Chocolate Malt Ice Cream transforms the classic chocolate malt milkshake into a scoopable summer treat. This no-cook, egg-free recipe blends cocoa and malted milk powder into a silky, nostalgic homemade chocolate ice cream.
If you love a rich chocolate malt milkshake, this ice cream delivers the same flavor in a creamy, scoopable form. It’s chocolatey, malty, smooth, and indulgent without any complicated steps.
Oddly enough, I’m not a fan of chocolate malted milk balls because I find them too crunchy, but a chocolate malt milkshake is my favorite. Turning that shake into ice cream was an obvious next step.
Chocolate Malt Ice Cream
The nutty, toasty sweetness of malted milk powder enhances the chocolate and gives this ice cream that old-fashioned malt flavor. The technique is simple: combine dry ingredients, whisk in the dairy, and churn.
Start by whisking cocoa powder, malted milk powder, and granulated sugar together until smooth. For an extra-fine texture, sift these dry ingredients through a fine-mesh sieve to remove any lumps.
Gradually whisk in heavy cream and milk until the dry mixture dissolves and the base is smooth. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions — typically around 25–40 minutes.
You can serve the ice cream immediately as a soft-serve, or transfer it to a freezer-safe container to firm up for several hours. If you prefer mix-ins, fold in crushed malted milk balls before the final freeze for crunchy bits; otherwise, enjoy the pure, velvety chocolate-malt flavor on its own.
If you make ice cream often, having more than one machine helps. A frozen-bowl machine is quick and convenient, while an attachment for a stand mixer works well when you don’t have a pre-frozen bowl. Both methods produce excellent results.
More Ice Cream Flavors:
Chocolate Peanut Butter Cup Ice Cream – Rich chocolate ice cream with a peanut butter swirl and mini peanut butter cups for texture.
No Churn Chocolate Chip Cookie Dough Ice Cream – Creamy vanilla studded with eggless cookie dough pieces and ribbons of hot fudge; no ice cream maker required.
Oreo Fudge Ice Cream – A cookies-and-cream favorite with generous Oreo pieces and a decadent fudge swirl.
Chocolate Malt Ice Cream
Ingredients
- ⅓ cup (27 g) cocoa powder
- 6 Tbsp malted milk powder
- ¾ cup (150 g) granulated sugar
- 2 cups (473 ml) heavy cream
- 1 cup (237 ml) milk
Instructions
-
In a large bowl, whisk or sift together the cocoa powder, malted milk powder, and granulated sugar to remove any lumps.
-
Gradually whisk in the heavy cream and milk. Continue whisking until the dry ingredients are fully dissolved and the base is smooth.
-
Pour the mixture into an ice cream maker and process according to the machine’s directions, usually about 25–40 minutes.
-
Serve as soft-serve, or transfer to a freezer-safe container, cover, and freeze for 4–5 hours until firm.
Notes
Sharing this recipe with a link is encouraged and appreciated. Copying or reposting full recipes without credit is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more recipes and inspiration.