Known as ‘cow biscuits’ in our home, one of my favourite biscuits as a child and still today is the malted milk biscuit. Whether I am having a cup of tea or a glass of cold milk, malted milk biscuits are the perfect ‘dunker’. I am also partial to a cup of Horlicks in the colder months; but why stop having Horlicks when the weather gets warm? And so, the idea for my malted milk ice cream was born.
The base for this recipe is similar to that of my no-churn mince pie ice cream in that it consists of just two ingredients. All ice cream needs cream (obviously) and there really is no compensating for the luscious thick consistency of double cream (sorry, waist!)
Most ice creams start with a custard base. My recipe for malted milk ice cream bypasses this by using condensed milk. After all, it’s sweet and creamy with a caramel-like viscosity. No custard also means it takes half the time and there is no risk of ended up with vanilla scrambled eggs!
This ice cream is also no-churn. Why? Because we beat the living daylights out of it before to incorporate air. This, together with the high sugar content of the condensed milk, means you get a super smooth ice cream in less than half the time!
As an added bonus, if you read to the bottom of the recipe, you’ll find out how to make this ice cream even more special. I will give you a hint… With a bit of melted chocolate, this ice cream tastes just like a popular chocolate treat! (It’s Maltesers!)
Who doesn’t want biscuits in ice cream form? Give it a go!
Malted Milk No-Churn Ice Cream
- 300 ml double cream
- 170 ml condensed milk
- 60 g Horlicks light
- In a large bowl, mix together the double cream, condensed milk, and Horlicks until the Horlicks is thoroughly combined.
- Whip the mixture until it forms soft peaks (if you’re doing this by hand, it will take 5-10 minutes due to the amount of cream being whipped.)
- Once whipped, spoon the mixture into a container (Tupperware, or a clean ice cream tub are both fine) and freeze for at least six hours but preferably overnight.
- Scoop and serve. I like to serve this ice cream with a malted milk biscuit instead of a wafer. You can also crush some malted milk biscuits and sprinkle on top!