If you are looking for ways to use up your leftover Halloween candy, make this Vanilla Malted Milk Ball Ice Cream. Creamy no-churn vanilla ice cream gets an upgrade with malted milk powder and malted milk ball candies. Who says ice cream is just for summer!
Use Leftover Halloween In Ice Cream
I think it’s safe to say Halloween this year was a little different. Normally, I expect at least 100 trick-or-treaters to grace my doorstep. This year, I set up a little table at the end of the driveway with candy goodie bags.
And naturally, I bought too much candy. As much as I encouraged (from a safe distance – of course) the ghouls and goblins walking by, I couldn’t get rid of all of the candy. leaving me with the quandary – what the heck do I do with all of this candy?!
Put it in some desserts, silly.
The more I pondered this, the more it seemed so perfect to throw chocolate candies in sweet treats. Some ideas I had before landing on this ice cream:
- Brownies – any chocolate candy would be delicious chopped and sprinkled on top of a brownie!
- Cookies – a full-size peanut butter cup stuffed in the middle of a cookie (yum!)
- Cake – chopped up candies would be great in a frosting or as a filling on a layer cake
- Candy – make new candy – like caramels stuffed with Pop Rocks
- Pudding – melt chocolate candies in the pudding – like the Milky Way Pudding
- Edible Cookie Dough – M&M’s, Snickers, Milky Way, Reese’s Pieces … you get the idea
- Cheesecake – sprinkle chopped Snickers in the cheesecake batter
All of these were on my list to make. The Milky Way Pudding was the only treat to come to fruition. I ate the remainder of the Halloween candy before it had a chance to shine in a new dessert … Next year I guess.
What Is Needed To Make Vanilla Malted Milk Ball Ice Cream
Getting to this dreamy ice cream. Making this ice cream is easy. Correction – making any ice cream from my blog is easy. This recipe – like the others – is no-churn. So, you don’t need a fancy ice cream machine.
So what exactly do you need to make this ice cream:
- Sweetened condensed milk – The creamy and sweet of sweetened condensed milk does double duty in the ice cream – texture and flavor.
- Heavy whipping cream – That has been whipped to peaks – this gives the ice cream texture, volume, and flavor.
- Malted milk powder – Ever had a soda fountain malt? Think of this as the ice cream scoop version. A must if you want malt flavor in the ice cream.
- Malted milk ball candies – The star of this recipe. I used Whoppers candies and chopped up some, and left a few whole.
- Splash of vanilla extract – Purely for flavor.
- A little salt – Enhances all of the flavors in the ice cream.
- Hand held mixer
- Mixing bowl
- Liquid measuring cup – I use this to measure the sweetened condensed milk, as well as mix in the malted milk powder.
- Loaf pan, small cake pan, or ice cream container – I’ve been making my ice cream in my small 6-inch cake pan. Though, I highly recommend investing in ice cream containers if you plan to make a lot of ice cream.
- Plastic wrap – Only needed if you are storing the ice cream in a loaf or cake pan. I cover the ice cream with plastic wrap and foil – to keep it cold.
- Rubber band – Big enough to fit around the loaf or cake pan. I use the rubber band to secure the plastic wrap tightly.
No-Churn Ice Cream
A bit on no-churn ice cream. As the name implies, it doesn’t need to be churned in an ice cream maker.
But does it taste like ice cream?
Yes. No-churn ice cream is just as silky and creamy as ice cream that has been churned. Whipping the heavy cream incorporates air and volume much like an ice cream machine would.
I actually would compare no-churn ice cream to a gelato more than a tub of ice cream. The base of gelato is similar to no-churn ice cream – milk and sugar, and the result is a super creamy frozen dessert. And neither use egg in the base to provide extra fat content to the ice cream.
Why sweetened condensed milk
To be honest – I haven’t tried anything else to replace it. I just don’t know that anything else would make the ice cream as creamy. Unless you want to go full dairy-free (check out my recipes below).
Essentially, sweetened condensed milk has had the water removed from the milk. And water in ice cream can equal icy ice cream. So, with that, I wouldn’t recommend using straight up milk. Evaporated milk may work, but again I haven’t tried it.
Tips For Making Vanilla Malted Milk Ball Ice Cream
- Use cold heavy cream – This is one recipe where things don’t have to be at room temp. Cold whipping cream whips better
- A liquid measuring cup – Is a great alternative to dirtying another bowl. Especially for smaller quantities. I use a 1-cup liquid measuring cup to measure out the sweetened condensed milk, and to mix in the malted milk powder, vanilla, and salt.
- Fold vs. stir – You’ve worked hard to whip the whipping cream, and we don’t want to deflate too much of the air. Use a spatula to gently fold the sweetened condensed milk into the whipped cream.
- Taste test – I can’t emphasize this enough. I use less sweetened condensed milk than I normally would in a recipe like this. Because the malted milk powder is sweet. But, if you want more sweetness, add another tablespoon or two of the sweetened condensed milk.
- Candies – Along with taste testing, feel free to increase or decrease the amount of candies in the ice cream. I found the amount in the recipe to give you candies in every bite!
Now that we have moved past Halloween, let’s bring on Christmas!
More Ice Cream Recipes
- Creamy Pina Colada Ice Cream (Dairy-Free)
- No-Churn Fresh Cherry Ice Cream
- Dairy-Free Strawberry Ice Cream
- Cherry Chocolate Swirl Ice Cream
Vanilla Malted Milk Ball Ice Cream (No-Churn)
- 6-Inch Cake Pan, 9×5 Loaf Pan, or Ice Cream Container
- In a medium mixing bowl, use a handheld mixer to whip the heavy cream until firm peaks form – about 3-5 minutes.
- Measure out the sweetened condensed milk in a liquid measuring cup. Add the malted milk powder, vanilla extract, and salt and whisk to combine.
- Using a rubber spatula, add the sweetened condensed milk mix to the whipped cream and slowly fold the mix together until thoroughly incorporated. Gently fold in the chopped malt ball candies. You can also add a few more whole candies too.
- Pour the ice cream into your preferred container. If using the cake pan or loaf pan, cover tightly with plastic wrap. I use a rubber band to secure the wrap tightly, then cover again with aluminum foil. Freeze the ice cream for at least 8 hours (or until frozen). Overnight is best. Enjoy!
- Sweeten your ice cream to taste with the sweetened condensed milk. I reduced the amount I would normally use because the Malted Milk Powder is sweet.
- Add more or less malted milk ball candy if you prefer.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!