Chocolate Malt Ice Cream (Printable Version)
Classic chocolate malt pairs with dark chocolate swirls for creamy, old-school frozen decadence.
# What You'll Need:
→ Ice Cream Base
01 -
240 ml whole milk
02 -
180 ml heavy cream
03 -
60 g malted milk powder
04 -
25 g unsweetened cocoa powder
05 -
67 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
Pinch of salt
→ Chocolate Swirl
08 -
60 ml dark chocolate ganache or melted dark chocolate
→ Optional Toppings
09 -
Cocoa powder, for dusting
10 -
Crushed malt flakes, for garnish
# Steps To Follow:
01 -
Whisk whole milk, heavy cream, malted milk powder, cocoa powder, granulated sugar, vanilla extract, and a pinch of salt in a mixing bowl until smooth and thoroughly combined.
02 -
Transfer the blended mixture into a Ninja Creami pint container. Place upright in the freezer and freeze for at least 24 hours, ensuring the base is completely solid.
03 -
Place the frozen pint into the Ninja Creami and process using the 'Ice Cream' function. If the texture appears crumbly, respin once or twice for optimal creaminess.
04 -
Once churned, create a well in the center of the ice cream and add the dark chocolate ganache or melted dark chocolate. Process using the 'Mix-In' function until the swirl is delicately incorporated.
05 -
Scoop into a chilled dessert bowl. Dust with cocoa powder and scatter crushed malt flakes on top. Serve immediately for a refined presentation.
# Notes and Tips:
01 -
For an extra rich result, substitute whole milk with evaporated milk.
02 -
Add chocolate chips or malted milk balls for additional texture.
03 -
Swap the dark chocolate swirl for salted caramel, if desired.
04 -
Store leftovers in the Creami pint and let thaw slightly before respinning to refresh texture.