Chocolate Malt Ice Cream Swirl

Chocolate malt ice cream is my go-to when I crave something nostalgic and insanely creamy with that irresistible blend of malt and chocolate. This recipe is custom-made for the Ninja Creami but the flavor will transport you straight to an old-school soda shop. It is rich and malty with lush ribbons of dark chocolate swirling through every spoonful. If you have never swirled ganache into homemade ice cream you are in for a treat.

One summer my family made batches of this ice cream for backyard movie nights and now those chocolate swirls always remind me of laughing under the stars.

Ingredients

• Whole milk: for creamy texture and less heaviness than all cream look for milk with no off flavors
• Heavy cream: brings that thick spoonable richness use a high-fat fresh cream for best results
• Malted milk powder: for classic old-fashioned flavor pick a trusted brand like Horlicks or Ovaltine
• Unsweetened cocoa powder: for pronounced chocolate notes use good Dutch-process for smooth blend
• Granulated sugar: to sweeten and balance malt choose extra-fine sugar so it dissolves fully
• Vanilla extract: enhances both malt and chocolate use real extract for best aroma
• Pinch of salt: brings all flavors together use a fine-grain salt
• Dark chocolate ganache or melted dark chocolate: for deep swirls look for 70 percent or higher cocoa for a rich tasting ribbon
• Cocoa powder plus crushed malt flakes (optional for topping): adds pretty presentation and even more malt crunch

Step-by-Step Instructions

Make the Base:

Whisk whole milk heavy cream malted milk powder unsweetened cocoa powder granulated sugar vanilla extract and a pinch of salt in a large mixing bowl until perfectly smooth and every corner of cocoa and malt powder is dissolved this ensures the final texture is silky without pockets of unmixed powder.

Freeze:

Pour the base into your Ninja Creami pint container be careful to get every last bit in for a full pint stand the pint upright in your freezer for at least twenty-four hours until the mixture is totally solid do not rush this step or you will have icy patches.

Creamify:

Place the frozen pint into the Ninja Creami then run the Ice Cream mode the machine will spin and churn the frozen block into a creamy scoopable texture. If the ice cream looks crumbly or pebbly do not panic just run the respin option once or twice until it looks soft and creamy.

Swirl in the Good Stuff:

Create a hole in the center of the finished ice cream after spinning and spoon in the dark chocolate ganache or melted dark chocolate this gives those gorgeous fudge ribbons use the Mix-In function so the swirl is gently distributed but not completely blended in this step is what sets this recipe apart from basic chocolate ice cream.

Save

Malted milk powder is hands-down my favorite ingredient here. The whiff of malt reminds me of surprise visits to malt shops with my dad where we always split a giant sundae no matter the weather. I love how the swirl makes every scoop just a little bit different.

Storage Tips

Keep leftovers in the Ninja Creami pint with the lid on so flavors do not pick up freezer smells. When ready to enjoy again let the pint thaw on the counter for five to ten minutes for easy respinning. The texture is best after a quick respin right before serving.

Ingredient Substitutions

You can use evaporated milk in place of whole milk for an ultra-rich and dense scoop. Plant-based malted milk powders exist if you want to try a nondairy version but the cream will still need to be subbed with coconut or oat cream for similar texture. Switch up the chocolate swirl for caramel or even peanut butter for your own twist.

Serving Suggestions

Scoop the finished ice cream into vintage glass or ceramic bowls for the true malt shop vibe. Add a dusting of cocoa powder and scatter some crushed malt balls or flakes over the top for crunch. For a showstopper sundae drizzle extra chocolate sauce and top with whipped cream and a cherry.

Cultural Context

Malted milk powder in ice cream is a classic American touch born from soda fountain culture in the early twentieth century. Kids and adults would order a scoop of malted ice cream on hot afternoons as a treat and that tradition still brings so much joy in every spoonful today.

Recipe FAQs

→ What does malted milk powder add?

Malted milk powder gives the base a nostalgic, malty sweetness with a hint of toastiness reminiscent of classic soda fountains.

→ Can I use a different swirl instead of dark chocolate?

Yes, swap in salted caramel, peanut butter, or even your favorite fruit preserves for a new flavor profile.

→ How do I achieve extra creaminess?

Use evaporated milk in place of whole milk or run the Ninja Creami cycle multiple times for a silkier texture.

→ What toppings work well with this frozen dessert?

Cocoa powder, crushed malt balls, chocolate chips, or crushed cookies all add delightful crunch and flavor.

→ How should leftovers be stored?

Keep any leftovers in the Ninja Creami pint container and let soften slightly before respinning for serving.

→ Can I make this without a Ninja Creami?

While best results come with a Ninja Creami, you can churn the base in a standard ice cream maker, though texture may vary.