No Churn Chocolate Malt Ice Cream
This easy no churn chocolate malt ice cream is made with rich dark cocoa powder, malted milk powder and crunchy malted milk balls.
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.
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