Chocolate Malt Ice Cream Recipe
To make chocolate malt ice cream, combine milk, cream, sugar, cocoa powder, and malted milk powder. Heat the mixture, then cool and churn in an ice cream maker until thick. Freeze until firm. This creamy, chocolatey treat is enhanced with a delightful malted flavor for a nostalgic twist.
Servings 8 servings
Calories 250kcal
Equipment
- Ice Cream Maker
- Mixing bowls
- Whisk
- Spatula
- Freezer-safe container
Ingredients
- 2 cups heavy cream for that rich, creamy texture
- 1 cup whole milk adds to the smoothness
- 3/4 cup granulated sugar for sweetness
- 1/4 cup malted milk powder this gives the ice cream its signature malt flavor
- 1/2 cup unsweetened cocoa powder for deep chocolate flavor
- 1 teaspoon vanilla extract enhances the taste
- Pinch of salt balances the sweetness
- 1/2 cup mini chocolate chips optional for extra texture
Instructions
Step 1: Mix the Dry Ingredients
- In a medium-sized mixing bowl, whisk together the malted milk powder, cocoa powder, sugar, and a pinch of salt. This will ensure the dry ingredients are well-combined before adding the wet ingredients.
Step 2: Combine Wet Ingredients
- In another bowl, combine the whole milk and heavy cream. Whisk these together until fully incorporated. Slowly add the dry mixture to the wet ingredients, stirring gently as you go to ensure there are no lumps.
Step 3: Add Vanilla Extract
- Once the mixture is smooth and consistent, stir in the vanilla extract. This will add a fragrant, subtle depth of flavor that complements the chocolate and malt perfectly.
Step 4: Churn the Ice Cream
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 15¬-20 minutes, depending on your machine. The ice cream will start to thicken and resemble soft serve consistency.
Step 5: Freeze the Ice Cream
- Transfer the ice cream to a freezer-safe container and smooth out the top with a spatula. If you want to add mini chocolate chips, fold them in now. Place the container in the freezer and let it freeze for at least 4-6 hours, or until it’s firm enough to scoop.
Notes
For the best texture, use full-fat milk and heavy cream. Adjust the malt powder to your taste for a stronger or milder malt flavor.
If you don’t have an ice cream maker, you can easily make this by freezing the mixture and stirring every 30 minutes until set.