Food. Life. Travel

Chocolate Malt Mini Eggs Ice Cream: Recipe

I am an ice cream addict. This clearly isn’t news to anybody. I have an abundance of ice cream recipes on my blog and with good reason. Ice cream is the greatest dessert on earth. And I say this in the absolute most unbiased manner ever. Okay, I clearly can’t convince you of my unbias (spoiler alert I am biased) but maybe I can convince you of how tasty this Chocolate Malt Mini Eggs Ice Cream is. 

This recipe was inspired by a scoop of this flavour I had at a local ice cream shop in my city (i.e. one of the best ice cream stores in my city!). I sampled it last year and I loved the flavour. My only caveat is that they did not put enough mini eggs in the ice cream. I personally find this insulting. How can you have mini eggs in the title but not put enough in the ice cream? I swear I only got a few pieces. It was a true travesty.

Thus, when I embarked on recreating the recipe I knew that I would not make the same grave mistake. My Chocolate Malt Mini Eggs Ice Cream stays true to its name. There is an abundance of malt and no shortage of mini eggs!


Perhaps the best thing about this recipe is that (at least in Canada), you can make it year round. That is because mini eggs are now available year round. I think that is great. I also think that kinda sucks! There was something magical and marvelous around the anticipation of buying a bag of mini eggs around this time of year. While it’s great that I can purchase them anytime I want, I miss the joy of catching the first glimpse of the purple packaging in the grand Easter theme display at local grocery stores.

In any case, we can rejoice in knowing that whenever the fancy strikes, you can whip this batch of chocolate malt mini eggs ice cream whenever you want! And the hardest ingredient to find won’t be the mini eggs, but rather the malt powder.

I searched high and low for malt powder and I could not find it anywhere. Not even at Bulk Barn. There were recipes to make your own but I did not want to go through all the hassle for this pint of ice cream (and remember you are talking to a certified lazy girl hack queen). Finally, I settled on purchasing a box of chocolate malt power drinking mix – MiloMilo is the Nesquick of the 70s and 80s. And maybe even now. But I know for sure it was the drink of choice for my mom whilst growing up.

Ideally, I would have preferred pure malt powder and then add cocoa to make it chocolate, but I had to settle for Milo. On the plus side, Milo powder also had some vitamins added to the substance, turning ordinary ice cream into healthy – well healthier than normal ice cream 😉 So I would say it is a win-win all around.


Chocolate Malt Mini Eggs Ice Cream: Recipe

This sweet and creamy malt chocolate ice cream is topped with crushed mini eggs, making this the perfect Springtime recipe!

Servings 1 quart


  • 2 Cups Heavy Cream 35%
  • 1 Cup Whole Milk
  • 2/3 Cup Cane Sugar
  • 2/3 cup Chocolate Malt Powder
  • 2 tsp Vanilla
  • 1 tsp Salt
  • 4 Egg yolks
  • 1 cup Crushed Mini Eggs (or more - seriously go crazy here)


  1. Combine 1 cup of heavy cream, whole milk, malt powder and sugar in a heavy bottom saucepan. Bring mixture to boil. Steam will begin to rise and the sides will bubble up.
  2. Remove mixture from heat and add in salt and vanilla essence. Cover with a lid and set aside for15-20 minutes.
  3. Bring mixture back on the stove over low heat. Whisk the egg yolks and add them to the mixture. Stirring constantly, you want the mixture to coat the back of your spatula (10 - 15 minutes).
  4. In a large bowl, pour remaining 1 cup of cream and place a fine meshed sieve on top.
  5. Once the mixture is ready, strain it through the sieve. Avoid letting the curdled egg go through.
  6. Stir the mixture and place it in your freezer for 3.5 hours or until mixture is thoroughly chilled. Churn immediately. If you are not planning on churning the ice cream that day, place mixture in the fridge overnight!
  7. Churn the ice cream according to the manufacturers' instructions. Around the last 5 or so minutes, add the crushed Mini Eggs. Place ice cream in a freezer-safe container, and let it freeze for 4 more hours before serving.

Recipe Notes

I use Milo Chocolate Powder as the Malt powder. Any chocolate malt powder will do (such as Ovaltine). If you do not have chocolate malt powder, but you do have regular malt powder, remove 4 tbsp of malt powder and replace it with 4 tbsp of cocoa powder. 

If you want to control the sweetness (since the mini eggs are already sweet), I recommend starting off with 1/3 cup of sugar. 


How delicious does this ice cream look? Chocolate Malt Ice Cream is caramelly and sweet. The cocoa adds depth and finally, the crunch of the mini eggs is delightful and tasty. There really isn’t much else to say, but the pictures should convince you that this is the best ice cream you could possibly make!


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