No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls

Maltesers, Whispers, Whoppers - malted chocolate puff balls have many names, but I have a special place for the ones we call Chuckles here in South Africa. Mainly because the 40g suggested portion size Woolies has placed on the packet makes me LOL. Do you know how much 40g is?! Not enough. 

This no-churn ice cream is AMAZING - what's not to love about it? 
It's got condensed milk - YES, Amarula - YES! Chocolate sauce - Yes! 
Chuckles - A million times yes! 

The most difficult part of making this cake is chopping the malty chocolate balls in half. Warning: they do NOT like being chopped - I had quite a few runners who tried to escape the wrath of my knife. They of course didn't escape the wrath of being eaten though! Mwahaha. 

Note: I give an amount of malty chocolate balls in the ingredient list, but of course, you need to buy double - if you need to know why, then we can't be friends.

You may also leave out the Amarula; I would replace it with some Milo or hot chocolate powder (Nesquik!) dissolved in a bit of milk. I poured my ice cream mix into a fancy silicone bundt mould, but let's be honest here, no one will actually care what it looks like once they taste it because all you REALLY need is a spoon!

No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls

Serves 6-8

600ml fresh cream

60ml (1/4 cup) Amarula (optional: use Milo or Hot Chocolate mixed in 60ml milk)

1/2 (400g) tin condensed milk

1 tsp vanilla extract

100g dark chocolate, melted and cooled

100g malted chocolate puffs, halved plus extra to decorate 

Amarula Chocolate Sauce

55g dark chocolate, chopped

60ml cream

2 tbsp honey

2 tbsp Amarula

1 tsp vanilla extract

Whip the cream until stiff peaks then add the Amarula and whip until combined.

Fold the condensed milk, vanilla and chocolate into the whipped cream. 

Pour into a lined cake tin or silicone mould, sprinkling in the halved chocolate malt puffs as you go. Freeze for 4-5 hours (or overnight) until firm. 

To make the sauce, place all the ingredients in a jug and microwave until melted and smooth. Allow to cool slightly. 

Unmould the ice ceam cake by briefly dipping into water and unmould it onto a chilled plate. Serve drizzled with the sauce and sprinkled with the malt puffs. 

MORE FROZEN DELICIOUS THINGS:

Neapolitan Ice Cream Cake                              

 Peppermint Crisp Ice Cream Sandwiches

Christmas malva pudding

In South Africa, everybody has ‘the best recipe’ for malva pudding – like chocolate cake, or milk tart, it’s one of those recipes that we all have and ours is always better than any other.

Well, mine really is better than yours, because it has the addition of cherries, nuts and Amarula – all the things we love about Christmas. I love the tradition of Christmas food but it comes with a lot of European customs and recipes that we as South Africans don’t really identify with. This recipe is my way of still keeping a little tradition, but adding a lot of South African flavour to it!

Christmas malva pudding

Serves 6-8

For the Malva:

½ cup castor sugar

1 egg

1 ½ tbsp apricot jam

1 cup self-raising flour, sifted

Pinch of salt

1 tsp bicarbonate of soda

1 cup of milk

½ cup cherries chopped

100g pecan nuts, chopped

1/2 cup fruit cake mix soaked in 1/4 cup brandy overnight

zest of 1 orange

For the sauce:

¼ cup Stork Bake margarine

1 cup castor sugar

½ cup boiling water

1/2 cup evaporated milk

½ cup Amarula

Pinch of salt

Beat together the sugar, eggs and jam until creamy. Sift together the flour, salt and bicarbonate of soda. Fold the dry ingredients into the egg mixture, alternating with the milk. Stir in the cherries, pecans, fruit cake mix and orange zest. Pour the batter into a greased baking dish or individual cups and bake for about 20 to 30 minutes, until dark golden brown and risen. You know that the puddings are ready when a skewer is inserted in the middle and it comes out clean. Make the sauce by placing all the ingredients into a pot and bringing to the boil. Pour the sauce onto the cooked puddings as soon as they come out the oven and serve with Amarula custard or ice cream.