No ice cream maker? No problem! This No Churn Malted Milk Ball Ice Cream is brimming with nostalgic chocolate malt flavor and whips up in about 10 minutes.
I made this ice cream for my husband because he loves an ice cream parlor-style chocolate malt better than just about any other dessert. He also loves malted milk balls. And when Sconza sent me a big bag of them, I knew they were destined for an extra-special treat for him!
Four Ingredient Fix
No-churn ice cream is a boon to those who don’t have an ice cream maker. Or the storage space to keep one. And! It’s the shortest distance between you and homemade ice cream!
You’ll need four ingredients to create the ice cream base. And it all starts with a can of sweetened condensed milk. Put the sweetened condensed milk in a bowl. Then, whisk in unsweet cocoa powder and malted milk powder.
The chocolate mixture is folded into a big bowl of whipped heavy cream.
Chopped milk chocolate malted milk balls are folded in for some candy crunch!
Waiting is the hardest part of this recipe. Chill the Malted Milk Ball Ice Cream in a loaf pan for 4-6 hours, or until it’s firm enough to scoop.
If you’re ever in the summer doldrums, this ice cream could be the remedy!
Sconza Chocolates puts a lot of care into each product they make. This year I’m proud to be partnering with them as a brand ambassador. If you’d like to try some of their products, you can use the discount code SPRINKLEBAKES10 for 10% off your order (coupon is repeatable).
My husband really enjoyed this treat – and so did I! It’s the easiest thing to make ahead and store in the freezer. This would be perfect for a summer barbecue or another summer party that requires air conditioning in a cone. Happy Summer! xo
Related recipe: Malt Ball Shortbread Cookies
No-Churn Malted Milk Ball Ice Cream
Equipment
- 9×5 inch loaf pan
Ingredients
- 14 oz. sweetened condensed milk 1 can
- 1/3 cup malted milk powder
- 1/3 cup unsweet cocoa power
- 2 cups heavy whipping cream, cold
- 1 cup chopped malted milk balls plus more for garnish
Instructions
- In a large bowl, place the sweetened condensed milk, milk powder, and unsweet cocoa. Whisk together until smooth.
- In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Partially fold about 1/3 of the chocolate mixture into the whipped cream with a rubber spatula. Fold in the remaining chocolate mixture until the color is consistent and no white streaks of cream or dark streaks of chocolate remain. Fold in the chopped malted milk balls.
- Pour the mixture into a 9×5-inch loaf pan and top with more chopped malted milk balls, if desired. Freeze until firm, about 4-6 hours or overnight.
- Scoop ice cream into bowls, sugar cones or classic cake cones and serve.
I just love malt balls! I don't buy them, because I know I can't help myself.
Love this recipe for no-churn ice cream. Can't wait to try it. Thanks, Heather! xo
I'm going to make my kids this ice cream as soon as I get a hold of malted milk powder. So excited!
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I’ve made this before but am wondering how long I can keep this ice cream in the freezer?
Hi Helaine,
We’ve kept it up to 5 days in the freezer. But it’s usually gone before that!