Best Malt Chocolate Ice Cream Recipes

CHOCOLATE MALT ICE-CREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH

Steps:

• Put a 9-by-5-inch loaf pan in the freezer to get cold.
• Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
• Put the chocolate chips in a large bowl.
• Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
• Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
• Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
• Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.

CHOCOLATE MALT ICE CREAM CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 2 13X9 inch pans*.
• In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
• Pour half of batter into each prepared pan.
• Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
• Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
• To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
• Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
• Remove from heat; stir in vanilla. Cool 1 hour without stirring.
• Note: Time does not include freezing or cooling.
• To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
• * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
• Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.

MALT CHOCOLATE ICE CREAM

Steps:

• Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and Horlicks together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.
• Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don't have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in balls with Maltesers crumbled over, if you like.

GORDON RAMSAY'S HOT CHOCOLATE FONDANT WITH MALT ICE CREAM

Steps:

• Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through.
• Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks.
• Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth.
• In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency.
• Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set.
• To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.

CRUNCHY CHOCOLATE MALT ICE CREAM SANDWICHES

Steps:

• Mix 2 tablespoons each heavy cream and chocolate malt powder; brush onto thin slices of marble pound cake. Stir 1/4 cup chocolate malt powder into 1 pint softened vanilla ice cream; sandwich between the pound cake slices (cream-side in). Freeze at least 1 hour. Cut each sandwich in half and press the cut sides in crisp chocolate cereal (such as Cocoa Krispies).

CHOCOLATE MALT ICE CREAM CAKE RECIPE - (4.6/5)

Steps:

• Heat oven to 350ºF. Grease bottom and side of springform pan, 9 by 3 or 10 by 2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies, if desired. Use an indulgent chocolate ice cream for double the chocolate pleasure.

CHOCOLATE MALT ICE-CREAM CAKE

Steps:

• Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

CHOCOLATE-MALT ICE CREAM

Steps:

• Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end.

CHOCOLATE MALT ICE-CREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

CHOCOLATE MALT W/O ICE CREAM

Steps:

• Put all in a blender and puree until smooth.
• If not smooth, ice chips will distract from flavor.
• Serve immediately.

CHOCOLATE MALT ICE-CREAM CAKE

Steps:

• Heat oven to 350ºF. Grease bottom and side of springform pan, 9x13 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

CHOCOLATE MALT ICE CREAM

Steps:

• Combine first 3 ingredients in a bowl; stir well with a whisk. Add malt powder, stirring until dissolved. Stir in milk. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Yield: 10 servings (serving size: 3/4 cup) NUTRITION PER SERVING CALORIES 223(25% from fat); FAT 6.2g (sat 3.8g,mono 2g,poly 0.2g); PROTEIN 6.8g; CHOLESTEROL 2mg; CALCIUM 196mg; SODIUM 85mg; FIBER 2.9g; IRON 1.8mg; CARBOHYDRATE 40.4g

MALT CHOCOLATE ICE CREAM WITH OREO COOKIE CRUNCH

Steps:

• Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don't allow the liquid to simmer. It should thicken as it heats up and is ready when it's thick enough to coat the back of a wooden spoon.
• Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the Ovaltine and whisk until smooth.
• Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).