Malted Milk Toffee Crunch Ice Cream
A no egg churned ice cream with malted milk powder, toffee bits, and crushed malted milk balls.
Equipment
- ice cream maker
- Large mixing bowl
- Whisk
- Freezer safe container with lid
- Rolling Pin
Ingredients
Main Ingredients
- 2 cup heavy cream cold
- 1 cup whole milk cold
- ¾ cup granulated sugar
- ½ cup malted milk powder
- 1 tsp vanilla extract
- ½ cup toffee bits
- ½ cup malted milk balls crushed
Instructions
Cooking
- Whisk. Combine the cream, milk, sugar, malt powder, and vanilla and whisk until the sugar dissolves and the mixture looks smooth.
- Churn. Pour the base into a frozen ice cream maker bowl and churn 20 to 25 minutes until it looks like soft serve.
- Mix in. Add the toffee bits and crushed candy in the last 2 minutes of churning.
- Freeze. Spoon the ice cream into a lidded container, press parchment on top, and freeze at least 4 hours until firm.
- Serve. Rest the container on the counter for 5 minutes, then scoop into cones or bowls.
Notes
Substitutions: Use half and half in place of the whole milk, or swap the malted candy for crushed chocolate covered toffee bars.
Tips: Freeze the ice cream maker bowl overnight and chill the base well for the creamiest texture.
Storage: Freeze in an airtight container for up to 2 weeks.