Best Malt Chocolate Ice Cream With Oreo Cookie Crunch Recipes

Chocolate Malt Ice Cream image

Provided by Amber | Dessert Now Dinner Later

Time 5h35m

Number Of Ingredients 5

1/3 cup cocoa powder
6 Tbsp malted milk powder (Carnation)
3/4 cup granulated sugar
2 cups (1 pint) heavy cream
1 cup milk (whole or 2% preferred)

Steps:

In a large bowl, whisk or sift together the cocoa powder, malted milk powder, and granulated sugar to remove any lumps.
Gradually whisk in the heavy cream and milk. Keep whisking until dry ingredients have dissolved (so it's not grainy).
Pour mixture into an ice cream maker and process according to directions of machine. (About 25-40 minutes.)
Enjoy as soft-serve ice cream, or spread into a freezer-safe container, cover, and freeze for 4-5 hours or until firm.

Delicious Oreo Malt image

Provided by BeccaB3c

Categories Shakes

Time 6m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 cups vanilla ice cream
1 1/2 tablespoons instant malted milk powder (original)
1/4-1/3 cup low-fat milk
2 tablespoons chocolate syrup
4 Oreo cookies (break 3 of them into pieces)

Steps:

Fill a large glass up with vanilla ice cream (4 to 5 big scoops or so).
Add the malted milk, milk, chocolate syrup, and 3 of the Oreos (or one less of whatever amount you decided on).
Mix using a malt machine (or stir on your own) until well mixed, however you like it.
Pour the malt into a large glass and put the last Oreo on top.
(Mine are always very thick, so I eat them with a spoon).

Nutrition Facts : Calories 865, Fat 35.6, SaturatedFat 18, Cholesterol 98.8, Sodium 582.6, Carbohydrate 126, Fiber 3.7, Sugar 93.2, Protein 15.7

Milk Chocolate Oreo Ice Cream image

Provided by Ina Garten

Categories dessert

Time 25m

Yield 1 quart of ice cream

Number Of Ingredients 11

1 1/2 cups heavy cream
8 ounces milk chocolate, such as Green & Black's, finely chopped
2 tablespoons cocoa powder, such as Valrhona
1 teaspoon pure vanilla extract
2 teaspoons Cognac or brandy
1 1/2 cups whole milk
3/4 cup sugar
1/2 teaspoon kosher salt
4 extra-large egg yolks
1/2 teaspoon cornstarch
2 cups Oreo cookies, roughly chopped (15 cookies)

Steps:

Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.