Put both containers of ice cream in the refrigerator for 30 minutes to soften up the ice cream.
Measure out the malted milk balls. Put them in the plastic bag. Smash the plastic bag with a rolling pin until the malted milk balls are broken into little pieces.
If you need to, measure out the vanilla ice cream. Put it in the blender. Measure out 1/4 cup of the milk in the liquid measuring cup. Pour the milk into the blender, too. Put the lid on the blender. Blend until the mixture is smooth. Pour the mixture into the 4 glasses.
Measure out 1 tablespoon smashed malted milk balls. Sprinkle them on top of 1 malt. Put the same amount of smashed malted milk balls on the other malts. Put the glasses in the freezer.
Measure out the chocolate ice cream and 1/4 cup milk like you did in Step 2 with the vanilla ice cream and milk. Put them both in the blender. Measure out the malted milk powder. Add the powder to the blender, too. Put the lid on the blender. Blend until the mixture is smooth.
Take the malts out of the freezer. Spoon the chocolate malt mixture evenly over the smashed malted milk balls in the glasses. Squirt about 2 tablespoons whipped cream topping on top of each malt. Sprinkle another 1 tablespoon of the smashed malted milk balls on each malt.