Picture the classic diner treat transformed into a luxurious homemade dessert: Chocolate Malt Ice Cream recipe that captures all the nostalgic charm of vintage soda fountain flavors. This recipe brings together the rich depth of chocolate and the distinctive tang of malted milk, creating a frozen delight that’s both sophisticated and comfortingly familiar.
Table of Contents
Why This Recipe Works
The magic of this chocolate malt ice cream lies in its perfect balance of ingredients. According to Science of Cooking’s dairy research, the combination of heavy cream, whole milk, and egg yolks creates an ultra-smooth, creamy base that serves as the ideal canvas for malted milk powder’s distinctive flavor.
What Makes This Recipe Unique
- No ice cream machine required
- Rich, authentic malt flavor
- Restaurant-quality texture
- Quick preparation
- Customizable intensity
Recipe Card
Key Details
- Prep Time: 20 minutes
- Freeze Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 6-8
- Yield: 1½ quarts
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | two cups | Cold |
| Whole milk | one cup | Room temperature |
| Egg yolks | Four large | at Room temperature |
| Granulated sugar | Measure ¾ cup | |
| Dutch-process cocoa powder | half a cup | Unsweetened |
| Malted milk powder | half a cup | Carnation or Ovaltine |
| Vanilla extract | one teaspoon | Pure vanilla |
| Salt | Measure ¼ teaspoon | Fine sea salt |
| Dark chocolate | 4 oz | Chopped, optional |
Instructions
- Prepare Base
- Beat the egg yolks and sugar together until the mixture turns light and fluffy.
- Combine the cocoa powder and malted milk powder by sifting them into a bowl.
- Combine milk, cream, powders in saucepan
- Heat until steaming (not boiling)
- Temper Eggs
- Gradually add the hot milk mixture to the egg yolks, stirring continuously to prevent curdling.
- Whisk constantly to prevent scrambling
- Return mixture to saucepan
- Cook until mixture coats back of spoon
- Finish and Chill
- Remove from heat
- Stir in vanilla and salt
- Strain through fine-mesh sieve
- Chill completely in refrigerator (2-3 hours)
- Freeze
- Pour into freezer-safe container
- Freeze 6 hours
- Mix the ice cream base every 2 hours to disrupt the formation of large ice crystals.
- Optional: Fold in chopped chocolate
Serious Eats’ ice cream research confirms that periodic stirring prevents ice crystallization.
Expert Tips & Variations
Insider Techniques
- Temperature Control
- Use instant-read thermometer
- Target 170-175°F during tempering
- Cool mixture completely before freezing
- Texture Enhancement
- Add 2 tablespoons vodka to prevent excessive freezing
- Use corn syrup for extra smoothness
Flavor Variations
- Malted Chocolate Chip: Add chocolate chips
- For an espresso flavor, stir in 2 tablespoons of instant espresso powder.
- Nutty Malt: Incorporate toasted nuts
Troubleshooting
Problem: Icy Texture
Solutions:
- Stir more frequently during freezing
- Ensure base is completely chilled
- Add small amount of alcohol
- Use fresh ingredients
Problem: Not Sweet Enough
Solutions:
- Increase sugar by 2 tablespoons
- Add chocolate syrup
- Use sweetened malted milk powder
Storage Tips
- Freezer: Up to 2 weeks
- Best consumed within 1 week
- Cover surface with plastic wrap
- Store in airtight container
Frequently Asked Questions about this Easy Chocolate Malt Ice Cream recipe
Is it possible to make this without an ice cream maker?
Absolutely! This no-churn method works perfectly.
Is malted milk powder necessary?
It provides unique flavor, but you can substitute with extra cocoa powder.
How can I make it more rich?
To achieve a creamy texture, use cream with a higher fat percentage and include an additional egg yolk.
Can I use a different type of milk?
Yes, but whole milk is recommended for the creamiest texture. You can use dairy alternatives, but the texture may vary.
Relish your homemade chocolate malt ice cream—a delightful treat that combines nostalgia with gourmet flair!