Malted Chocolate Heath Bar Ice Cream is insanely decadent and delicious. This homemade chocolate ice cream is the real deal…full of deep chocolate flavor with crunchy bits of heath toffee throughout. I hope you enjoy this indulgent treat!
July is National Ice Cream Month…
So I made you some ice cream, not just any ice cream, Chocolate Heath Bar Ice Cream with Malt. Ooohhh yeeeeeah. This is the stuff my friends. Before I get to that, what’s up? How was your 4th of July?
I spent the weekend in Wisconsin with two of my very best friends. My girlfriend, Ashley, is getting maaarrrried in August so not only did I get to spend the 4th with her and her family, but we also showered her on Sunday too! Yes, she had a beautiful bridal shower on Sunday right near the lake. Here are a few pictures from the weekend. 🙂
Brooke, Ashley, Yours Truly
We had a lovely weekend. I just love the lake life – grilling, boating, tanning, beer, bonfires, s’mores, wine, and no makeup. That’s the life my friends. Miss it already!
You know what else I miss? This ice cream. It’s gone. We ate it all.
This recipe was inspired from Vin’s favorite blizzard from Dairy Queen. He orders a chocolate heath blizzard, with malt. I believe his dad started the malt thing, but Vin caught on real fast and so did my sister. My family loves malt. I prefer an oreo blizzard or s’mores blizzard, no malt, but if a chocolate heath blizzard with malt was the last thing available to eat on Earth, I think I would be just fine.
This stuff is ridiculously creamy…the creamiest ice cream I’ve ever had. Truth. I used half & half and heavy whipping cream. Smile big! 🙂 You don’t have to use the heavy whipping cream, you can use about 4 cups of half & half or even substitute whole milk instead of the whipping cream. Totally up to you and your taste buds. Whatever you decide to do, your taste buds will love it! Chocolate, heath, malt and cream…pretty good combination. 😉
It’s the summa, eat ice cream!
- 3 cups half & half
- 1 1/4 cups heavy whipping cream
- 5 egg yolks
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 cup semi-sweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1 cup malted milk powder
- 1 1/2 cups heath bar bits
- In a stand alone mixer fitted with a whisk attachment (you can also use a hand held mixer), whisk egg yolks on medium speed until light in color, about 2-3 minutes.
- Next, Add half & half, heavy whipping cream, sugar and cocoa powder to a large pot and place over medium heat. Mix well and bring to a simmer. Turn heat to low.
- With your mixer on low-speed, slowly ladle half of the hot cream mixture to the eggs to temper the eggs. Scrape down the sides of the bowl as necessary.
- Next, pour the tempered eggs into the large pot with the rest of the cream mixture. Add chopped semi-sweet chocolate and stir constantly over medium heat until mixture thickens and coats the back of a wood spoon. This can take about 10 minutes.
- Once thickened, take off heat and whisk in vanilla and malted milk powder. Pour custard into a large bowl and place plastic wrap directly on the surface of the custard. Place in refrigerator to cool completely, about 4 hours or over night.
- Once custard is completely cooled, place in your ice cream maker. After about 5 minutes add heath bar bits. Continue to churn until thickened. Place ice cream in a bowl with a lid and place in your freezer for at least 6 hours, preferably over night. Ice cream will be very creamy.
Carol
Mixing the dry cocoa powder with the eggs did not work for me. I tried to break it up in the hot liquid. I used a sieve and removed all the rubber like substance I created when I mixed cocoa with egg yolks. I will make this again, but I will beat 6 egg yolks and add the hot liquid to just the eggs. I will mike 1 cup of sugar, half and half, heavy cream, cocoa powder, malted milk together over stove until steaming. I will temper the eggs, then throw eggs and mixture used to temper, back into pot and stir until thickened.
Jessica Erin
Hi Carol – I’m sorry you had trouble with the recipe. I took a look at it and made some changes based off of some research. Please let me know how it turns out! I appreciate you taking the time to let me know that you are having issues and I am more than happy to learn from my readers and make changes to my recipes so they not only taste great, but are easy to implement!
Ann
5 egg yolks and 1/2 cup cocoa powder makes a substance that sticks to the beaters and doesn’t dissolve when adding the hot mix. I had to strain the chocolate mixture before cooling as the chunks were numerous. Tastes great but didn’t mix up like I was expecting.
Carol
I wish I had read the reviews before I started! The cocoa powder stuck to the wisk and even cooking it, didn’t dissolved and I too had to strain it out. Usually, my custard is 6 egg yolks which I beat while adding the hot mixture. I changed up a lot on this recipe after the disaster which came about while making this recipe! Next time, I will add the sugar (which I will up to 1-cup, heavy cream, half and half, cocoa, malted milk, cook, temper eggs, pour eggs back in and cook until thickened. I do home it comes out – I will find out tomorrow.
Christie
What a fun time and fantastic ice cream.
Jessica Erin
Thanks Christie!
DessertForTwo
Wow! This sounds awesome! I love the personal photos, too 🙂
Jessica Erin
Thanks girl!
realfoodbydad
What a ridiculously awesome ice cream, love this!!
Jessica Erin
Thank you!!
julia
Wow this looks great!!! In love and craving this now!
Jessica Erin
Thanks girl!
Christine at Cook the Story
This ice cream sounds unbelievably decadent and that dark color is gorgeous, too.
Jessica Erin
Thanks so much Christine – it’s pretty rich and definitely fulfills that chocolate craving! 😉