1cupchopped malted milk ballsplus more for garnish
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.