Creamy Malted Chocolate Ice Cream

Malty, rich and full of chocolate flavor, this chocolate ice cream is perfect for chocolate lovers everywhere!

To recipe
Rich dark chocolate malted ice cream
Recipe insights & TIPS

Welcome to #IceCreamWeek! Prepare to have your taste buds tempted with some of the best ice cream treats around!

Rich dark chocolate malted ice cream

I hope you're not getting sick of the sight of ice cream. I know- that's a crazy thing to say but there's a lot of it around right now with #icecreamweek. My general rule is, I only have one batch in the freezer at any one time, and when that gets used up I can go ahead and make another batch.

In fact I have the last of this batch beside me and due to my weird way of eating ice cream this post is taking forever to write. Does anyone else take tiny scoops of the stuff on the tip of the spoon, point the spoon vertically and then lick your tongue upwards licking the ice cream clean off the spoon...anyone??

This recipe called for unsweetened cocoa powder but I used malted Ovaltine powder which gives it more of a candy bar-milkiness to it rather than a bitter dark chocolate taste. This flavor was given the official kid seal of approval in less than four seconds.Now I have to figure out what flavor to make next, any ideas?

A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Rich dark chocolate malted ice cream

240 minutes
Total TIME:
280 minutes
40 minutes


For the chocolate syrup:

  • 1/2 cup malted Ovaltine powder
  • 1/2 cup brewed coffee
  • 1/2 cup sugar
  • 1 1/2 ounces dark chocolate (chopped)

For the ice cream base:

  • 2 cups whole milk
  • 1 tbsp plus 1 tsp cornstarch
  • 3 tbsp cream cheese
  • Pinch of sea salt
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tbsp light corn syrup

Ingredient Swaps


  1. In a small sauce pan bring the Ovaltine, coffee and sugar to a simmer. Take it off the heat and add the chocolate. Stir and set aside.
  2. Take 2 tbsp of the milk and mix it in a small cup with the cornstarch, set aside.
  3. Whisk the cream cheese and salt together until smooth. Add the chocolate mixture gradually and whisk until well combined.
  4. Mix the rest of the milk, sugar, cream and corn syrup in a 4 quart pot. Bring to a boil and simmer for 4 minutes.
  5. Take the pot from the heat and add the cornstarch mixture.
  6. Bring the mixture back to a simmer and cook for about 2 more minutes and you see it getting a little thicker.
  7. Slowly add the milk mixture to the chocolate, whisking to remove any lumps.
  8. Transfer the completed mix to a one quart zip lock bag, seal and place in an ice water bath for about 30 minutes.
  9. Pour the contents of the bag into the canister of your ice cream maker and follow the instructions. Allow at least 4 hours freezing time before eating.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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