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Malt chocolate ice cream

Malt chocolate ice cream

A star rating of 4.5 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus churning and freezing
  • More effort
  • Serves 6

All the flavours of a gorgeous mug of malty
cocoa, combined into a delicious ice cream

  • Freezable
Nutrition: per serving
low insalt0.3g


  • 284ml pot double cream
  • 300ml full-fat milk
  • 6 egg yolks , beaten
  • 50g Horlicks powder
  • 200g milk chocolate , chopped into small chunks
  • 3 tbsp Irish cream liqueur
  • small pack Maltesers , to serve (optional)


  • STEP 1

    Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and Horlicks together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.

  • STEP 2

    Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in balls with Maltesers crumbled over, if you like.

Recipe from Good Food magazine, March 2009

Goes well with


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A star rating of 4.5 out of 5.15 ratings

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