecue was dessert. I wanted to make something easy that didn't require utensils or even a plate. I came across a recipe in sunset magazine for a malted milk ball ice cream pie and decided this would be the perfect dessert to make for the barbecue, only in cup pie form to eliminate the needs for plates and forks. The cup pies were a huge success! Although I will say they are a but tricky to travel with and are best eaten as soon as they come out of the freezer so they don't have much of a chance to melt.


Chocolate Malt Ice Cream Cup Pies 
Crust
20 Lorna Doone Shortbread Cookies (if using another brand of shortbread cookie, use 5 ounces)
1 tablespoon Unsalted Butter, melted
1 cup Malted Milk Balls, crushed

Preheat oven to 325 degrees F. Line a standard 12 cup muffin tin with baking liners. Grind cookies into crumbs using a food processor, then stir in melted butter until combined. Distribute mixture evenly among cups. Press crumbs to form a crust in to bottom of each cup. Bake for 7 minutes. Once baked remove from oven and allow crusts to cool completely. When cooled, sprinkle a layer of crushed malted milk balls over the crusts. Reserve the leftover crushed malted milk balls to top cup pies.

Ice Cream 
2 1/2 cups Chocolate Ice Cream, slightly softened
2/3 cup Malted Milk Powder

Mix together the ice cream and malt powder until smooth. Pour ice cream into cups until they are 3/4 of the way full, then freeze for at least 3 hours. (Note: you will probably have some ice cream left over, which I would recommend eating while waiting for the cup pies to freeze :)

Ganache 
3 ounces Semi-Sweet Chocolate Chips
1/4 cup Whipping Cream

Heat whipping cream to just a boil then pour over chocolate chips. Allow mixture to sit for two minutes, then stir until smooth. Allow ganache to cool. Pour the ganache over the tops of the frozen cup pies then return to the freezer to allow ganache to set, about 15 minutes.

Whipping Cream
1/2 cup Whipping Cream
1-2 teaspoons Granulated Sugar, depending on taste

Whip cream and sugar, then top cup pies with whipped cream and the remainder of the crushed malted milk balls. Serve immediately or freeze until ready to serve.

Recipe adapted from Sunset Magazine, June 2011

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