This Chocolate Malted Crunch Ice Cream is so rich and chocolatey, with a hint of malt flavor, and lots of crunchy bits from the Whoppers candies.
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If you’ve made any of the other ice cream recipes on our site, like the delicious Chocolate Chocolate Chip Ice Cream, you probably know that I use my favorite custard ice cream base for nearly every recipe. However, the Salt & Straw cookbook introduced me to an even easier base recipe that I’ve used for this Chocolate Malted Crunch Ice Cream. Now I’m really on the fence about which is better.
This base has some expensive ingredients, like milk powder and xanthan gum, but you use them in small quantities, so you can actually make something like 10-15 batches of ice cream from one purchase, if you look at it that way. Plus this one has no eggs, and no complicated egg tempering process.
We do use an ice cream maker for this recipe, so be sure to put the barrel in the freezer a day ahead so it’s good and frozen by the time you want to use it.
What is Malted Ice Cream?
To get the malted flavor in this ice cream, we use malted milk powder.
Malted milk powder is made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder. The process of malting involves soaking the barley in water until it sprouts, then drying and grinding it. This malting process brings about enzymes that convert starches into sugars, giving malted milk its distinctive sweet flavor.
Equipment Needed
- Ice cream maker
- Spatula
- Sauce pan
- Bowl
- Freezer container
- Ice cream scoop
Ingredients You Need
This ice cream uses the Salt & Straw ice cream base, which has a few different ingredients in it than you might expect. I’ve found these to be a bit expensive, and often sold in much larger quantities than you need. Just think of all the other ice creams you can make with!
- Dry milk powder – There are many brands you can choose from. I prefer to buy it in a carton that can be easily resealed, because you won’t use it all.
- Xanthan gum – This is pretty easy to find at the grocery, though it can come in a pack that’s rather large. It’s also great for thickening gravies and soups!
- Light corn syrup – The corn syrup cuts down on the amount of granulated sugar you need. I don’t know the science behind the corn syrup, so I wouldn’t replace it with sugar (not knowing what the effect will be).
- Heavy cream – There is a debate out there about how much butterfat the best ice cream has. It can range anywhere from non-fat all the way up to 20%. Using heavy cream and whole milk results in the best texture and fat level.
- Whole milk – Always use whole milk – we’re not pretending this is a low-fat dessert.
- Sugar – Granulated sugar is fine in this recipe. If you’re going to replace it with a sugar substitute, I recommend using only allulose, because it doesn’t harden like erythritol and the others do. This makes a big difference.
- Cocoa powder – I use Ghirardelli 100% cocoa powder. It’s very rich and chocolatey.
- Malted milk powder – You can get this in a carton at the grocery store. It can be used for many other things – you’ll definitely have some left over.
- Whoppers candies – You can use any malted milk balls you like, I’m a fan of Whoppers.
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Chocolate Malted Crunch Ice Cream
Ingredients
For the ice cream base:
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (15 g) dry milk powder
- 1/4 teaspoon (0.75 g) xanthan gum
- 2 tablespoons (30 ml) light corn syrup
- 1 1/3 cups (315 ml) whole milk
- 1 1/3 cups (315 ml) heavy cream
For the malted chocolate:
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (59 ml) water
- 1/4 cup (22 g) cocoa powder
- 1/4 cup (31 g) malted milk powder
- 1 cup (208 g) Whoppers candies roughly chopped
Instructions
- Mix together the sugar, milk powder, and xanthan gum in a bowl.
- In a saucepan, combine the light corn syrup and milk. Whisk until fully combined. Pour in the sugar mixture. Whisk vigorously, until sugar is dissolved.
- Set the pot over medium heat and bring up just to a simmer, whisking occasionally. Remove from heat. Add the heavy cream and whisk to combine.
- Pour the mixture into a large airtight container. You’ll be adding the chocolate to this mixture in the next step.
- To make the chocolate sauce, combine sugar, water, cocoa powder, and malted milk powder in a saucepan over medium heat. Whisk and simmer on low heat until dissolved and smooth. Remove from heat and let cool.
- Once cooled, pour the chocolate syrup into ice cream base and mix it well, with a whisk or an immersion blender. Refrigerate the mixture overnight.
- Make sure your ice cream maker bowl is in the freezer!
- When ready to churn, pour the ice cream mixture into the ice cream maker and churn until the ice cream reaches soft serve stage.
- Pour the Whoppers candies into the ice cream maker and churn just until they are all incorporated, about 30 seconds. Turn off the machine.
- Quickly scoop out the ice cream into a freezer container. Freeze until firm, at least 4 hours.
Equipment Needed
Notes
- This recipe makes half a gallon.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.