Malted Chocolate Ice Cream

5 from 5 votes

Rich and creamy homemade chocolate ice cream is flavored with malted milk powder, and a decadent crunch from the chopped malted milk balls.

Prep Time10

Chill Time6

Total Time6 10

Course: Dessert

Cuisine: American

Keyword: homemade ice cream

Servings: servings

Calories: 272kcal

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**

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.

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).

Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.

Recipe makes approximately 1.5 – 2 quarts, which I’ve estimated is 12 servings (1/2 cup per serving). Of course, feel free to break this up into as many (or as little) servings as you’d like.
Stiff Peaks – When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
For the best storage, I recommend a container like this one (amazon link).
Exact time needed for freezing will depend on how cold your freezer is.