Creamiest Choc Malt Ice Cream (No Churn)
This is hands down the creamiest choc malt ice cream recipe you’ll make. If you’re looking for a summer dessert that’s crazy delicious and easy to make, with no churning needed, this is the summer ice cream recipe of your dreams.
Creamiest Choc Malt Ice Cream (No Churn)
Creamiest Choc Malt Ice Cream (No Churn)
Creamiest Choc Malt Ice Cream (No Churn)
Chocolate and malt are goooood friends - it’s actually science. Tasty, tasty science. Why? Both malt and chocolate are rich in Maillard Reaction flavors — those toasty, nutty, caramelized notes we all love, combined together create a layered richness unlike anything else.
To nerd out for a sec, the Maillard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive, complex flavors and aromas, and (fun fact) is now officially my favourite kind of reaction.
This recipe is a no church ice cream, but unlike most ‘no churn’ ice creams, it doesn’t contain condensed milk. I find it too sweet for these complex flavours.
(More nerd stuff) Instead we’re using a classic French technique called pâté à bombe, where hot sugar syrup is whipped into eggs to gently cook them and create a thick, airy, custard-like base. This method not only makes the eggs safe to eat, but also gives the ice cream a rich, smooth texture — no stovetop custard or ice cream machine needed!
Unlike the traditional crème anglaise method (which involves cooking a custard base and then churning it), pâté à bombe creates creaminess through aeration and emulsification, making it perfect for no-churn recipes.
Why you’ll love this
- It’s no churn.
- The mixture comes together and is ready to freeze in under 30 minutes.
- Chocolate and malt are awesome together.
Other variations to get creative with
- Add in crushed malt candy like whoppers or maltesers.
- Add in some toasted nuts.
- Go a bit heavier on the salt for a salted chocolate vibe.
Cooking tips / tools
- A candy thermometer is helpful to get the proper temperature for the sugar syrup.
- Don’t over whip the cream, you just want soft peaks to create an airy texture.
- When mixing the cream, chocolate and pâté à bombe together, mix with a spatula taking care to keep it airy.
What to serve with choc malt ice cream
- Add it into a waffle cone and tuck in.
- Scoop in into a bowl and top with crushed nuts.
- Use it as a filling for an ice cream sandwich.
For more chocolate recipe inspo
This Dark Chocolate Cremeux is a super easy, yet super fancy treat.
Ideally in a tin with a tight fitting lid. If you don’t have that, add parchment/baking paper on top to prevent ice crystals from forming.
It’s best consumed within a week or two for the best texture.
Ingredients and substitutions
How to make it - step by step!
Heat ¼ of the cream. Add the chocolate, and stir through to combine.
Add the malt powder and stir through until combined and dissolved.
In a bowl, whip the cream to soft peaks, just firm enough to hold shape, still smooth and flowing.
To make the pâté à bombe, heat the sugar and water in a saucepan to 115 C / 239 F (soft-ball stage).
While syrup heats, whip the eggs and egg yolks until foamy.
Add hot syrup, pour in slowly while whipping. Then whip on high until pale, thick, and cool.
Fold in the chocolate mixture, softly whipped cream and a pinch of salt, stir lightly with a spatula to combine to keep it airy.
Pour into moulds or tin. Freeze 6+ hours or overnight.
Heat ¼ of the cream. Add the chocolate, and stir through to combine.
Add the malt powder and stir through until combined and dissolved.
In a bowl, whip the cream to soft peaks, just firm enough to hold shape, still smooth and flowing.
To make the pâté à bombe, heat the sugar and water in a saucepan to 115 C / 239 F (soft-ball stage).
While syrup heats, whip the eggs and egg yolks until foamy.
Add hot syrup, pour in slowly while whipping. Then whip on high until pale, thick, and cool.
Fold in the chocolate mixture, softly whipped cream and a pinch of salt, stir lightly with a spatula to combine to keep it airy.
Pour into moulds or tin. Freeze 6+ hours or overnight.
Watch the how to video
Watch the how to video
Creamiest Choc Malt Ice Cream (No Churn)
- 500ml thickened cream
- 225g dark chocolate
- 2 eggs
- 2 egg yolks
- 1 cup malt powder
- 1/4 cup water
- 1/3 cup golden castor sugar
- 1/4 tsp salt
- Heat ¼ of the cream. Add the chocolate, and stir through to combine.
- Add the malt powder and stir through until combined and dissolved.
- In a bowl, whip the cream to soft peaks, just firm enough to hold shape, still smooth and flowing.
- To make the pâté à bombe, heat the sugar and water in a saucepan to 115 C / 239 F (soft-ball stage).
- While syrup heats, whip the eggs and egg yolks until foamy.
- Add hot syrup, pour in slowly while whipping. Then whip on high until pale, thick, and cool.
- Fold in the chocolate mixture, softly whipped cream and a pinch of salt, stir lightly with a spatula to combine to keep it airy.
- Pour into moulds or tin. Freeze 6+ hours or overnight.
- To serve, let ice cream sir at room temp for a couple of minutes, then scoop into bowls or waffle cones.