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Our Chocolate Malted Ice Cream has delicious malted milk flavor throughout! Creamy chocolate malted ice cream loaded with malted milk ball candies.

Chocolate Malted Ice Cream - A Family Feast

Today we’re sharing a really delicious recipe for homemade Chocolate Malted Ice Cream.  This creamy, rich ice cream has a double dose of chocolate malted flavors that make this so good!

First the base of the ice cream is made with milk, cream, sugar and egg yolks and perfectly flavored by adding some chocolate malted milk powder.  Then, while the ice cream was churning, we cut chocolate malted milk balls in half and added them to the ice cream maker at the last minute just to combine the candy pieces throughout the ice cream base.

Chocolate Malted Ice Cream - A Family Feast

The result is chocolate malted flavor through and through, and for me, the taste of chocolate malted milk reminds me of when I was a kid.  I remember my dad making us malted milk shakes as a very special treat, so whenever I have chocolate malted ice cream it just brings me back in time!

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Chocolate Malted Ice Cream - A Family Feast

Chocolate Malted Ice Cream

  • Prep Time: 12 hours 20 mins
  • Cook Time: 15 mins
  • Total Time: 12 hours 35 minutes
  • Yield: 1 quart


  • 1 cup whole milk
  • 3 cups heavy cream
  • ¾ cups sugar
  • ¼ cup Chocolate Ovaltine (or other chocolate malted milk powder)
  • 4 egg yolks
  • 1 cup Whoppers (or other chocolate malted milk candy)


  1. Prep your ice cream maker to make ice cream per manufacturer’s instructions.
  2. In a heavy bottomed saucepan heat the milk, heavy cream, sugar and chocolate Ovaltine (or other chocolate malted milk powder), stirring often until the sugar and chocolate Ovaltine are completely dissolved and the mixture is hot, but not boiling.
  3. In medium sized mixing bowl, whisk the eggs yolks. Then, while continuing to whisk, temper the eggs by slowly pouring a small amount of the hot cream mixture into the egg yolks. (When you temper the eggs like this, you will prevent the eggs from cooking as you add them to the hot cream mixture.) Keep whisking and adding more of the hot mixture until there is about a cup of the hot cream mixture in with the egg yolks.
  4. When the egg mixture is smooth, slowly add it to the remainder of the hot cream mixture in the saucepan, whisking constantly.
  5. Cook over medium heat for 3-4 minutes, stirring constantly, until the mixture thickens a bit and it coats the back of a spoon. (Be careful not to let the mixture boil or get too hot, otherwise the mixture will curdle.)
  6. Remove from the heat and pour the mixture through a fine strainer that has been placed over a large bowl. (Discard any egg solids that are left behind in the strainer.)
  7. Cover the cream mixture with a piece of plastic wrap – placing the plastic directly against the mixture so that a skin will not form. Let chill overnight or for at least 4-6 hours until completely chilled.
  8. When you are ready to churn your ice cream – refer to your ice cream maker manufacturer’s instructions.
  9. While the ice cream is churning, cut each Whopper (or other chocolate malted milk ball) in half.
  10. When the ice cream is almost done churning, add the Whopper candy halves into the ice cream and churn until the candy is completely dispersed throughout the ice cream.
  11. Let churned ice cream chill for at least another 4-6 hours before serving.

Disclosure: This post contains affiliate links.

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  • Maisarah wrote:

    May I just ask if it’s possible to sub the heavy cream with whole goat’s milk altogether? reaaon being we can’t take cow’s byproducts… it’s quite hard finding interesting ice cream recipes using goat’s milk as the base.. I’d appreciate if anyone can point me to tge right direction, thanks.

    • Martha wrote:

      Hi Maisaragh – We don’t have any experience using whole goat’s milk in this recipe. Definitely give it a try and please let us know how it comes out!

  • Andi (The Weary Chef) wrote:

    Wow, this sounds delicious! I love malted milk balls and tried using them in cookies recently, which didn’t turn out like I hoped. Ice cream sounds like a better idea!

    • Martha wrote:

      Thanks Andi! Hope you enjoy the ice cream!

  • Carol | a cup of mascarpone wrote:


    • Martha wrote:

      Thank you Carol!

  • Rosie @ Blueberry Kitchen wrote:

    Oh yum, your ice cream looks so delicious!

    • Martha wrote:

      Thanks Rosie!

  • Julia wrote:

    One of my favorite treats since I was in high school is a chocolate malt or peanut butter malt. Just last summer, I started making homemade ice cream and would LOVE to try your malted milk recipe! Looks like lots of fun!

    • Martha wrote:

      Peanut butter malt sounds great!! I’ll have to try that! Thanks for stopping by!

  • Dorothy @ Crazy for Crust wrote:

    Gorgeous! I love malted anything. This sounds so yummy!

  • Trish – Mom On Timeout wrote:

    Looks amazing Martha! Pinning!

    • Martha wrote:

      Thanks Trish!

  • tanya wrote:

    I love malted milk balls. I love the big chunks in the ice cream! Wonderful!

    • Martha wrote:

      Thanks Tanya!

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