Recipes & Advice
Malted Chocolate Ice Cream with Pretzel Bark


Creator: Candace Chan, CA

Ice cream is a classic dessert and perfect for those who are not inclined to baking, particularly on hot summer days. This recipe invokes memories of hand-spun chocolate malted milkshakes served in tall frosted glasses. It is simple, but wonderful all the same. The cocoa powder creates a rich base without making the ice cream too heavy or sweet. The malted milk powder adds a nuttiness in flavor and helps the mix thicken to create a frozen custard like density. The fruitiness of the semisweet chocolate cuts through the cream while the pretzels and peanuts add a nice salty crunch.

Expand/Collapse Ingredient Details


For the Ice Cream

For the Pretzel Bark


Combine heavy cream, malted milk powder, vanilla extract, and cocoa in large bowl and set aside.

In a small to medium sauce pan, warm the half and half and sugar.

While constantly whisking egg yolks, gradually pour warm milk mixture to combine. Be careful not to scramble the eggs.

Pour egg mixture back into the sauce pan and heat over medium low heat, stirring constantly until mixture thickens to form a custard dense enough to coat the spoon or spatula.

When custard is ready, pour into a fine sieve over the bowl of heavy cream and combine. Cool the mixture in an ice bath and place in the fridge covered overnight to thicken.

The next day, stir custard before pouring into an ice cream maker. Prepare according to manufacturer's instructions.

Stir in pretzel bark before transferring mixture back into a freezer proof container to harden.

For the Pretzel Bark
Chop pretzel sticks to medium pebble sized pieces.

Over a double boiler, melt 6 oz of chocolate.

Remove from heat and stir in the remaining 2 oz of chocolate until melted.

Stir in pretzel bits, making sure eat piece is coated. This will prevent the pretzel bites from becoming soggy in the ice cream. No one wants soggy pretzels in their ice cream!

Spread the chocolate mixture to form a thin layer on a parchment lined baking sheet. It may be lumpy, but should be thin enough to form "chips" for the ice cream.

When fully cool, break bark into pieces and set aside.


This ice cream can be served as is or made into milk shakes. It also makes excellent sundaes topped with caramel sauce, extra pretzel bark, and chopped peanuts.

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