clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Malt Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elyse Villa
  • Yield: 1 Quart 1x


  • 2C heavy cream
  • 3T Ovaltine
  • 4oz semisweet chocolate, chopped
  • 1C whole milk
  • ½ C sugar
  • Pinch of salt
  • 5 egg yolks
  • ½t vanilla extract
  • Your choice of mix-ins (optional)


  1. Separate your eggs and put your egg yolks in a small bowl. Set aside.
  2. Mix 1C of heavy cream and the Ovaltine in a saucepan over medium heat until the granules have dissolved and it is thoroughly heated through.
  3. Take off the heat and add the chocolate. Stirring until shiny and smooth. Add the rest of the heavy cream and stir to incorporate. Dump the mixture into a large bowl.
  4. In the same saucepan (it’s ok to have some residual chocolate in it, no need to wash), mix the milk, sugar, and salt over medium heat. Stirring to dissolve the sugar.
  5. It’s time to temper the egg yolks. Slowly add some of the hot milk to the egg yolks, whisking to incorporate. Add about 1/3 of the total mixture to the eggs, whisking the entire time to make sure they don’t begin to cook. (No one wants pieces of scrambled eggs in their ice cream.)
  6. Scrape the eggs into the same saucepan as the rest of the milk and continue to heat over medium while stirring with a heatproof spatula. Continue stirring, paying special attention to the bottom of the pan so the mix does not scorch, until the mixture has thickened and easily coats the spatula.
  7. Set up an ice bath and place your bowl of cream and chocolate over it. Pour your mixture into the large bowl with your cream and stir. Add the vanilla extra and stir again until combined and cooled down.
  8. Pop your ice cream in the fridge for at least 4 hours, then freeze it following the instructions of your on your ice cream maker.
  9. Once at soft-serve consistency, toss in your mix-ins! I separated my ice cream into two bowls and mixed one with about a cup and a half of Oreo crumbs, with the other getting a hearty drizzle of this miso caramel and crushed peanut butter filled pretzels. But feel free to mix in whatever you would have had with chocolate milk mix as a kid! Chips Ahoy or Famous Amos for the ultimate sweet treat, or even potato chips for a salty/sweet combo!