Chocolate Malted Ice Cream Recipes

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CHOCOLATE MALT ICE CREAM



Chocolate Malt Ice Cream image

This no-cook, egg free, easy homemade chocolate ice cream is combined with malted milk powder for that good old-fashioned taste.

Provided by Amber | Dessert Now Dinner Later

Categories     Ice Cream and Frozen Treats

Time 5h35m

Number Of Ingredients 5

1/3 cup cocoa powder
6 Tbsp malted milk powder (Carnation)
3/4 cup granulated sugar
2 cups (1 pint) heavy cream
1 cup milk (whole or 2% preferred)

Steps:

  • 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. Keep whisking until dry ingredients have dissolved (so it's not grainy).
  • Pour mixture into an ice cream maker and process according to directions of machine. (About 25-40 minutes.)
  • Enjoy as soft-serve ice cream, or spread into a freezer-safe container, cover, and freeze for 4-5 hours or until firm.

CHOCOLATE MALTED ICE CREAM



Chocolate Malted Ice Cream image

Provided by Ellen Brown

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Dessert     Fourth of July     Kid-Friendly     Father's Day     Backyard BBQ     Frozen Dessert     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 11

1 1/4 cups heavy whipping cream
1 cup whole milk, divided
1/2 cup malted milk powder
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup light corn syrup
1/8 teaspoon kosher salt
2 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
3/4 cup chopped malted milk balls

Steps:

  • Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
  • Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
  • While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
  • Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
  • Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
  • Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
  • Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

CHOCOLATE MALTED ICE CREAM



Chocolate Malted Ice Cream image

As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 quarts.

Number Of Ingredients 7

2 cups milk
1 cup sugar
1/2 cup chocolate malted milk powder
5 eggs, lightly beaten
4 cups heavy whipping cream
1 cup malted milk balls, coarsely crushed
1 tablespoon vanilla extract

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH



Chocolate Malt Ice Cream with Malt Ball Crunch image

Provided by Valerie Bertinelli

Categories     dessert

Time 7h50m

Yield 6 cups

Number Of Ingredients 9

1 cup whole milk
4 large egg yolks
1/2 cup sugar
1/2 cup malted milk powder
1 tablespoon unsweetened cocoa powder
1 cup milk chocolate chips
2 cups heavy cream
5 ounces chocolate-covered malt balls (about 1 cup), coarsely crushed
1 cup chocolate syrup

Steps:

  • Put a 9-by-5-inch loaf pan in the freezer to get cold.
  • Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
  • Put the chocolate chips in a large bowl.
  • Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
  • Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
  • Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
  • Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY



Salted, Malted Cookie Dough Ice Cream By Salt & Straw Recipe by Tasty image

Here's what you need: granulated sugar, milk powder, salt, xanthan gum, whole milk, light corn syrup, molasses, heavy cream, vanilla extract, unsalted butter, granulated sugar, brown sugar, salt, heavy cream, molasses, corn syrup, vanilla extract, all-purpose flour, malt powder, semi-sweet chocolate chips, cold water, malt powder, corn syrup, heavy cream, unsalted butter, kosher salt, cocoa powder, 80% chocolate

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 28

½ cup granulated sugar
2 tablespoons milk powder
½ teaspoon salt
¼ teaspoon xanthan gum
1 ⅓ cups whole milk
2 tablespoons light corn syrup
1 teaspoon molasses
1 ⅓ cups heavy cream
2 teaspoons vanilla extract
¼ cup unsalted butter, room temperature, 1/2 stick
2 tablespoons granulated sugar
¼ cup brown sugar
1 teaspoon salt
2 tablespoons heavy cream
1 teaspoon molasses
1 tablespoon corn syrup
1 teaspoon vanilla extract
½ cup all-purpose flour, baked at 350°F (180°C) for 10 minutes
2 tablespoons malt powder
¼ cup semi-sweet chocolate chips, chopped into bits
1 tablespoon cold water
2 teaspoons malt powder
½ cup corn syrup
½ cup heavy cream
1 tablespoon unsalted butter
⅛ teaspoon kosher salt
1 tablespoon cocoa powder
½ cup 80% chocolate, chopped

Steps:

  • To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
  • Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
  • Sift in the toasted flour and malt powder, then mix until there are no lumps.
  • Fold in the chocolate until evenly distributed.
  • Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
  • Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
  • To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
  • In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
  • Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
  • Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
  • To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
  • Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
  • Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
  • Transfer to an airtight container and store in the fridge for up to 1 week.
  • Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
  • Fold in half of the cookie dough cubes until well-distributed.
  • Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
  • Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
  • Enjoy!

Nutrition Facts : Calories 649 calories, Carbohydrate 60 grams, Fat 47 grams, Fiber 1 gram, Protein 7 grams, Sugar 48 grams

CHOCOLATE-MALT ICE CREAM



Chocolate-Malt Ice Cream image

Provided by Bon Appétit Test Kitchen

Categories     Ice Cream Machine     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Frozen Dessert     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 2

6 ounces chopped bittersweet chocolate
1 cup chopped malted milk balls

Steps:

  • Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end.

CHOCOLATE MALTED WHOPPERS ICE CREAM



Chocolate Malted Whoppers Ice Cream image

Smooth, fudgy, and creamy. My sister LOVES ice cream and wanted an ice cream maker desperately since she was a teenager. When she got married, she finally got the maker of her dreams, and has been cranking out this recipe non-stop ever since:)

Provided by JamesDeansGirl

Categories     Frozen Desserts

Time 8h

Yield 2 quarts

Number Of Ingredients 7

5 eggs, beaten
1 cup sugar
1/2 cup chocolate instant malted milk powder
2 cups milk
1 tablespoon vanilla extract
4 cups heavy cream
1 cup malted milk balls, coarsely chopped

Steps:

  • In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
  • Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
  • Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
  • Stir in the vanilla; press plastic wrap onto the surface of the custard.
  • Refrigerate for at least 4 hours or overnight.
  • Stir in the heavy cream and malted milk balls.
  • Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
  • Keep remaining custard chilled until ready to be churned.
  • Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.

OLD-FASHIONED CHOCOLATE OR VANILLA MALTED



Old-Fashioned Chocolate or Vanilla Malted image

The Walgreen drugstore chain popularized this soda-fountain drink in the 1930s under the name "Horlick's Malted Milk". You can make this warm-weather favorite with either whole milk and ice cream or low-fat milk and frozen yogurt. For adults, toss a shot of Kahlua or brandy into the blender for a tasty treat.

Provided by Miss Annie

Categories     Shakes

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 cup milk
1/4 cup malt drink powder (or unsweetened malted milk powder)
1 tablespoon chocolate syrup or 1 tablespoon vanilla-flavored syrup
1 scoop chocolate ice cream or 1 scoop vanilla ice cream

Steps:

  • Combine all the ingredients in a blender.
  • Whip for 20 seconds and pour into a tall glass.

Nutrition Facts : Calories 573.5, Fat 14.7, SaturatedFat 8.3, Cholesterol 35.4, Sodium 346.8, Carbohydrate 97.5, Fiber 4.6, Sugar 67.4, Protein 13.2

MALTED MILK CHOCOLATE ICE CREAM



Malted Milk Chocolate Ice Cream image

This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 pint

Number Of Ingredients 9

1 cup heavy cream
3 cups whole milk
2 tablespoons nonfat dry milk
3/4 cup granulated sugar
1 cup malted milk powder
10 large egg yolks
3 ounces Amedei "Toscano Brown" milk chocolate couverture, chopped
1 ounce Amedei "No. 9" 75% dark couverture, chopped
2 tablespoons Tuscan vin santo or rum

Steps:

  • Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.
  • In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.
  • Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.
  • Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.

MALTED CHOCOLATE MILKSHAKE



Malted Chocolate Milkshake image

Malted milk powder and chocolate are a perfect pairing, and this retro diner-inspired milkshake is proof positive. A creamy chocolate milkshake base is flavored with a generous amount of malted milk powder, giving it a rich, creamy texture and caramel-like flavor. Top it with a dollop of freshly whipped cream and a cherry and you have the perfect nostalgic summertime treat.

Provided by Food Network

Categories     dessert

Time 5m

Yield 1 large 16-ounce milkshake or 2 smaller 8-ounce milkshakes

Number Of Ingredients 6

1/3 cup very cold heavy cream
1 teaspoon granulated sugar
1/2 cup whole milk
1/4 cup malted milk powder
1 1/2 cups chocolate ice cream
Maraschino cherry, for garnish, optional

Steps:

  • Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
  • For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
  • For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
  • Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

CHOCOLATE MALTED ICE CREAM



Chocolate Malted Ice Cream image

As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.

Provided by Allrecipes Member

Time 25m

Yield 16

Number Of Ingredients 7

5 large eggs eggs, beaten
1 cup sugar
½ cup chocolate malted milk powder
2 cups milk
1 tablespoon vanilla extract
4 cups whipping cream
1 cup malted milk balls, crushed

Steps:

  • In a heavy saucepan, combine the eggs, sugar and malted milk powder. Gradually add milk. Cook and stir over low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • Stir in cream and malted milk balls. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2-4 hours before serving.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 22.3 g, Cholesterol 143.4 mg, Fat 26.1 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 15.7 g, Sodium 81.7 mg, Sugar 19.4 g

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