The chocolate flavor over powered the malt to the point you couldn't tell the flavor was meant to be anything but chocolate. I tripled the malt in the recipe to 3 cups and all I got was the malt texture. The ice cream doesn't taste bad by any means it just doesn't have the malty taste I've come to know and love. To kick it up a notch I added Whoppers in the last 5 min of churning. That added a nice crunch and kick of malt. Would make again just with some changes.
Chocolate Malt Ice Cream
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This tastes just like the frozen malts you may have had at a drugstore soda fountain. Look for malt powder near the powdered milk in the supermarket.
Yield: 10 servings (serving size: 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 223
- Calories from fat: 25%
- Fat: 6.2g
- Saturated fat: 3.8g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.2g
- Protein: 6.8g
- Carbohydrate: 40.4g
- Fiber: 2.9g
- Cholesterol: 20mg
- Iron: 1.8mg
- Sodium: 85mg
- Calcium: 196mg
Ingredients
- 1 1/3 cups sugar
- 1 cup unsweetened cocoa
- 1 cup boiling water
- 1 cup malt powder
- 6 cups whole milk
Preparation
- Combine first 3 ingredients in a bowl; stir well with a whisk. Add malt powder, stirring until dissolved. Stir in milk. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Chocolate Malt Ice Cream Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead
- CUISINE: American, New American
- MAIN INGREDIENT: Chocolate
- DIETARY CONSIDERATION: Low Sodium, Meatless
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Autumn, Spring, Summer, Winter, Father's Day, July 4th, Labor Day, Mother's Day, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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