Malted Milk Chocolate No-Churn Ice Cream

• portions: 10 items

Ingrédients

2 cups, heavy cream, chilled

1 cup, sweetened condensed milk

6 ounces (170 grams), milk chocolate, melted

6 tablespoons, malted milk powder

1/4 cup, whole milk

1/4 cup, light corn syrup

2 tablespoons, sugar

1 teaspoon, vanilla extract

1/4 teaspoon, table salt

1/8 teaspoon Xanthan gum

Instructions

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, melted chocolate, malted milk powder, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.

Notes

To melt the chocolate, microwave it in a bowl at 50 percent power for 2 to 3 minutes, stirring it occasionally. The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

Nutrition

• Calories: 3985