Malted Milk Toffee Crunch Ice Cream
Creamy, crunchy, and delightfully malty — Malted Milk Toffee Crunch Ice Cream is the kind of dessert that makes hot days happier and ordinary moments feel celebratory. This homemade ice cream blends smooth, velvety base with little explosions of toffee and crushed malted milk balls for a texture and flavor contrast that keeps you coming back for one more scoop. Fun fact: malted milk powder was originally developed in the 19th century as a nutritional supplement for infants and travelers — now it’s the secret weapon in nostalgic desserts everywhere. This recipe is special because it’s simple, quick to prepare, and perfect for families. If you like layered frozen treats, you might also enjoy the rich, crowd-pleasing chocolate chip cookie dough ice cream cake that combines homemade ice cream with chewy cookie dough chocolate chip cookie dough ice cream cake. Grab your ice cream maker and a spoon — this one’s worth sharing.
What is Malted Milk Toffee Crunch Ice Cream?
What’s in a name? Malted Milk Toffee Crunch Ice Cream sounds like a mouthful — and it is, in the best possible way. Think malted milk powder for deep, slightly caramelized notes, studded with crunchy toffee bits and crushed malt balls for a playful snap. Where did the name come from — a mad scientist’s snack lab or a nostalgia-fueled bakery counter? Maybe both. And who can argue with the classic wisdom that “the way to a man’s heart is through his stomach.” Give this a try, and you might find everyone in the house falling in love — invite curiosity, scoop generously, and enjoy.
Why You’ll Love This
- Creamy malted base with crunchy surprises: The star is the silky malted ice cream base that tastes like a grown-up milkshake, while the toffee bits give a satisfying crunch in every bite.
- Economical and homemade: Making ice cream at home saves money and lets you control quality. A small investment in malted milk powder and toffee yields multiple servings and far better flavor than many store-bought options.
- Versatile and family-friendly: Kids love the candy-studded texture, adults appreciate the subtle malt complexity, and it pairs well with simple desserts or coffee. If you’re exploring homemade frozen treats, try pairing it with a slice from our other crowd-pleaser, A Slice of Heaven cake, for a decadent dessert plate.
Make it today — your freezer (and your family) will thank you.
How to Make
Quick Overview
This ice cream is easy, fast, and extremely satisfying. You’ll whisk a handful of ingredients, churn for about 20–25 minutes, and then freeze until firm. The result is a luxuriously creamy base with crunchy toffee and crushed malt balls folded in at the end — a perfect contrast of smooth and crisp. Prep time: 10 minutes. Churn time: 20–25 minutes. Freeze time: at least 4 hours.
Ingredients
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 3/4 cup granulated sugar
- 1/2 cup malted milk powder (level cup)
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits (store-bought or homemade)
- 1/2 cup crushed malted milk balls (coarsely crushed for texture)
Directions
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, malted milk powder, and vanilla extract until the mixture is smooth and the sugar is fully dissolved. Take about 2–3 minutes to whisk thoroughly so there are no lumps of powder. If the malted powder clumps, press it through a fine-mesh sieve into the bowl before whisking.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes until the mixture reaches a soft-serve consistency. Keep the lid on and check the texture around 18–20 minutes — it should thicken and start to cling to the dasher.
- When the ice cream reaches soft-serve consistency, add in the toffee bits and crushed malted milk balls. Add them gradually as the machine runs or pause and fold them in by hand with a spatula for even distribution. Aim for an even mix without overworking the base.
- Transfer the churned ice cream into a lidded, freezer-safe container, pressing a piece of parchment directly onto the surface to minimize ice crystals. Seal with the lid and freeze for at least 4 hours, or overnight, until firm.
- When ready to serve, let the container sit at room temperature for 3–5 minutes to make scooping easier. Scoop and enjoy with your favorite toppings like extra toffee bits, chocolate sauce, or crushed malt balls.
What to Serve With
- Warm brownies or chocolate sauce for a rich, gooey pairing
- Fresh berries or a berry compote to cut the richness with bright acidity
- Espresso or a cold brew on the side for an adult pairing
- Crispy chocolate wafer cookies or a buttery shortbread for additional crunch
- Pair a scoop with a warm pecan pie for a classic hot-and-cold dessert combo
Top Tips for Perfecting
- Use cold ingredients: Chilling your milk and cream helps the mixture churn faster and creates a smoother texture.
- Avoid over-sweetening: Malted milk powder and toffee add sweetness. Stick to the 3/4 cup sugar or adjust slightly to taste.
- Balance textures: Crush the malted milk balls coarsely — too fine and they’ll disappear, too large and they’ll be tricky to scoop.
- Add mix-ins at the end: Folding candy and toffee in after the churn prevents them from becoming soggy or melting into the base.
- Prevent ice crystals: Press parchment on the surface and seal the container well. If you have an ice cream maker with a bowl, keep the bowl frozen according to the manufacturer’s instructions for best results.
Storing and Reheating Tips
- Freezing: Store in an airtight freezer-safe container for up to 2 weeks for best flavor and texture. Use the coldest part of your freezer, not the door.
- Short-term storage: If you plan to eat it within a few days, keep an opaque container to reduce freezer burn from light exposure.
- Thawing: For scooping, let the ice cream sit at room temperature for 3–5 minutes. Avoid leaving it out longer, as refreezing after full thawing can cause ice crystals.
- Refreshing slightly icy ice cream: Let the container rest for 10 minutes and stir vigorously to reincorporate any ice crystals before serving.
FAQs
How long does homemade ice cream last in the freezer?
Homemade ice cream is best within 2 weeks. After that, flavor and texture may decline and ice crystals can form.
Can I make this without an ice cream maker?
Yes. Use a no-churn method by whipping the heavy cream to stiff peaks and folding in the sweetened milk and malt powder, then add mix-ins and freeze in a shallow container, stirring every 30–45 minutes until set. Texture will differ slightly.
Can I use low-fat milk instead of whole milk?
Whole milk gives a creamier texture. You can use 2% but the ice cream may be less rich. Avoid skim for best results.
How do I prevent the toffee from getting sticky in the ice cream?
Add the toffee bits at the end of churning and fold them in quickly. Store in an airtight container to minimize moisture exposure.
Can I make this dairy-free?
Try using coconut cream and a full-fat non-dairy milk, and choose dairy-free toffee or chopped caramel candies that hold up when frozen. Flavor will shift toward coconut notes.
What if my ice cream is too soft after freezing?
Freeze longer. If still soft, your freezer might not be cold enough. Ensure it reaches 0°F (-18°C).
Conclusion
This Malted Milk Toffee Crunch Ice Cream is a wonderful combination of nostalgic malt flavor, creamy base, and satisfying crunch — easy enough for a weeknight treat and special enough for gatherings. It’s forgiving for beginners, customizable with mix-ins, and economical compared to premium store-bought options. If you want a tried-and-true inspiration for this take on a classic, check out the detailed Malted Milk Toffee Crunch Ice Cream Recipe on Serious Eats for more tips and variations: Malted Milk Toffee Crunch Ice Cream Recipe. Share it with family or friends and enjoy the smiles that follow.
Malted Milk Toffee Crunch Ice Cream
Equipment
- Ice Cream Maker
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Heavy Cream Cold
- 1 cup Whole Milk Cold
- 3/4 cup Granulated Sugar
- 1/2 cup Malted Milk Powder Level cup
- 1 teaspoon Vanilla Extract
- 1/2 cup Toffee Bits Store-bought or homemade
- 1/2 cup Crushed Malted Milk Balls Coarsely crushed for texture
Instructions
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, malted milk powder, and vanilla extract until the mixture is smooth and the sugar is fully dissolved.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes until the mixture reaches a soft-serve consistency.
- When the ice cream reaches soft-serve consistency, add in the toffee bits and crushed malted milk balls, folding them in for even distribution.
- Transfer the churned ice cream into a lidded, freezer-safe container, pressing a piece of parchment directly onto the surface to minimize ice crystals. Seal with the lid and freeze for at least 4 hours, or overnight, until firm.
- When ready to serve, let the container sit at room temperature for 3–5 minutes to make scooping easier. Scoop and enjoy with your favorite toppings.
