Malted Chocolate Peanut Butter Ice Cream

It’s the season of homemade ice cream in my house and today I want to show you how to make this Malted Chocolate Peanut Butter Ice Cream that tastes honestly incredible and has the most amazing ice cream texture.

The malted chocolate base is super cream and smooth even after freezing, and drizzling peanut butter throughout creates the perfect little frozen bits running through the whole thing. This is one of the best ice creams I’ve ever made and I know you’ll love it too- let me show you how to make it!

How to Make Malted Chocolate Peanut Butter Ice Cream

This recipe uses malted milk powder, which can be a little tricky to find. My grocery store carries it in the same area where they have hot chocolate mix and it comes in a plastic canister. Otherwise, we’re using pretty straight forward ingredients for this recipe, and it does need some time to chill before you churn the ice cream in your ice cream maker.

To start off, stir together the milk, heavy cream, sugar, malted milk powder, and salt and heat this mixture over medium heat. While that heats up, in a small bowl whisk together your egg yolks and a little extra sugar until they are well combined and slightly lightened in color.

Once the milk mixture is just starting to simmer, laddle about a cup of the hot mixture into the egg yolks slow, whisking until well combined. Immediately pour the now hot egg mixture back into the pot with the remaining hot milk and cook over medium heat, whisking constantly, until the mixture has thickened. This should take about 5 minutes.

Remove the mixture from the heat and whisk in your chopped dark chocolate, You want to use a dark chocolate that you enjoy the flavor of, but I would definitely go with dark chocolate not milk here because we’re using milk and sugar in the custard mixture.

Once the chocolate has melted, cover and cool the mixture in the fridge until completely chilled- at least two hours and up to overnight. Once it has chilled, stir in the remaining heavy cream until well combined. Optionally, use an immersion blender to give the mixture a quick blend and ensure everything is extra smooth.

Then it’s time to churn the ice cream according to your machine’s instructions. For me, this takes about 20 minutes of churning until the mixture reaches a thick soft-serve consistency.

Then layer your ice cream and peanut butter into your freezing container of choice. I like to melt the peanut butter slightly in the microwave so that it’s easy to drizzle into the ice cream. Optionally add a little sprinkle of flakey salt here and there and then freeze the mixture until completely frozen, at least 3 hours, before serving!

Tips & Tricks for Malted Chocolate Peanut Butter Ice Cream

Here are my tips to making the perfect ice cream!

• Do I need an ice cream maker for this? Yes, this recipe relies on the churning method so you will need an ice cream maker. A simple maker with a freezable bowl will work perfectly here.
• Do I need to make a cooked custard? This recipe uses a cooked custard base, yes. I love the resulting texture of a frozen custard and I think it’s well worth the extra effort.
• Can I use another kind of chocolate? I think dark chocolate is the right choice for this base because you’re adding the chocolate to a dairy-forward custard with sugar in it- you end up with a deeply chocolate flavor with a great balance of sweetness. I used a 70% dark chocolate.
• Can I use natural peanut butter? Yes, you can use natural peanut butter or traditional, creamy or chunky according to whatever you like here.
• Do I need to use the malted milk powder? You can skip this if you can’t find it easily, but it gives the ice cream a little more depth of flavor and it tastes lovely so I highly recommend it!
• Do I need to use heavy cream or can I substitute milk? Heavy cream is a big contributor to the overall texture of the ice cream after it freezes, so I definitely recommend using it in this recipe.

Enjoy!

Print

Malted Chocolate Peanut Butter Ice Cream

Servings 4 cups

Ingredients

• 1/3 cup + 2 tbs. granulated sugar separated
• 1/2 cup malted milk powder
• 1/2 tsp. salt
• 1/2 cup whole milk
• 1 1/2 cups heavy cream separated
• 1 tsp. vanilla extract
• 2 large egg yolks
• 4 oz chopped dark chocolate
• 1/2 cup smooth peanut butter
• 1/4 tsp. flakey salt optional

Instructions

1. In a small saucepan, whisk together 1/3 cup sugar, malted milk powder, and salt until well combined. Slowly whisk in the whole milk and 1cup of the heavy cream until combined. Heat the mixture over low-medium heat until it is steaming and hot, but not yet boiling.
2. Meanwhile, in a small bowl, whisk together the egg yolks and remaining 2 tbs. of sugar until the mixture is pale and forms ribbons when you hold the whisk up from the mixture. Once the milk is steaming, slowly whisk about half of the hot milk mixture into the egg yolks, whisking constantly. Then immediately pour the egg mixture into the pan with the remaining milk, and return to the heat. Whisk constantly until the mixture becomes thick, about 5 minutes.
3. Remove from the heat and add in the chopped dark chocolate and vanilla extract, whisking constantly until the chocolate is completely melted. Pour the mixture over a fine mesh sieve into a heat-proof bowl, and cover with plastic wrap that is placed directly onto the surface of the hot custard. Chill the mixture until completed cooled, about 2 hours.
4. Once the mixture is cooled, stir in the remaining 1/2 cup heavy cream until well combined and smooth. Optionally, blend the mixture for 1 minute with an immersion blender to make sure it’s extra smooth.
5. Churn the ice cream according to your ice cream maker instructions. Once the mixture has reached a soft-serve consistency, melt your peanut butter in a microwave safe bowl for about 30-60 seconds, or until it’s a thin, drizzle-able consistency, but not overly hot.
6. Scoop about one large spoonful of your ice cream into your container of choice, enough to cover the bottom of the container, and then drizzle a generous amount of peanut butter onto the layer of ice cream, plus a pinch of flakey salt optionally. Repeat this process until the container is full and you have peanut butter rippled throughout. Freeze the ice cream for at least two hours or until solid before serving. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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