This easy no churn chocolate malt ice cream is made with rich dark cocoa powder, malted milk powder and crunchy malted milk balls. It’s creamy, crunchy, sweet and so perfect for summer!
If you’re looking for more recipes with malted milk powder, you might also love this no churn malted milk ice cream with Cadbury mini eggs, vanilla malted milk cake, and homemade hot chocolate mix.
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Why You’ll Love This Recipe
Quick and Easy. This chocolate malt no churn ice cream recipe is as easy as it gets! You only need 10 minutes and a few simple ingredients to whip up the yummiest batch of ice cream. Unless you’ve got a really strong arm, you will need an electric mixer (either stand or hand held) to whip the cream.
Creamy, Sweet and Crunchy. You’ll love the textural contrast of the sweet and creamy malted milk ice cream with crushed malted milk balls for crunch. A pinch of salt balances the sweetness, and sour cream and vanilla adds a wonderful depth of flavor.
Chocolate Malt Flavor. Malted milk powder is a type of dry powdered milk that’s made of malted barley, wheat, milk, wheat gluten, baking soda and salt. It adds a distinctive malt flavor to desserts, reminiscent of chocolate malt balls or old fashioned chocolate malted milk shakes.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sweetened Condensed Milk. Adds sweetness to the ice cream, and a smooth, creamy texture.
- Cocoa Powder. Use a good quality, unsweetened Dutch processed cocoa powder for the best flavor. Drost is one of my favorite cocoa powders.
- Malted Milk Powder. Adds a classic malt flavor that perfectly complements the rich cocoa powder. If you can’t find malt powder at your grocery store, you can buy malt powder on Amazon.
- Sour Cream. Adds a slight tang, to balance the sweetness of the condensed milk.
- Vanilla Extract. Flavor.
- Salt. Balances the sweetness.
- Heavy Whipping Cream. You need the high fat content of heavy whipping cream for a smooth, creamy ice cream.
- Whoppers. These are candy chocolate coated malted milk balls, and they add a wonderful crunch to the ice cream.
Instructions
- In a large bowl, whisk together the sweetened condensed milk, cocoa powder, malted milk powder, sour cream, vanilla extract and salt, until well combined. The mixture will be thick.
- In a separate bowl, whip the cream with an electric mixer until soft, fluffy peaks form. Add 1/3 of the whipped cream to the chocolate mixture, folding it in with a spatula to loosen up the chocolate mixture. Fold in the rest of the whipped cream until mostly combined.
- Place the malted milk balls in a freezer bag and use a rolling pin or something heavy to gently crush the candy into chunks. Add the crushed candy to the ice cream (reserving 1/4 cup to sprinkle on top), and fold it in.
- Spread the ice cream into a lidded, freezer safe container, and sprinkle with the rest of the crushed malted milk balls. Freeze for at least 8 hours, or overnight, until firm enough to scoop.
Frequently Asked Questions
How long can you freeze homemade ice cream?
Homemade ice cream is best eaten within 2 weeks.
What can I use instead of sour cream?
If you don’t have sour cream, you can use creme fraiche instead. You can also just omit the sour cream, but it adds a great flavor to this chocolate malt ice cream, and a nice creamy texture.
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No Churn Chocolate Malt Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsweetened Dutch-processed cocoa powder
- ⅓ cup malted milk powder
- ¼ cup full fat sour cream
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
- 1 box (5 oz) chocolate candy coated malted milk balls (Whoppers)
Instructions
- In a large bowl, whisk together the sweetened condensed milk, cocoa powder, malted milk powder, sour cream, vanilla extract and salt, until well combined. The mixture will be thick.
- In a separate bowl, whip the cream with an electric mixer until soft, fluffy peaks form. Add 1/3 of the whipped cream to the chocolate mixture, folding it in with a spatula to loosen up the chocolate mixture. Fold in the rest of the whipped cream until mostly combined.
- Place the malted milk balls in a freezer bag and use a rolling pin or something heavy to gently crush the candy into chunks. Add the crushed candy to the ice cream (reserving 1/4 cup to sprinkle on top), and fold it in.
- Spread the ice cream into a lidded, freezer safe container, and sprinkle with the rest of the crushed malted milk balls. Freeze for at least 8 hours, or overnight, until firm enough to scoop.
Awesome ice cream. It is incredibly smooth and creamy.