Ever since I found out that Costco carries a big ol’ carton of heavy cream, I have been making ice cream like crazy over here. I’ve made this Nutter Butter Fudge Swirl Ice Cream and this Nutella Chocolate Chip Ice Cream that I shared over on Oh, Sweet Basil and now I’m making this Malted Mocha Chocolate Chip Ice Cream pretty much on a weekly basis.
Did you know that I just started drinking coffee?
No like really, this summer.
I have lived in Seattle for almost 10 years now and the Pacific Northwest for most of my life but coffee has never been something that I have been too fond of. That is until recently. For some reason, now, I love it. It could be the fact that I realize that the lack of sleep I’m getting because my little guy is getting not one, not two, but FOUR teeth right now is really helped by a cup of coffee. Or it could be perhaps that cold brew is really, really good. Have you tried it? If not you NEED to.
Now, not only do I want a cup in the morning and a cup in the afternoon, I’ve got to have coffee in my ice cream too.
Well I don’t HAVE to, but it certainly made a delicious addition to this Malted Mocha Chocolate Chip Ice Cream.
I was originally just going to make a Malted Chocolate Chip Ice Cream but when I was digging around my pantry looking for the malted milk powder, I stumbled onto some Espresso powder I had from when I made Kellan’s birthday cake last year. Remembering how good that chocolate cake was with the hint of espresso and how much I really wanted an iced mocha at the time, I decided to sprinkle some into the ice cream.
All of the flavors work so well. You get a little bit of malt. A bit of coffee and a whole lotta chocolate.
I’ve made this Malted Mocha Chocolate Chip Ice Cream two times in as many weeks and provided I have enough malted milk powder left, I’ll be making it again in a couple of days. I’m kind of obsessed. One bite and I’m pretty sure you will be too.
Malted Mocha Chocolate Chip Ice CreamPrint Recipe
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup malted milk powder
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Whisk together all ingredients except chocolate chips. Continue whisking until mixed well and there are no clumps of malted milk or cocoa powder.
Freeze according to your ice cream maker manufacturer's instructions. During the last five minutes of churning add in the chocolate chips. Transfer to a freezer safe container and place in the freezer until frozen, about 4 hours. Serve.