No Churn Chocolate Malt Ice Cream
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Craving that classic malt shop magic? This no-churn Chocolate Malt Ice Cream is a game-changer! Velvety chocolate, a hint of malt, and a whole lot of nostalgia come together in one ridiculously easy recipe. Forget the blender—this treat delivers milkshake vibes straight from your freezer.
I have a dear friend who always tells me that her favorite time to eat ice cream is in the wintertime. Claiming that she dislikes it when it gets all melty from the summer heat, making it perfectly acceptable to share this new recipe with you in the middle of winter, right? Me personally? I am good with ice cream any ‘ol time, and I am always excited when it’s chocolate ice cream!
Chocolate Malt Ice Cream
Ice cream isn’t something many people tend to make at home. I suppose people think it’s a bit of a hassle wondering if they need special equipment, how long it will take to freeze, and how it will get rich and creamy like store-bought ice cream. Once you see how easy and flavorful this recipe is, you’ll be amazed. Simple ingredients, free from additives and preservatives, transformed into truly rich and creamy ice cream. You won’t want to go back to store-bought again!
If you love chocolate no-churn ice cream you are sure to love these ice cream recipes too: Homemade Cinnamon Vanilla Ice Cream, Grasshopper Pie Ice Cream, and Grape Nut Ice Cream. And since it’s winter – my Snow Ice Cream is sure to delight!
No Churn Chocolate Malt Ice Cream
Just a heads up if you are preparing this ice cream, you’ll need to add in a few hours so it can chill and solidify. But don’t worry you don’t have to take it out of the freezer to soften as the malt powder keeps it on the softer side so it’s easy to scoop as soon as you pull it out.
The Science Behind No Churn Ice Cream
Have you ever wondered why you can’t just freeze the mixture for the recipes that call for an ice cream maker? Well, the secret to no-churn ice cream is whipping the cream. Whipping the cream incorporates air, which increases the volume. This creates the light and airy texture of the ice cream, the same thing that an ice cream maker does for a recipe that calls for it. If you don’t churn ice cream, the mixture will freeze solid without incorporating air. This results in larger ice crystals forming, leading to a dense and icy texture instead of a smooth and creamy consistency.
How to Prevent Ice Crystals from Forming on No-Churn Ice Cream
Following these steps will help keep your homemade ice cream smooth and creamy.
- Use Sweetened Condensed Milk – it helps prevent ice crystallization by reducing the water content in the base.
- Whip the Cream Well – Whipping the heavy cream to stiff peaks incorporates air, creating a creamy texture that slows ice crystal formation.
- Alcohol or Corn Syrup – Adding a splash of alcohol, like vodka or liqueur, or a small amount of corn syrup can also lower the freezing point.
- Press Plastic Wrap on the Surface – Before freezing, press a piece of plastic wrap directly onto the ice cream’s surface to minimize air exposure.
- Freeze in an Airtight Container – Freeze and store the ice cream in a shallow, airtight container to prevent freezer burn and ice crystal formation. I also like to lay a piece of plastic wrap directly over the top of the ice cream before placing the lid on the container.
- Freeze Quickly – Place the ice cream in the coldest part of the freezer to set it as quickly as possible, which helps prevent large ice crystals from forming.
- Avoid Frequent Thawing and Refreezing – Letting the ice cream soften and refreezing it can encourage ice crystals. Scoop what you need quickly and return the rest to the freezer promptly.
Ingredients for Chocolate Malt Ice Cream
For complete ingredients and instructions for this no churn ice cream recipe scroll to the end of the post for the full printable recipe card.
- Heavy whipping cream: Heavy cream is the base for this malt ice cream recipe.
- Vanilla extract: I like to use real vanilla extract or vanilla bean paste.
- Dutch process cocoa powder: Use Dutch process cocoa for this ice cream recipe as it adds an extra layer of richness that you won’t get by using regular cocoa powder.
- Sweetened condensed milk: Note this is NOT the same as evaporated milk. Make sure to read the label carefully. Sweetened condensed milk adds texture and sweetness to the ice cream.
- Malt powder: You can use regular or chocolate malted milk powder. If you can’t find malt powder pick up a jar of Ovaltine.
Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this no-churn chocolate ice cream recipe.
How to make no-churn ice cream
The ice cream comes together quickly with just a handful of ingredients but you’ll need to include freezing time.
In the bowl of your stand mixer with the whisk attachment or with your handheld electric mixer beat the whipped cream, vanilla, and Dutch process cocoa powder until soft peaks form.
Once your cream begins to form stiff peaks, make sure you have stiff freestanding peaks, and add the condensed milk and malt powder. Gently fold the mixture together until the condensed milk and malt powder are fully incorporated.
Pour the ice cream mixture into a 9×5 inch loaf pan or large Rubbermaid container.
Cover the ice cream and freeze it for 5 hours, or until your ice cream is firm to the touch.
Scoop, serve, and enjoy!
Stored in an airtight container, this ice cream will keep for up to 2 months. Make doubly sure the seal is airtight or you’ll end up with ice crystals.
Love it? Pin it!
If you love this no-churn chocolate ice cream make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Tips & Tricks
- Make sure your ingredients are chilled before you begin.
- Do your best to use the ingredients listed here as this will give you the best flavor and texture.
- If you’re a chocolate lover feel free to add chocolate chips, serve with chocolate syrup, or add chocolate malted milk balls or Oreo crumbs for even more chocolatey goodness.
- Add a pinch of instant expresso powder to the mixture as it adds a wonderful depth of flavor to the chocolate.
More Recipes to Love
If you love ice cream as much as I do you will also love these ice-cream-based desserts. This chocolate and vanilla-flavored Ice Cream Cake Roll looks fancy but is easy to make as is the Ice Cream Cookie Cake that is pictured above. My favorite ice cream on the planet is Baskin Robbins Daiquiri Ice, and I have this copycat recipe that is a keeper!
This Spider Web Ice Cream Pie is perfect for Halloween and the kids will also love this Fried Ice Cream Pie. For a super indulgent ice cream dessert this Brownie Chocolate Chip Cookie Dough Ice Cream Cake is a must or this Reese’s Peanut Butter Cup Ice Cream Cake is decadent too.
This chocolate ice cream recipe creates a deliciously creamy treat, featuring rich chocolate ice cream infused with a distinctive malt flavor. I think it makes the absolute yummiest batch of ice cream!
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Chocolate Malt Ice Cream (No Churn)
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- ¼ cup Dutch process cocoa powder
- 1 (14 ounce) can sweetened condensed milk
- ½ cup malt powder
Instructions
- Use an electric mixer with a whisk attachment to beat the cream, vanilla, and Dutch process cocoa powder into stiff peaks. This will take 2-3 minutes or so.
- Once your cream begins to form stiff, free-standing peaks, add the condensed milk and malt powder. Gently fold the mixture together by hand until the condensed milk and malt powder are fully incorporated.
- Pour the ice cream into a 9×5 inch loaf pan or air tight container with a lid. Cover the ice cream and freeze it for 5 hours, or until your ice cream is firm to the touch.
- Scoop, serve, and enjoy!
