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    Broken Oven Baking » Recipes » Ice Cream

    Chocolate Malted Crunch Ice Cream

    Published: May 26, 2022 · Modified: May 26, 2022 by Kayla Burton · This post may contain affiliate links · 3 Comments

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    Jump to Recipe

    Sometimes I wish I could go back in time and visit a classic drugstore soda fountain where the soda jerk would make me an egg cream or a chocolate malt. To satisfy this longing for nostalgia, I like to whip up this Chocolate Malted Crunch Ice Cream. It has a delicious creamy chocolate ice cream base with crushed bits of malt ball to drive home that chocolatey, nutty flavor. If I can't sit at a little ice cream counter, this Whoppers ice cream is the next best thing!

    Scoops of homemade chocolate malted crunch ice cream in a waffle cone.

    Why We Love This Recipe

    • It's made for chocolate lovers with chocolate in the ice cream base as well as the Whoppers throughout. It really is the best homemade ice cream flavor.
    • Even if you love chocolate but aren't a big fan of chocolate ice cream (like me), the malt addition makes this irresistible!
    • It uses a classic custard ice cream base so it's super creamy, and once you learn the technique you can use it to make other homemade ice cream flavors as well.
    • This delicious recipe an easy summer dessert to have on hand all season long.
    • It's just as nostalgic but so much better than chocolate Malt Cups from the gas station!

    Looking for more ice cream recipes?

    • Lavender Honey Ice Cream
    • Strawberry Cheesecake Ice Cream
    • Banana Cream Pie Ice Cream
    • Mint Oreo Ice Cream
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Recipes You'll Love
    • 📖 Recipe

    Ingredients

    Ingredients needed to make homemade chocolate malt ice cream with Whoppers.
    • Whole milk
    • Heavy whipping cream
    • Malted milk powder
    • Milk chocolate chips
    • Egg yolks
    • Granulated sugar
    • Vanilla extract
    • Salt
    • Chocolate-covered malted milk balls (like Whoppers)

    See recipe card below for quantities.

    Equipment

    This chocolate malt ice cream recipe does require an ice cream maker in addition to a few more standard tools. 

    • Ice cream machine (I have the Kitchenaid ice cream maker that attaches to my stand mixer)
    • Fine mesh sieve
    • 9-inch round cake pan
    • Medium saucepan

    Step by Step Instructions

    Before getting started on your malted milk ice cream base, be sure to freeze your ice cream maker per its instructions, and place a 9-inch round pan in the freezer.

    Whisking egg yolks and sugar in a bowl.

    STEP 1: Place chocolate chips in a small bowl and set aside. In a separate medium bowl, whisk the egg yolks and sugar until pale yellow and fluffy.

    Whisking milk, heavy cream, malt powder, vanilla extract and salt in a pot.

    STEP 2: In a medium pot, heat whole milk, heavy cream, malt powder, vanilla extract and salt over medium-low heat until hot but not boiling.

    Whisking ice cream mixture in a pot.

    STEP 3: Pour the hot cream mixture over the chocolate chips until just covered, and cover the bowl with a plate for 5 minutes to trap in the heat. In the meantime, temper the egg yolks by pouring ½ cup of the remaining cream mixture into the egg mixture, stirring constantly so the yolks don't cook. Then pour the egg yolk mixture back into the pot of cream, stirring constantly.

    Stirring a melted chocolate cream mixture in a bowl with a small rubber spatula.

    STEP 4: When the 5 minutes is up, stir the chocolate mixture with a small rubber spatula until smooth.

    Whisking chocolate malt ice cream mixture in a pot.

    STEP 5: Pour the chocolate into the pot of egg yolk and cream mixture and whisk to combine. Heat the pot on medium-low heat until slightly thickened and almost simmering with a few bubbles around the edges of the pot.

    Pouring the malt chocolate ice cream mixture into a bowl through a fine mesh sieve.

    STEP 6: Strain the malted chocolate ice cream base through a fine mesh sieve into a heat-proof bowl. Let it cool and then cover and refrigerate overnight.

    Churning chocolate malted ice cream in a Kitchenaid ice cream maker attachment.

    STEP 7: Set up your ice cream maker. Stir the cold ice cream base, then pour into the ice cream maker and churn chocolate ice cream according to to your model. Add ¾ of the crushed Whoppers for the chocolate malt crunch a few minutes before the ice cream is done churning.

    Chocolate malted crunch ice cream in a round 9-inch pan with crushed Whoppers on top.

    STEP 8: Spread ice cream into the frozen 9 inch round pan and sprinkle remaining crushed chocolate covered malt balls on top. Then, cover with plastic wrap and freeze overnight.

    Tips For Success

    TIP #1 - Tempering the egg yolks with a small amount of hot liquid helps ensure your egg yolks don't scramble, so be sure to pour slowly and stir constantly during this step!

    TIP #2 - Don't forget to strain the ice cream mixture. There may be a few small clumps of malted milk powder, chocolate, or egg yolks on the bottom so straining it ensures a smooth, creamy ice cream.

    TIP #3 - It's very important to make sure your ice cream maker and pan are frozen. This helps the churning process and makes sure your malted milk ball ice cream won't melt when you put it in the pan.

    Substitutions & Variations

    • You can easily substitute your favorite chocolate candies, cookies, or nuts in place of the Whoppers.
    • For a rocky road version, add mini marshmallows and chopped, toasted pecans.
    • This chocolate malt crunch ice cream recipe has a strong malted milk flavor, which I LOVE, but if you want it to be more subtle feel free to cut the measurement in half.
    • To make this ice cream more chocolatey and crunchy, add extra malted milk balls or chocolate chips!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Storage

    Store in the 9-inch pan covered with plastic wrap or aluminum foil in the freezer for up to 2 weeks or transfer ice cream to an airtight container and freeze for up to 2 months. Scoop and serve in a waffle cone or your favorite type of cone or dish!

    FAQ

    What is malted milk powder?

    Malted milk powder is an evaporated milk powder typically made with dried, ground barley which gives it a nutty, sweet flavor, characteristic of malted milk balls.

    Why does this recipe call for egg yolks?

    This ice cream recipe uses a custard base which gives the ice cream a rich, creamy flavor and texture.

    Can I make this without an ice cream machine?

    The ice cream machine helps the mixture freeze slowly and evenly, so it won't have a perfectly smooth and creamy texture without an ice cream maker.

    How much ice cream does this make?

    It should produce about 1 quart of ice cream.

    Top view of scoops of malted chocolate ice cream with Whoppers in a round pan.

    More Recipes You'll Love

    • Mini Brownie Bites
    • Classic Chocolate Chip Cookies
    • Samoa Brownies
    • Cowboy Cookie Cake

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Chocolate Malted Crunch Ice Cream

    Kayla Burton
    This homemade chocolate malt ice cream is creamy with the perfect crunch from chocolate-covered malted milk balls!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 50 mins
    Cook Time 20 mins
    Chill Time 16 hrs
    Total Time 17 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 401 kcal

    Equipment

    • Ice cream machine
    • Medium saucepan
    • Fine mesh sieve
    • 9 inch round cake pan
    • Whisk
    • Spatula
    • Heat-proof mixing bowls
    • Measuring cups and spoons

    Ingredients
     
     

    • 4½ ounces milk chocolate chips high quality
    • 3 large egg yolks
    • ½ cup granulated sugar
    • 1½ cups whole milk
    • 1½ cups heavy whipping cream
    • ¾ cup malted milk powder
    • ¾ teaspoon vanilla extract
    • tiny pinch salt
    • 1 cup chocolate-covered malted milk balls like Whoppers, crushed

    Instructions
     

    Day 1

    • Freeze a 9-inch round pan and your ice cream maker according to its instructions.
    • Place the chocolate chips in a small bowl and set aside. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
    • In a medium saucepan, heat the milk, cream, malted milk, vanilla extract and salt over medium-low heat until it's just about simmering, not boiling.
    • Pour the hot mixture over the chocolate chips just until they're completely covered, then place a plate on top of the bowl to trap the heat for 5 minutes.
      In the meantime, while stirring constantly, pour about ½ cup of the hot mixture into the yolks. Then carefully pour the yolk mixture into the pot of remaining cream, again while constantly stirring.
      Return to the bowl of chocolate and stir the mixture with a small rubber spatula until it's smooth. While stirring, pour the chocolate mixture into the pot.
    • Continue whisking everything in the pot over medium-low heat until it's thickened very slightly and gently simmering.
    • Strain the ice cream mixture through a fine mesh sieve into a medium heat-proof bowl and let cool to room temperature, whisking occasionally. Cover and refrigerate overnight.

    Day 2

    • Set up your ice cream machine and whisk the cold ice cream mixture. Pour the mixture into the machine and churn according to its instructions.
      When the mixture is thick like soft ice cream (time will vary depending on the ice cream machine but it takes me about 30 minutes in my Kitchenaid ice cream attachment), add about ¾ of the crushed malted milk balls and continue churning for 3-5 minutes.
    • Spread the ice cream into the cold round pan, sprinkle with the remaining malt balls, cover and freeze overnight.

    Notes

    Storage: Store in the pan covered with plastic wrap or aluminum foil in the freezer for up to 2 weeks or in an airtight container for up to 2 months.
    Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed. This recipe makes about 1 quart of ice cream and each serving is assumed to be around ½ cup.

    Nutrition

    Calories: 401kcalCarbohydrates: 37gProtein: 5gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 96mgPotassium: 208mgFiber: 1gSugar: 34gVitamin A: 848IUVitamin C: 1mgCalcium: 129mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Easy Lemon Curd Thumbprint Cookies
    Soft M&M Sugar Cookies »

    Reader Interactions

    Comments

    1. Claire says

      June 14, 2022 at 10:35 am

      5 stars
      First time making ice cream and it was much easier and more rewarding than anticipated. I love malts but never thought about putting malt powder in ice cream. Genius!

      Reply
    2. Autumn says

      June 07, 2022 at 9:36 pm

      5 stars
      I just made this today and it is fantastic!! Thank you!

      Reply
      • Kayla says

        June 09, 2022 at 4:45 pm

        This makes me so happy!! Thanks for trying it!

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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