Old-Fashioned Chocolate Malt Milkshake


TVWBB Olympian
I've enjoyed maybe a dozen chocolate malts over the years and I went to the store not long after seeing this recipe. It's pretty good!

I subbed a few things - I used almond milk instead of milk, and I couldn't find the malted milk powder so I used whoppers :) I've used whoppers before, but never followed a recipe; this was better than I've made.

2 cups vanilla ice cream
2/3 cup cold milk
2 tablespoons malted milk powder
2 tablespoons chocolate syrup
2 to 4 tablespoons whipped cream
In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.
Nutrition Facts
1-1/3 cups: 443 calories, 20g fat (12g saturated fat), 76mg cholesterol, 190mg sodium, 59g carbohydrate (46g sugars, 0 fiber), 9g protein.
Originally published as Old-Fashioned Chocolate Malted Milk in Reminisce March/April 2002



TVWBB Olympian
Cooks Country put one up on FB today - I hope to try it!

Their serving sizes though..........32 oz serves 2 people though, right?

"With help from an heirloom recipe, we made a no-churn ice cream that made us melt.

SERVES 8 to 10 (Makes about 1 quart)

Malted Milk Chocolate No-Churn Ice Cream


An ice cream maker works by churning a mixture (usually milk, cream, sugar, and egg yolks) as it freezes to inhibit the formation of ice crystals and to incorporate air—so that instead of a solid block of frozen milk, you have silky, creamy ice cream. But we found an easy way to ditch the ice cream maker by whipping cream in a blender. The air in the whipped cream stood in for the air normally incorporated by churning. Using two liquid sweeteners—sweetened condensed milk and corn syrup—kept the ice cream soft and scoopable. Melted milk chocolate and malted milk powder gave this ice cream nostalgic ice cream parlor flavor."



TVWBB All-Star
If you can't find malted milk powder in your local supermarket (probably Carnation's, in the baking aisle,) see if you can find a home brew supply store for straight dry malt extract. You'll probably want to add a little dry milk powder as well. Dry malt extract is available in a vast array, ranging from very light to almost a black crystal malt extract.
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TVWBB Olympian
I found the carnation stuff a few days ago, it was available in just plain malt & also chocolate malt, I think I'll grab the chocolate malt flavor next time I see it.

I've made an approximation of this 2-3 times now, and I'm happy with it. Last night I used real milk instead of almond, and I didn't notice the vanilla ice cream was low fat low calorie, I only grabbed it because it appeared to be a premium brand and the container felt very stiff, I'll probably buy the same kind again.



TVWBB Olympian
I've made this 10-12 times & everyone always loves it, I've gotten a couple interesting reactions (G** D*mn! was one).

This is the malted milk powder I've used, I'm almost through my first container and I'm going to order a 3-pack next. I bet my neighbors will love this...one neighbor's tried but not my bbq buddy.




TVWBB Olympian
I haven't made these for a while but I changed it up a bit after smelling smoke out of my "new" blender.

I saw this guy's video & tried it like this which uses a lot more milk.

I gave a container of Malt to a neighbor who stumbled across a malt machine at some sort of second-hand or restaurant supply store........... can't wait to try their version.