Chocolate Malt Ice Cream


Spoiler alert: one spoonful of this chocolate malt ice cream is going to give you a serious case of nostalgia. And we’re thrilled to have Kristie Pryor from The Sweet and Simple Kitchen here today to take us on a trip down memory lane. We definitely believe you’re never too old to enjoy chocolate malt ice cream. Read on to get the recipe!


Spring is in the air, temperatures are rising, and the sun is shining. It’s ice cream season!

All my life I have had a very serious weakness for old fashioned chocolate malts. No matter what the circumstance, there has never been a time – and probably will never be a time – that I say no to a chocolate malt.

My love for chocolate malts definitely stems from my childhood days when my mom would take my brothers and I shopping with her to the mall. Not that it was particularly thrilling for all of us kids to tag along with her while she ran errands, but she always made a promise; and that promise, was that if we were good, she would take us to the special malt shop in the mall for a treat.

Needless to say, even though there were a million other things we kids would rather be doing, we would always be on our absolute best behavior while we spent the next hour and a half to two hours running around the mall with her. There was no way we were going to risk not sitting down with one of those chocolate malts.


A few months ago I set out on a mission – and that mission was to create a recipe for a homemade chocolate malt ice cream that would taste just like the chocolate malts from my childhood days.

The result was this recipe for Malted Milk Chocolate Ice Cream, and although I can’t honestly say whether it’s as good as the malt shop (I don’t know if anything ever will be) – I will say that it is pretty darn close, and that it is just plain irresistible all the same.



  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup Milo powder (or another malt powder such as Ovaltine)
  • 1/3 cup granulated sugar
  • 1 ½ tsp vanilla
  • ¼ tsp cinnamon
  • 6 egg yolks
  • 4 oz milk chocolate, finely chopped
  • Pinch of salt


  1. First, finely chop your milk chocolate and set it aside in a glass heatproof bowl.
  2. In a medium saucepan over medium-high heat, combine the cream, whole milk, milo powder, and the granulated sugar.
  3. Stir the mixture until it just starts to bubble around the edges and then remove from the heat and set aside for a minute.
  4. Next, in a medium heat proof glass bowl, whisk together the egg yolks and cinnamon.
  5. Pour 1/4 of the hot cream into the beaten egg mixture, whisking constantly to temper the eggs.
  6. Slowly add another 1/4 cup of the hot cream to the egg mixture, whisking constantly.
  7. Add the egg mixture into the remaining hot cream in your sauce pan and return to the stove top to cook over medium heat.
  8. Stir the egg and cream mixture with a heat proof spatula until it starts to thicken – this should take about 8-10 minutes. To test if your cream is thick enough, run your finger along the back of the spatula – if there is a trail left by your finger, the cream is ready to remove from the heat. Be careful not to leave it too long though, as you may end up with a grainy mixture and you want it to be as smooth and creamy as possible.
  9. Pour the now custard mixture through a fine mesh strainer into the heat proof bowl with your chopped milk chocolate.
  10. Allow to stand for one minute and then whisk until smooth and all of the milk chocolate has melted.
  11. Finally stir in your vanilla and then place in the refrigerator to chill over night or for at least 6 hours.
  12. Once your ice cream base has chilled, remove it from the fridge and place it into an ice cream maker and churn according to the manufacturers instructions. I have a KitchenAid ice cream maker attachment, and it took about 25 minutes for my ice cream to set up into the consistency of soft serve ice cream.
  13. Now you can either serve your ice cream up soft-serve style just like a chocolate malt – or you can pour the soft ice cream into a 8 x 4 inch metal pan and set it in the freezer for a couple of hours to firm up a bit before serving.

No matter how you serve it – it will be delicious and it will taste just like a chocolate malt. Enjoy!


  1. The salt isn’t mention in the instructions. I added it to the cream mixture on the stove. I also did an ice bath at the end to stop cooking.

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