Toffee Malted Milk Ice Cream

I’ve been craving ice cream more and more lately. I eat it year-round, but there’s something about summer that kicks those cravings into full gear. Rather than spend tons of money on store-bought stuff that sometimes isn’t as good as it looks, I sometimes opt to make my own, like this Toffee Malted Milk Ice Cream.

Toffee Malted Milk Ice Cream

You might remember, I made some cupcakes that needed malted milk powder, and I still had most of a container to use up. I also had some toffee bits that I couldn’t decide what to make with, so I went looking for recipes. I found one for malted milk ice cream with toffee bits. And here we are.

Toffee Malted Milk Ice Cream

It’s not bad…I don’t quite like it as much as Jay and the bambino do. It’s rather a soft ice cream, but that very well could be because I didn’t churn it long enough. I tried making it before I went off to work, and I don’t know if I gave it quite enough time. Still, without the toffee chips, the base reminds me of caramel-flavored malted milk ball, so if that sounds good to you, you’ll like this.

Toffee Malted Milk Ice Cream

But even bad ice cream is still better than no ice cream. And it’s a cool, creamy treat for a hot summer day.

Toffee Malted Milk Ice Cream

Yield: 1

Toffee Malted Milk Ice Cream

Toffee Malted Milk Ice Cream
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 6 egg yolks
  • 1 1/2 C malted milk powder
  • 3/4 C sugar
  • 3 C half & half
  • 1/2 tsp. sea salt
  • 1 8-oz. bag chocolate-covered toffee bits


In a 3-quart saucepan, combine the egg yolks, malted milk powder, and sugar. Slowly whisk in the half & half, until the mixture is smooth.

Cook over medium heat, whisking constantly, until the mixture is thickened, and coats the back of a spoon. This may take anywhere from 7-10 minutes. Whisk in the sea salt.

Strain the mixture into a heatproof bowl, and cool to room temperature before refrigerating at least 8 hours, preferably overnight.

Process in an ice cream maker according to the manufacturer's directions. Fold in the toffee chips, and ripen in the freezer for at least 4 hours.


*Prep and cooking time does not include chilling and freezing timebr]
Recipe Source: [Serious Eats

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