If you are a fan of chocolate malt, then this delicious and easy recipe for chocolate malted crunch ice cream is sure to be a hit. This recipe is designed for a four-quart ice cream maker, so you may need to adjust accordingly to the size of maker you are using.
We enjoy this most straight out of the ice cream freezer at soft serve consistency. The malted milk balls are still crunchy and provide a great texture. After the ice-cream has ripened (hardened in the freezer) the malted milk balls tend to dissolve somewhat and lose some of their crunch, but it is still very delicious and worth every calorie. If you choose to ripen the ice-cream before serving, you may want to reserve some of malted milk pieces for sprinkling over the top.
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Chocolate Malted Crunch Ice Cream
1 1/2 cup sugar
1/3 - 1/2 cup unsweetened cocoa powder (according to taste)
3 cups whipping cream
1 1/2 cup milk
1 1/2 tsp. vanilla
1/2 tsp. salt
1 cup lightly crushed chocolate malted milk balls
In canister of a 4 quart ice cream freezer combine sugar and cocoa powder. Add the cream, milk, vanilla, and salt and whisk until well combined and the sugar is dissolved. Place lid on canister and freeze according to manufacturers directions. When finished, stir in the crushed malted milk balls.