Tasty Twists on Our Iconic Treats!


Malted Tastykake Ice Cream



  • 1 cup heavy cream
  • 3 cups whole milk
  • 4 Peanut Butter Kandy Kakes®, roughly chopped
  • 2 tablespoons nonfat dry milk
  • 3⁄4 cup granulated sugar
  • 1 teaspoon ice cream stabilizer
  • 1 1/3 cup malted milk powder
  • 11 large egg yolks
  • 3 ounces milk chocolate, chopped
  • 1 ounce dark chocolate, chopped
  • 2 tablespoons dark rum


  1. Combine cream, milk, chopped cake, and dry milk and thoroughly blend with an immersion blender. Allow to infuse, chilled, overnight.
  2. Strain the mixture through a chinois or fine mesh sieve into a heavy saucepan. Bring to a boil over high heat.
  3. Meanwhile, combine sugar, stabilizer, and malt powder and whisk into egg yolks.
  4. Temper hot cream into yolk mixture. Return to low heat and cook, stirring, to 85°C/185°F.
  5. Remove from heat and whisk in chocolates until completely melted. Add rum. Chill in an ice water bath. Allow mixture to mature a minimum of 12 hours.
  6. Process in an ice cream machine according to manufacturer's instructions.