It’s warming up in the mid-Atlantic and I’ve been dreaming of malted milk treats for a few months now. I wasn’t sure what I was going to make, but I had some Strawberry Whoppers sitting in cabinet for a while and I thought it would be a yummy combination in ice cream. While making this ice cream, my idea was to make an ice cream cake, however, that just didn’t happen. It turned out great as a side to the cake that was made.
To tell ya the truth, I bought three boxes of the Strawberry Whoppers not knowing what I might do with them. I ate one – that’s a given. And then I used half a box in this strawberry malted milk ice cream, and continued to eat the other half. Then I had to ration the remaining box for the rest of the dessert.
I must tell you, I really like strawberry Whoppers. Maybe even better than the chocolate ones. Is that bad?
I don’t know if it’s the sweetness of them or the strawberry flavor, or even just the malted milk center, but I really enjoyed eating them!
This ice cream is easy to make and you will need an ice cream maker to make it. I love my KitchenAid Ice Cream Maker that attaches to my mixer. It does all the hard work and churns a rich and creamy ice cream.
I’ve been making this ice cream base adding in different extracts and mix-ins for a long time. Yes, it uses raw eggs, but I’ve never had any ill effect from freezing the ice cream. Don’t over-think it, just enjoy it! The eggs add a creaminess and richer flavor that no-churn ice creams just can’t provide. Oh, and they also last longer in the freezer.
When adding malted milk powder to the cream mixture, it’s important to let it sit in the fridge and allow the powder to completely dissolve.