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The best chocolate malt is so thick and creamy that you can stand up a spoon in the glass. Imagine taking that same milkshake and churning it into the creamiest ice cream, with malted milk balls mixed in for crunch.

Chocolate Malt Ice Cream | Tutti Dolci

Whether you indulge in this ice cream straight from the freezer with only a spoon or serve in chocolate dipped cones (when in doubt, always go for the cone), two scoops are a must!

Chocolate Malt Ice Cream | Tutti Dolci


Chocolate Malt Ice Cream

  • Yield: 6 cups 1x



Ice Cream

  • 2 1/2 Tbsp cornstarch
  • 4 cups half-and-half, divided
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup malted milk powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 Tbsp vodka
  • 1 cup malted milk balls, chopped and frozen for 10 minutes

Dipped Cones

  • 1/3 cup semisweet chocolate chips
  • 2 tsp coconut oil
  • 1/4 cup malted milk balls, crushed


  1. Whisk together cornstarch and 1/4 cup half-and-half in a small bowl; set aside. Combine remaining half-and-half, sugar, cocoa, malted milk powder, vanilla, salt, and vodka in a heavy saucepan over medium heat, whisking to dissolve cocoa. Whisk in reserved cornstarch mixture and bring to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake and coats the back of a spoon. Remove from heat and cover with plastic wrap, pressing directly on the surface of the mixture. Cool to room temperature, then chill for 6 hours in the refrigerator.
  2. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add frozen malt balls in the final minute of freezing. Spoon mixture into a freezer-safe container and place in the freezer until firm.
  3. For the dipped cones, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Line a rimmed baking sheet with parchment paper. Dip cones into chocolate and sprinkle with crushed malted milk balls; place on baking sheet and freeze until set.


The vodka prevents the ice cream from freezing too firmly.


  • Serving Size: 1/2 cup
  • Calories: 265
  • Carbohydrates: 37

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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  1. Oh Laura, thank you, thank you for this delicious recipe. I crave chocolate malts. Seriously, no kidding. I just had one the other day. Anyway, this ice cream is sure to satisfy my malt craving. Can’t wait to try it!

  2. I may just break down and buy some malted milk balls (I have no willpower when they’re in sight!). Between your brownies and ice cream, you’ve worn me down 😉 Love them both!

  3. I’m slowly starting to morph into an ice cream lover, I’ve no idea what took so long. This looks ridiculously delicious! Love the sultry colour, too.