Homemade Chocolate Malted Crunch Ice Cream: A Nostalgic Whoppers Delight
Step back in time to the classic soda fountains of yesteryear, where the simple pleasure of a perfectly crafted egg cream or a rich chocolate malt brought smiles to faces. While those charming drugstores might be a fond memory, the delightful flavors they offered don’t have to be. We’ve recreated that beloved nostalgia with our irresistible Homemade Chocolate Malted Crunch Ice Cream. This isn’t just any ice cream; it’s a creamy, dreamy chocolate base generously studded with crunchy bits of chocolate-covered malt balls, delivering an explosion of chocolatey, nutty, and distinctly malty flavor in every scoop. If you long for the days of a friendly soda jerk and the unique taste of a true malt, this Whoppers ice cream recipe is the ultimate homemade indulgence.
Why You’ll Adore This Homemade Chocolate Malt Ice Cream
This isn’t just a recipe; it’s an experience, a journey back to simpler times with every spoonful. Here’s why our chocolate malted crunch ice cream will become your new favorite:
- A Chocolate Lover’s Dream, Amplified: This recipe is a true celebration of chocolate, featuring it not only in the incredibly rich and creamy ice cream base but also in the generous chunks of Whoppers malted milk balls dispersed throughout. It delivers a multi-layered chocolate experience that will satisfy even the most ardent chocolate enthusiasts, truly standing out as the best homemade ice cream flavor for those who crave deep, complex chocolate notes.
- The Irresistible Allure of Malt: Even if you usually find plain chocolate ice cream a bit too intense (like me!), the distinctive addition of malted milk powder transforms this dessert. The nutty, toasted, and slightly savory notes of malt perfectly balance the sweetness of the chocolate, creating a flavor profile that is utterly unique and completely irresistible. It adds a depth that makes this malted milk ice cream truly special.
- Luxurious Custard Base for Supreme Creaminess: We use a classic custard ice cream base for this recipe, which is the secret to its unparalleled creaminess and smooth texture. The egg yolks enrich the mixture, preventing the formation of ice crystals and resulting in a scoopable, velvety dessert. Once you master this fundamental technique, you’ll unlock the ability to create an endless array of other delectable homemade ice cream flavors.
- Your Go-To Easy Summer Dessert: This delicious recipe is surprisingly straightforward to prepare, making it an ideal frozen treat to have on hand throughout the warmer months. Imagine cooling down on a hot afternoon with a scoop of this rich, crunchy, and refreshing ice cream. It’s the perfect sweet escape.
- Far Superior to Store-Bought Nostalgia: While gas station chocolate malt cups might offer a fleeting moment of nostalgia, this homemade version elevates the experience entirely. The quality of ingredients, the richness of the custard, and the fresh crunch of the malt balls make this a gourmet delight that far surpasses any pre-packaged alternative. It truly is the best Whoppers ice cream recipe you’ll find.
Looking for more delightful homemade ice cream recipes?
- Lavender Honey Ice Cream
- Strawberry Cheesecake Ice Cream
- Banana Cream Pie Ice Cream
- Mint Oreo Ice Cream
[feast_advanced_jump_to]
Essential Ingredients for Your Malted Crunch Masterpiece
Crafting this incredible chocolate malt ice cream begins with a selection of high-quality ingredients, each playing a crucial role in achieving that perfect creamy texture and distinctive flavor. Here’s a closer look at what you’ll need:
- Whole milk: Provides the foundational liquid and richness for our creamy base.
- Heavy whipping cream: Essential for that luxurious, melt-in-your-mouth texture that defines premium ice cream. The high fat content contributes significantly to creaminess and mouthfeel.
- Malted milk powder: The star ingredient that gives this ice cream its signature nutty, slightly caramel-like, and distinctively “malty” flavor. Don’t skip this for authentic taste!
- Milk chocolate chips: We use high-quality milk chocolate for a smooth, sweet chocolate flavor that blends perfectly with the malt. Dark chocolate can also be used for a bolder taste.
- Egg yolks: These are crucial for creating a rich, smooth, and stable custard base, preventing ice crystal formation and adding a beautiful golden hue.
- Granulated sugar: Sweetens the ice cream to perfection, balancing the bitterness of chocolate and enhancing other flavors.
- Vanilla extract: A touch of pure vanilla enhances all the other flavors, adding warmth and depth.
- Salt: A tiny pinch of salt is a flavor enhancer, bringing out the sweetness of the chocolate and the nuances of the malt.
- Chocolate-covered malted milk balls (like Whoppers): These add the “crunch” to our “malted crunch” ice cream. Crushed, they provide wonderful texture and an extra burst of malted chocolate flavor.
See recipe card below for precise quantities of each ingredient.
Creative Twists & Delicious Variations
While this chocolate malted crunch ice cream recipe is a classic for a reason, it’s also incredibly versatile! Feel free to customize it to your heart’s content with these delicious ideas:
- Candy, Cookie, or Nut Swaps: The crushed Whoppers are fantastic, but you can easily substitute them with your favorite chocolate candies, cookies, or nuts. Try crushed Oreos for a chocolate malt Oreo ice cream, chopped Snickers, M&Ms, or even toasted pecans or almonds for a different kind of crunch.
- Rocky Road Revival: For a delightful twist reminiscent of rocky road, simply add mini marshmallows and chopped, toasted pecans along with the malt balls. The combination of chewy, crunchy, and creamy is truly divine.
- Adjusting Malt Intensity: This recipe delivers a strong, authentic malted milk flavor, which I absolutely adore! However, if you prefer a more subtle hint of malt, feel free to cut the malted milk powder measurement in half. Taste as you go to find your perfect balance.
- Extra Chocolate & Crunch: If you’re a maximalist when it comes to flavor and texture, don’t hold back! To make this creamy chocolate malt ice cream even more chocolatey and crunchy, simply add an extra ½ cup of malted milk balls or a handful of chocolate chips during the churning process. You could also drizzle in some chocolate fudge ripple for an even richer experience.
This recipe has not been extensively tested with other substitutions or variations. If you try replacing or adding any ingredients, we’d love to hear how it turned out in the comments below! Your culinary adventures inspire us all.
Essential Equipment for Homemade Ice Cream Success
Making this incredible chocolate malt ice cream at home requires a few specialized tools in addition to your standard kitchen gear. Having the right equipment will ensure a smooth, creamy, and delightful result every time:
- Ice cream machine: This is the most crucial piece of equipment. An ice cream maker is essential for churning the base, which incorporates air and prevents large ice crystals from forming, resulting in that wonderfully smooth texture. I personally use the Kitchenaid ice cream maker attachment, which conveniently connects to my stand mixer, saving counter space.
- Fine mesh sieve: You’ll use this to strain the custard base, ensuring a perfectly smooth texture free of any small clumps of egg yolk or undissolved malt powder.
- 9-inch round cake pan: This pan, pre-chilled in the freezer, provides an excellent surface for rapidly freezing your churned ice cream to a firm consistency. Any shallow, freezer-safe container will work, but a cake pan helps achieve an even freeze.
- Medium saucepan: For gently heating your milk and cream mixture to create the custard base.
- Mixing Bowls: Several heat-proof mixing bowls will be needed for whisking ingredients and cooling the base.
- Whisk & Rubber Spatula: Essential for combining ingredients, tempering egg yolks, and stirring your mixture.
- Measuring Cups and Spoons: For accurate measurement of all ingredients.
Mastering the Art of Chocolate Malted Crunch Ice Cream: A Step-by-Step Guide
Creating this rich and creamy malted milk ice cream is a rewarding process. Follow these detailed steps to ensure a perfect batch:
Before you begin preparing your malted milk ice cream base, it’s crucial to prepare your equipment. Make sure to freeze your ice cream maker bowl according to the manufacturer’s instructions (this usually takes at least 12-24 hours). Additionally, place a 9-inch round pan or another shallow freezer-safe container into your freezer.
STEP 1: Prepare Your Core Ingredients. Begin by placing your milk chocolate chips in a small, heat-proof bowl and setting it aside. In a separate medium bowl, whisk together the egg yolks and granulated sugar. Continue whisking vigorously until the mixture becomes a pale yellow color and appears light and fluffy. This aeration is important for the final texture.
STEP 2: Gently Heat the Dairy & Malt Mixture. In a medium saucepan, combine the whole milk, heavy cream, malted milk powder, vanilla extract, and a tiny pinch of salt. Heat this mixture over medium-low heat. Stir frequently to ensure the malt powder dissolves and the mixture heats evenly. You want it to be hot to the touch, with small bubbles just beginning to form around the edges of the pot, but do not let it come to a full boil.
STEP 3: Melt Chocolate & Temper Egg Yolks. Carefully pour a portion of the hot cream mixture over the chocolate chips in the small bowl, ensuring they are just covered. Place a plate on top of the bowl to trap the heat and let it sit for 5 minutes. This allows the chocolate to melt without scorching. While the chocolate is melting, temper your egg yolks: slowly pour about ½ cup of the *remaining* hot cream mixture into the whisked egg yolk and sugar mixture, whisking constantly to gradually bring up the temperature of the yolks without cooking them. Then, pour this tempered egg yolk mixture back into the pot with the remaining hot cream, continuing to stir constantly. This prevents the yolks from scrambling and ensures a smooth custard.
STEP 4: Stir Chocolate Until Smooth. After the 5 minutes have passed for the chocolate chips, remove the plate and stir the chocolate mixture with a small rubber spatula until it is completely smooth and glossy. Ensure all chocolate is melted and fully incorporated into the small amount of cream. If there are any stubborn lumps, continue stirring gently until smooth.
STEP 5: Combine & Thicken the Malted Chocolate Base. Pour the melted chocolate mixture into the pot containing the egg yolk and cream mixture. Whisk everything together thoroughly until well combined. Return the pot to medium-low heat and continue whisking gently. Heat until the mixture slightly thickens (it should coat the back of a spoon) and you see a few small bubbles gently simmering around the edges of the pot. Do not bring it to a rolling boil, as this can curdle the eggs.
STEP 6: Strain & Chill the Base. Once thickened, immediately remove the pot from the heat. Strain the entire malted chocolate ice cream base through a fine mesh sieve into a clean, heat-proof bowl. This step is crucial for removing any small cooked egg bits or undissolved malt powder, ensuring an incredibly smooth final product. Let the mixture cool down to room temperature, whisking occasionally to prevent a skin from forming. Once cooled, cover the bowl tightly with plastic wrap (pressing it directly onto the surface of the custard helps prevent a skin) and refrigerate overnight, or for at least 8 hours. Chilling thoroughly is vital for proper churning.
STEP 7: Churn the Ice Cream. The next day, set up your ice cream maker according to its specific instructions. Give the cold ice cream base a final whisk to ensure it’s fully combined and smooth. Pour the mixture into your ice cream machine and begin churning. The churning time will vary based on your model, but typically takes 20-30 minutes, resulting in a consistency similar to soft-serve ice cream. A few minutes before the churning is complete (when the ice cream is already thick), add about ¾ of the crushed Whoppers or other malt balls. Continue churning for another 3-5 minutes to incorporate the crunchy bits evenly throughout the chocolate malt crunch ice cream.
STEP 8: Freeze for Final Firmness. Once churned, immediately transfer the soft ice cream into your pre-frozen 9-inch round pan. Spread it evenly, then sprinkle the remaining crushed chocolate-covered malt balls over the top for an extra layer of crunch and visual appeal. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to minimize air exposure and prevent freezer burn. Freeze overnight, or for at least 6-8 hours, until the ice cream is firm enough to scoop. Patience here will be rewarded with perfectly textured malted milk ball ice cream.
Pro Tips for Your Best Chocolate Malted Crunch Ice Cream
Achieving perfectly creamy and crunchy homemade chocolate malt ice cream is all about technique. Here are some expert tips to guide you:
Tip #1 – Tempering is Key, Not Optional: When incorporating hot liquid into egg yolks, tempering is absolutely essential to prevent the yolks from scrambling and creating an unappealing texture. Always pour the hot cream mixture into the egg yolks slowly, in a thin stream, while whisking constantly and vigorously. This gradual heating ensures the yolks are gently warmed and ready to integrate smoothly into the custard base.
Tip #2 – The Importance of Straining: Don’t ever skip the straining step for your ice cream mixture! Even with careful tempering, there might be a few minuscule clumps of malted milk powder, undissolved chocolate, or tiny bits of cooked egg yolk that could compromise the smooth texture of your ice cream. Straining through a fine mesh sieve guarantees a velvety, luxurious base.
Tip #3 – Freeze Everything for Success: It’s incredibly important to ensure both your ice cream maker’s churning bowl and your final storage pan are thoroughly frozen before you begin. A properly frozen churning bowl ensures efficient churning and prevents your ice cream from melting too quickly. A frozen storage pan helps the churned, soft ice cream harden rapidly and evenly, preventing the formation of large, undesirable ice crystals when you transfer your delicious malted milk ball ice cream into it.
Tip #4 – Quality Ingredients Make a Difference: While any chocolate chips will work, using high-quality milk chocolate chips will significantly elevate the flavor of your ice cream base. Similarly, fresh heavy cream and whole milk will yield a richer, creamier result. Good ingredients shine through!
Tip #5 – Don’t Overfill Your Machine: Always check your ice cream maker’s capacity and avoid overfilling. The mixture expands as it churns and incorporates air. Overfilling can lead to inefficient churning and potentially damage your machine.
Frequently Asked Questions About Malted Ice Cream
Malted milk powder is a unique ingredient typically made from dried, ground barley malt, wheat flour, and evaporated milk powder. It’s renowned for its distinct nutty, slightly sweet, and toasted flavor profile – the very essence of classic malted milk balls and beverages. It’s what gives our chocolate malted crunch ice cream its signature taste.
This homemade ice cream recipe utilizes a rich custard base, and egg yolks are a key component. The yolks act as a natural emulsifier, binding the fats and liquids together, which results in an incredibly rich, smooth, and creamy texture. They are essential for preventing ice crystals and delivering that luxurious, melt-in-your-mouth quality characteristic of premium ice cream.
While it’s technically possible to make ice cream without a machine (often called “no-churn” ice cream), the results will not have the same perfectly smooth and creamy texture. An ice cream machine constantly churns the mixture as it freezes, incorporating air and breaking up ice crystals. Without it, the ice cream tends to be denser and may develop a more icy texture. For the best creamy chocolate malt ice cream experience, an ice cream maker is highly recommended.
This recipe is designed to produce approximately 1 quart (about 4 cups) of delicious chocolate malted crunch ice cream. This typically yields 8 generous ½-cup servings, perfect for sharing or enjoying over several days!
The easiest way to crush malted milk balls (like Whoppers) is to place them in a sturdy freezer-safe plastic bag, seal it, and then gently crush them with a rolling pin or the bottom of a heavy pan. You want a mix of fine crumbs and small chunks for varied texture in your Whoppers ice cream.
Storage & Serving Suggestions for Lasting Enjoyment
Once your homemade chocolate malted crunch ice cream is perfectly frozen, proper storage is key to maintaining its creamy texture and delicious flavor. For optimal freshness, store it in the 9-inch pan (or your chosen freezer-safe container) tightly covered with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent freezer burn and ice crystal formation. This method will keep it fresh for up to 2 weeks. For longer storage, transfer the ice cream to an airtight container and freeze for up to 2 months.
When ready to serve, allow the ice cream to soften at room temperature for 5-10 minutes for easier scooping. Enjoy it in a classic waffle cone, a crisp sugar cone, or in your favorite dessert dish. For an extra treat, top it with a drizzle of chocolate fudge, whipped cream, or a few extra crushed malt balls. It’s the perfect ending to any meal or a delightful treat on its own!
More Irresistible Recipes You’ll Love
-
Mini Brownie Bites
-
Classic Chocolate Chip Cookies
-
Samoa Brownies
-
Cowboy Cookie Cake
-
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
Pin Recipe
50 minutes
20 minutes
16 hours
17 hours
10 minutes
Dessert
American
8
servings
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
Kayla’s Top Tip
Weigh dry ingredients in grams (g) with a food scale for best results!
Toggle on to prevent your screen from going dark
Ingredients
-
4½
ounces
milk chocolate chips
high quality -
3
large
egg yolks -
½
cup
(100
g)
granulated sugar -
1½
cups
(354.88
ml)
whole milk -
1½
cups
(354.88
ml)
heavy whipping cream -
¾
cup
(84
g)
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 some of 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 remaining hot cream 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 of cream+yolk mixture.
-
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.
Save This Recipe! 💌
We’ll email this post to you, so you can come back to it later!
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.
Calories:
401
kcal
Carbohydrates:
37
g
Protein:
5
g
Fat:
26
g
Saturated Fat:
17
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Cholesterol:
130
mg
Sodium:
96
mg
Potassium:
208
mg
Fiber:
1
g
Sugar:
34
g
Vitamin A:
848
IU
Vitamin C:
1
mg
Calcium:
129
mg
Iron:
1
mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?
Leave a comment below & tag @brokenovenbaking on social!