Chocolate Malt Ice Cream

chocolate ice cream
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 10 mins

Look for jars of malted milk powder next to the Ovaltine or ice cream cone section in your local supermarket.


2cups half-and-half
1cup sugar
3/4cup malted milk powder
1/4cup cocoa powder
2ounces unsweetened chocolate, finely chopped
2 eggs, whisked
1cup heavy or whipping cream
1tablespoon vanilla extract
1/4teaspoon salt


  1. Whisk half-and-half, sugar, malted milk powder, cocoa powder and chopped chocolate in a saucepan over medium heat until chocolate melts and mixture is smooth.
  2. Whisk half the cocoa mixture into eggs. Whisk this mixture back into remaining cocoa mixture.
  3. Reduce heat to very low. Whisk constantly until mixture thickens slightly and coats back of a spoon, about 2 minutes. Remove from heat and whisk in cream, vanilla and salt.
  4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 11.42
  • Calories 320
  • Fat 17g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 75mg
  • Sodium 125mg
  • Potassium 280mg
  • Carbohydrate 40g
  • Fiber 2g
  • Sugars 31g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 10%