Chocolate malt ice cream brings back all the fun of a classic chocolate malt in ice cream form. Rich chocolate and nostalgic malted milk flavor come together in a creamy homemade ice cream that tastes like a trip to the ice cream shop. No eggs are needed, so it is easy to mix up and churn whenever a chocolate malt craving hits.
Malt is such an interesting flavor. It is one of those flavors that is hard to describe, yet you know exactly what it is the second you taste it. There is something nostalgic about that sweet, slightly toasted flavor that brings to mind old fashioned malt shops and chocolate malt shakes. And, of course, malt and chocolate are a great pairing, which makes them especially good together in a creamy scoop of homemade ice cream.
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Ingredients
- Heavy whipping cream
- Whole milk
- White sugar
- Malted milk powder
- Cocoa powder
- Salt
See recipe card for quantities.
Instructions
Use this section for process shots, alternating between the step and image showing the step.
Step 1: Add all ingredients to a mixing bowl and mix on medium speed for 2 to 3 minutes, until all the sugar and malted milk powder have dissolved and there are no large chunks of cocoa powder. Make sure the freezer bowl has been in the freezer for at least 24 hours.
Step 2: Pour the mixture into a frozen freezer bowl and churn according to the manufacturer's instructions, usually about 20 to 25 minutes. Serve immediately for soft serve ice cream or transfer to a shallow freezer-safe container.
Substitutions and Variations
- Gluten free - malted milk powder contains gluten as the malt is made from an extract of barley and wheat. As of 2026, I am not aware of any gluten free substitutes.
- Heavy cream - if you are trying to reduce the fat, you can use half and half instead, but it will change the texture and be less creamy.
- Whole milk - if you are trying to reduce the fat, you can use 2% milk, but it will change the texture and be less creamy.
- Sugar - you can reduce or increase the sugar by ¼ cup, but sugar is needed to make a good ice cream. Besides the sweetness, it helps provide a creamier texture and lowers the freezing point of ice cream, making it softer and easier to scoop.
- Malted milk powder - there really isn't a good substitute for malted milk powder as it's a unique ingredient. You can leave it out and still make a good chocolate ice cream.
- Cocoa powder - you can leave cocoa powder out if you don't want a chocolate malt ice cream. If you would like just plain vanilla malt, you could add 1 tablespoon of vanilla bean paste.
Equipment
An electric ice cream maker is needed for this recipe. The recipe amounts are intended for a 2 quart capacity ice cream maker. A stand or hand mixer is helpful.
Storage
Store in an airtight container in the freezer for up to 4 weeks.
Next Level Tips
- Don't forget to freeze the freezer bowl for at least 24 hours. My freezer bowl has a permanent home in my freezer so that I'm always ready to make homemade ice cream!
- My current ice cream maker is the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker. You can use another brand, but I am happy with this machine.
- The ingredient amounts are intended for a 2 quart capacity ice cream maker. If you want to make a half batch or your ice cream maker is smaller, you can cut the recipe in half by using 1 ½ cups heavy whipping cream, ¾ cup whole milk, ¼ cup plus 2 tablespoons white sugar, ¼ cup malted milk powder, 1 ½ tablespoons of cocoa powder and a pinch of salt.
- For toppings, you could add sprinkles, chocolate sauce or even homemade caramel sauce. Truly, I put caramel sauce on everything! You could top with homemade caramel sauce and toasted coconut for a Samoas inspired cone. See my samoas cupcakes recipe for instructions on how to toast coconut.
- If you need a plain vanilla ice cream, try my no egg vanilla bean ice cream recipe!
HOW TO COAT THE CONE IN SPRINKLES
Sprinkle-coated cones are easy to make with just melting chocolate wafers (or even chocolate chips) and sprinkles. Melt the wafers according to the package instructions, which usually means microwaving them in 15 to 30 second increments for a total of 60 to 90 seconds, stirring between each round. Use a knife to spread a thin layer around the edge. (Use a thin layer of chocolate so it does not drip down the cone.) Immediately shake the sprinkles over the chocolate. Place the cone upside down and allow the chocolate to harden for about 15 minutes.
FAQ
No, eggs are not a necessary ingredient for ice cream. Eggs do add fat and act as emulsifiers, but they are not required for a good ice cream. In fact, I actually prefer egg-free ice cream. It's also a lot easier to make, since you don't have to make a custard base.
Yes! You can eat it as soon as it's done churning. It will have a soft serve consistency. The ice cream will firm up more in the freezer, so allow it time to freeze if you prefer a firmer texture. Freezing for 5 to 6 hours will result in a firmer consistency, while freezing overnight will result in the firmest consistency.
Your ice cream may be more firm depending on the temperature of your freezer and how long it's been in there. If your ice cream is difficult to scoop, allow it to sit on the counter for a few minutes before scooping. You can also run your ice cream scoop under hot water to make scooping easier.
Malted milk powder is typically made with extract of barley and wheat along with milk, salt and baking soda. It has a nutty, earthy, umami flavor with hints of butterscotch that's a bit hard to describe. But it is quite distinct, which is what makes it so nostalgic for so many people. Here's an article from Serious Eats if you want to read more about what is malted milk powder.
Pairing
These are my favorite dishes to serve with chocolate malt ice cream:
Chocolate Malt Ice Cream
Equipment
- 1 Ice cream maker
- 1 Hand or stand mixer
Ingredients
- 3 cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ cup white sugar
- ½ cup malted milk powder
- 3 tablespoons cocoa powder
- pinch of salt
Instructions
- Make sure to freeze the freezer bowl of the ice cream maker for a minimum of 24 hours.
- Add all the ingredients to a mixing bowl and mix on medium speed for 2 minutes or until the sugar and malted milk powder have dissolved and no large chunks of cocoa powder remain.
- Pour the mixture into the freezer bowl of the ice cream maker and churn according to the manufacturer's instructions, about 20 to 25 minutes.
- Serve immediately for soft serve ice cream, or transfer to a freezer safe container and freeze for at least 2 hours. Freezing for 5 to 6 hours will result in an even firmer consistency, while freezing overnight will result in the firmest consistency.
- Enjoy!
Notes
- 1 ½ cups heavy whipping cream
- ¾ cup whole milk
- ¼ cup plus 2 tablespoons white sugar
- ¼ cup malted milk powder
- 1 ½ tablespoons cocoa powder
- pinch of salt
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