Malted Chocolate Ice Cream
User Reviews
5
Malted Chocolate Ice Cream
Description
Malted Chocolate Ice Cream combines cold heavy whipping cream whipped to stiff peaks with unsweetened cocoa powder and malted milk powder to create a smooth, fluffy foundation. Sweetened condensed milk and vanilla extract are carefully folded in to add sweetness and creaminess without diluting the whipped structure. Adding chopped malted milk balls provides bursts of malted chocolate crunch throughout the ice cream. The mixture is poured into a loaf pan or similar container and frozen uncovered for optimal setting, at least 6 to 8 hours.
This no-churn ice cream can be scooped and served as a dessert on its own or alongside other confections. The malt flavor sets it apart from basic chocolate ice creams by adding a distinctive nutty sweetness and slight malt tang.
The recipe yields roughly 1.5 to 2 quarts or about 12 half-cup servings. For best results, use cold ingredients straight from the fridge, whip cream to stiff peaks (where it stands up firmly), and freeze in a level spot. Storage in airtight, freezer-safe containers maintains texture and flavor.
Ingredients
- 2 cups heavy whipping cream cold
- 1/2 cup cocoa powder unsweetened
- 1/2 cup malted milk powder
- 1 tsp vanilla extract
- 14 oz can sweetened condensed milk
- 1 cup chopped malted milk balls (such as Whoppers)
Instructions
Prepare
- Set out a 9x5" loaf pan or silicone ice cream storage container.
Whip the cream
- Add the cold heavy whipping cream to a large mixing bowl, along with the cocoa powder and malted milk powder, and beat on MED-HIGH speed with an electric hand mixer until light and fluffy, and stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**
Combine
- Add the sweetened condensed milk, vanilla extract, and chopped malted milk balls, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.
Freeze
- Pour the ice cream mixture into loaf pan, spreading it into an even layer.
- Cover tightly with 2 layers of aluminum foil or plastic wrap, and add to a freezer in a level spot. Freeze for at least 6-8 hours (12 hours or overnight is best though).
Serve
- Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.
Notes
- This recipe makes approximately 1.5 to 2 quarts, or about 12 half-cup servings.
- Whip the cream to stiff peaks, meaning it holds shape when the beaters are lifted upside down.
- Freeze at least 6 to 8 hours, preferably overnight, for the best texture.
- Use a freezer-safe container with a tight seal for storing leftovers to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 75mg | 3% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 683IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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