Chocolate Malted Crunch Ice Cream: Classic Creamy Dessert Guide

Sometimes I long for the charm of an old drugstore soda fountain, where a soda jerk would make an egg cream or a chocolate malt. To recreate that nostalgia at home, try this Chocolate Malted Crunch Ice Cream. It features a silky chocolate custard base brightened with malted milk powder and studded with crunchy chocolate-covered malted milk balls for a perfect chocolatey, nutty bite. If you can’t sit at a counter, this Whoppers-style ice cream is the next best thing.

Why We Love This Recipe

• Chocolate-forward: cocoa and milk chocolate chips are built into the custard, with chocolate-covered malt balls folded through for extra indulgence.
• The malted note balances the chocolate, adding a toasty, nostalgic flavor that keeps every bite interesting.
• Made with a classic custard base of egg yolks and cream, the texture is rich and ultra-creamy—once you master the method you can adapt it for other flavors.
• Great for summer: churn, freeze, and enjoy a homemade frozen treat any time during the season.
• Nostalgic and better-than-store-bought—exactly what you’d want when craving a malted milk ice cream.

Looking for more ice cream recipes?

• Lavender Honey Ice Cream
• Strawberry Cheesecake Ice Cream
• Banana Cream Pie Ice Cream
• Mint Oreo Ice Cream

Ingredients

• Whole milk
• Heavy whipping cream
• Malted milk powder
• Milk chocolate chips
• Egg yolks
• Granulated sugar
• Vanilla extract
• Salt
• Chocolate-covered malted milk balls (crushed, e.g., Whoppers)

See the recipe card below for exact quantities.

Substitutions & Variations

• Swap in your favorite chocolate candies, chopped cookies, or toasted nuts in place of malted milk balls.
• For a rocky road take, fold in mini marshmallows and toasted pecans.
• If you prefer a milder malt flavor, reduce the malted milk powder by half.
• Boost the crunch or chocolate intensity by adding extra malted milk balls or chocolate chips.

If you try other swaps, please share how they turned out in the comments.

Equipment

You will need an ice cream maker plus some common kitchen tools.

• Ice cream machine (bowl-style or attachment)
• Fine mesh sieve
• 9-inch round cake pan (for freezing)
• Medium saucepan
• Whisk and rubber spatula
• Heat-proof mixing bowls

Step by Step Instructions

Prepare ahead: freeze your ice cream maker per the manufacturer’s directions and chill a 9-inch round pan in the freezer.

Step 1: Place the chocolate chips in a small heat-proof bowl. In a medium bowl, whisk egg yolks and sugar until pale and slightly fluffy.

Step 2: In a medium saucepan, warm the whole milk, heavy cream, malted milk powder, vanilla, and a pinch of salt over medium-low heat until hot and nearly simmering—do not boil.

Step 3: Pour enough hot cream mixture over the chocolate chips to cover them, then cover the bowl and let sit 5 minutes to melt the chocolate. While that rests, temper the egg yolks by slowly adding about ½ cup of the hot cream to the yolks while stirring constantly. Then return the tempered yolks to the pot, stirring steadily.

Step 4: Stir the chocolate until smooth, then pour it into the pot with the cream and yolk mixture, whisking to combine.

Step 5: Heat the mixture over medium-low until it thickens slightly and shows gentle bubbles around the edge—do not let it boil. The mixture should coat the back of a spoon.

Step 6: Strain the custard through a fine mesh sieve into a heat-proof bowl to remove any lumps. Cool to room temperature, then cover and refrigerate overnight to fully chill and develop flavor.

Step 7: Set up your ice cream maker, stir the cold custard, and pour it into the machine. Churn according to your model’s instructions. When the ice cream reaches a soft-serve consistency, add about 3/4 of the crushed malted milk balls and churn a few minutes more to distribute them.

Step 8: Spoon the churned ice cream into the frozen 9-inch pan, sprinkle the remaining crushed malt balls on top, cover, and freeze overnight until firm.

Expert Tips

Tip #1: When tempering egg yolks, add hot liquid slowly while stirring constantly to prevent scrambling.

Tip #2: Strain the custard—this removes tiny bits of cooked egg, malt clumps, or chocolate and ensures a silky texture.

Tip #3: Make sure your ice cream maker and pan are fully frozen before churning and setting the ice cream; this speeds freezing and improves texture.

Recipe FAQs

Storage

Store the pan of ice cream covered with plastic wrap or foil in the freezer for up to 2 weeks. For longer storage, transfer to an airtight container and freeze up to 2 months. Serve scoops in waffle cones or your favorite dish.

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Chocolate Malted Crunch Ice Cream

Kayla Burton

Equipment

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

Ingredients

• 4½ ounces milk chocolate chips (high quality)
• 3 large egg yolks
• ½ cup (100 g) granulated sugar
• 1½ cups whole milk (approx. 355 ml)
• 1½ cups heavy whipping cream (approx. 355 ml)
• ¾ cup (84 g) malted milk powder
• ¾ teaspoon vanilla extract
• tiny pinch salt
• 1 cup chocolate-covered malted milk balls, crushed (like Whoppers)

Instructions

Day 1

• Freeze a 9-inch pan and your ice cream maker according to the manufacturer’s instructions.
• Place chocolate chips in a small bowl. Whisk egg yolks and sugar in a medium bowl until light and pale.
• Heat milk, cream, malted milk powder, vanilla, and salt in a saucepan over medium-low until hot and just shy of simmering.
• Pour enough hot cream over the chocolate to cover it, cover the bowl, and let sit 5 minutes. Temper the yolks by whisking in about ½ cup hot cream slowly, then return the yolk mixture to the pot while stirring. Stir the chocolate until smooth and combine with the pot mixture.
• Continue cooking over medium-low until the custard thickens slightly and coats the back of a spoon. Strain through a fine mesh sieve into a heat-proof bowl, cool to room temperature, cover, and refrigerate overnight.

Day 2

• Set up your ice cream machine and whisk the chilled custard. Pour into the machine and churn per the manufacturer’s directions.
• When the ice cream reaches soft-serve consistency, add about ¾ of the crushed malted milk balls and churn a few minutes to combine.
• Transfer the ice cream to the frozen 9-inch pan, sprinkle remaining crushed malt balls on top, cover, and freeze overnight until firm.

Notes