Chocolate Malt Tarlets

1 quart vanilla or chocolate ice cream
3/4 C crushed malted milk balls, divided
4 (4") graham cracker tarlet shells
3 Tbsp chocolate malted milk powder
3 Tbsp marshmallow creme
1 Tbsp milk
1 C whipping cream, whipped

Let ice cream stand at room temperature for about 5 minutes to slightly soften. Spoon into a bowl and stir until creamy. Add 1/2 C malted milk balls; mix well. Spoon into tartlet shells; smooth tops. Freeze, covered, until firm, about 10 minutes. Blend malted milk powder, marshmallow creme and milk in medium bowl. Gently fold in whipped cream. Spread mixture over tartlets, covering completely. Sprinkle remaining malted milk balls over tops. Freeze until serving time.