In the bowl of an electric mixer, combine the ice cream, malted-milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
Just before serving, cut brownies into 24 rectangles, making four even columns and six even rows.
Assemble sundaes: Divide half of the ice cream evenly among eight serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with two more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.
To complete the ultimate sundae, top it off with a generous drizzle of warm chocolate sauce and a sprinkling of malted bits.