Chocolate Malt Ice Cream

Chocolate Malt Ice Cream

5 Reviews
From: EatingWell Magazine August/September 2006

Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in 1/2 cup mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover's delight.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 2 1/2 cups skim milk
  • 2/3 cup sugar
  • 1/2 cup nonfat dry milk
  • 1/2 cup malted-milk powder
  • 3 1/2 ounces unsweetened chocolate, chopped
  • 3/4 cup pasteurized liquid egg whites, (see Note)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt


  • Active

  • Ready In

  1. Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
  2. Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
  3. Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.
  • Make Ahead Tip: Freeze in a sealable plastic container for up to 1 month.
  • Pasteurized liquid “egg products” are used in recipes calling for eggs that are uncooked. Pasteurization kills any harmful bacteria that may exist in uncooked eggs. Look for them in the dairy case, near the eggs or in the freezer.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 143 calories; 4 g fat(3 g sat); 1 g fiber; 21 g carbohydrates; 5 g protein; 10 mcg folate; 4 mg cholesterol; 17 g sugars; 80 IU vitamin A; 0 mg vitamin C; 111 mg calcium; 1 mg iron; 118 mg sodium; 234 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 fat-free milk, 1 other carbohydrate

Reviews 5

August 09, 2015
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By: EatingWell User
Wow - where's the fat? Melted the chocolate in a double boiler before whisking in the other ingredients. Was still mostly liquid after running through the ice cream maker, but I put it in the freezer ... and it came out beautifully! Dense, creamy, easy to serve. I was shocked, expected a brick. Great flavor. All the fat is in the chocolate, which might be better than dairy fats (stearic acid is neutral on cholesterol). Will do again with darker chocolate and a touch less sugar. Pros: Low fat but creamy
July 30, 2012
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By: EatingWell User
Easy and tasty. Dense chocolate flavor. The slight graininess of finished ice cream is from the malt powder not the chocolate.
January 22, 2012
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By: EatingWell User
Look at the tiny serving size! I was very excited about making this recipe, then took a second look at the serving size...1/4 cup and 134 calories? That is hardly low-calorie! In fact this recipe has as many or more calories than the average serving of Ben and Jerry's (this recipe having 270 per 1/2 cup and most B&J flavors having 250-260.) What a scam. This recipe is incredibly misleading...sure it's low in fat but it is not low-calorie by any means. Shame on you Eating Well!
July 26, 2011
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By: jen.gohawks
Great Recipe! This was quite possibly the best homemade ice cream I've ever made! The texture was a little grainy because the chocolate did not melt smoothly, however it was not bad. Ice cream tasted sinfully good, was a rich and decadent desert. Will definitely make this again!! Thanks EatingWell.
July 18, 2010
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By: EatingWell User
Great flavor from the malt powder, but couldn't get the chocolate to melt completely, which gave the final product an unpleasant grainy texture. Will try again and melt the chocolate on it's own before adding to hot milk.