Move over 99 Flake — there’s a new retro ice cream in town, and it’s got biscuit crumbs in every bite.
Malted Milk Ice Cream (No-Churn)
It’s official — the humble biscuit tin just got a glow-up.
We’re talking about the classic, nostalgic Malted Milk — that simple, sweet, slightly toasty biscuit that’s been quietly hanging out beside your cuppa for decades. But what if we gave it the ice cream treatment?
Recently, I spotted a pack of Malted Milks at a friend’s house, and I couldn’t resist nabbing one. One bite in, and I was instantly reminded how much I love that comforting, malty flavour.
Naturally, I started wondering… how would that taste churned into ice cream? And I had to give it a whirl — quite literally.
Our no-churn Malted Milk Ice Cream is everything you didn’t know you needed: creamy, mellow, and full of that classic oaty, malty biscuit warmth, with crushed biscuits folded right in. It’s soft, nostalgic, and incredibly scoopable straight from the freezer.
And the best bit? No churn. No faff. No ice cream machine meltdown.
In this Article, We’ll Share:
✅ A little info on Malted Milk Biscuits
✅ A no-churn Malted Milk Ice Cream recipe that’s both creamy and crunchy
✅ Tips to keep biscuit bits crisp (not soggy – we’ve done the testing!)
✅ Fun flavour twists (hello, Malteser mix-ins)
✅ Suggestions for giving other classic biscuits the Ice Cream treatment
If you’d like to head straight to our Malted Milk Ice Cream Recipe and step-by-step guide, please use the following link, or read along to find out more.
Why We Love Malted Milk (and Always Have)
There’s something about that malty, slightly toasted sweetness that just hits the spot. It’s subtle but distinctive — not quite chocolate, not quite caramel, but all warm and nostalgic.
Add that familiar flavour to a base of smooth, whipped vanilla ice cream, and you’ve got a dessert that’s very nostalgic, delicious and elevated.
What Are Malted Milk Biscuits, Anyway?
If you’re not from the UK — or haven’t been raiding the biscuit tin lately — you might be wondering what exactly a Malted Milk is.
Malted Milk biscuits are a classic British treat, known for their light, milky flavour and melt-in-the-mouth crunch. They usually feature a sweet cow imprint (yes, really!) and are made with wheat flour, milk powder, and a dose of malted barley, giving them their signature toasty, nostalgic taste.
They’re not flashy. They’re not filled.
But they’re a quiet biscuit legend — perfect for dunking, snacking, or (in our case) folding generously into ice cream.
You’ll usually find them in any UK supermarket, often near the Rich Teas and Digestives. And if you’re shopping abroad, look for malt-flavoured milk biscuits or try subbing with something like Graham crackers or Horlicks-flavoured cookies for a similar vibe.
Homemade Malted Milk Ice Cream Recipe (No-Churn)
Ready to scoop some nostalgia? Here’s how to whip up your own creamy, biscuit-laced ice cream — no churn and no fuss.
(Prep Time: 15 minutes, Freeze Time: 6–8 hours, Serves: 8 scoops)
Skill Level: Easy
Ingredients:
- 600ml double cream
- 397g sweetened condensed milk (standard tin)
- 1 tsp vanilla extract
- 3 tbsp Horlicks malted drink powder (or similar malted milk powder – not chocolate flavour)
- 10–12 Malted Milk biscuits, roughly crushed (save some for garnish)
- Pinch of salt (optional, but lovely)
Optional Add-Ins:
- Crushed Maltesers
- Drizzle of caramel sauce
- Dash of bourbon or whisky for an adult twist
Quick Method:
- Whip the cream to soft peaks in a large bowl. You want it thick but still smooth.
- In a separate bowl, mix the condensed milk, vanilla, and Horlicks powder until fully dissolved.
- Gently fold the cream into the malted milk mix – take your time to keep it light and airy.
- Stir in most of your crushed biscuits, saving a handful for topping.
- Pour into a freezer-safe tub, sprinkle with remaining biscuit bits, and cover.
- Freeze for 6–8 hours or until scoopable.
- Serve straight from the tub – or let it soften for 5 minutes for that soft-serve scoop!
Bonus tip: Malted Milk biscuits keep their bite surprisingly well if you layer them last. They’re hardy little heroes.
Twist It Up – Malted Mashups
Want to push the flavour boundaries? We love a remix! Check out these flavour pairings that will take your Malted Milk Ice cream up several notches:
- Malteser Madness – Add chopped Maltesers or a swirl of chocolate sauce
- Strawberry Milkshake Swirl – Ripple through strawberry jam for a nostalgic ’90s twist
- Malted Caramel Ripple – Add a drizzle of caramel and a pinch of flaky salt
- Grown-Up Version – Add a splash of Baileys or bourbon to the mix
Nutrition Per Scoop (Approximate):
(Based on 8 servings)
- Calories: 320 kcal | Fat: 22g | Carbohydrates: 26g | Sugars: 23g | Protein: 4g | Salt: 0.3g
(Values may vary based on your mix-ins – especially if you’re generous with the Maltesers!)
Tips to Keep Your Biscuits Crunchy
- Don’t crush the biscuits too fine — go for chunky crumbles. Texture is key!
- Stir them in after folding the cream and condensed milk together.
- Fancy extra crunch? Toast the biscuit crumbs briefly in a dry pan or oven before adding. Trust us.
Turn Your Biscuit Tin Into a Freezer Full of Flavour
If Malted Milks can become a creamy, crunchy ice cream treat, just imagine the possibilities lurking in the rest of the biscuit tin!
Here are a few more British classics just begging for the ice cream treatment — and how you can bring them to life:
🍦 Custard Cream Ice Cream
Think of this as the vanilla sandwich’s rich cousin. Blitz a handful of Custard Creams into your base, then ripple in some thick vanilla bean custard for a double hit of nostalgia.
Extra twist: Fold in a few crushed whole biscuits at the end for that satisfying crunch.
🍫 Bourbon Biscuit Ice Cream
Chocolatey, rich, and oh-so dunkable — Bourbons make a brilliant base for a chocolate malt-style ice cream. Use a cocoa-enhanced cream mix, fold in crushed Bourbons, and add a dark chocolate swirl for drama.
Grown-up tip: A splash of coffee liqueur makes it even more indulgent.
🍪 Digestive Biscuit Ice Cream
Simple and subtly sweet, Digestives lend themselves beautifully to a cheesecake-style blend. Try adding cream cheese or Greek yoghurt to your base, and swirl in a raspberry or lemon curd ripple.
Tip: Toast some Digestive crumbs with butter and sprinkle them over the top for a faux-biscuit base crunch.
🍵 Rich Tea Ice Cream
Light and crisp, Rich Tea biscuits are perfect for tea-infused ice cream. Steep Earl Grey or English Breakfast tea in your cream, then fold in crushed Rich Teas for a delicate flavour that’s perfect with a biscuit on the side.
Flair factor: Add a drizzle of honey or a pinch of lemon zest to brighten things up.
🌰 Hobnob Ice Cream
Oaty and moreish, Hobnobs bring chew and texture. Fold in toasted oats and golden syrup, and swirl in a bit of chocolate if you’re using the chocolate-coated version.
🎉 Party Ring Ice Cream
Bright, fun, and pure childhood joy. Try a simple vanilla base with chopped Party Rings folded through and a swirl of raspberry or strawberry jam. The colours pop, and the flavours scream party.
Whatever your biscuit of choice, the no-churn base is your blank canvas. Whip, fold, swirl, and snack your way to homemade ice cream bliss — no machine, no fuss, just freezer-to-fantastic flavour.
Want more ideas? Tell us your favourite biscuit and we’ll help you turn it into a scoop-worthy dessert!
The Final Scoop – Biscuit Tin, But Better
Malted Milk Ice Cream is one of those sleeper hits — it’s unassuming, it’s not flashy, but the flavour is pure comfort. And once you’ve tried it homemade? You’ll never look at the biscuit aisle the same way again.
Easy to make, fun to share, and endlessly customisable — this one’s going into the permanent flavour folder.
👉🏽 Tried this recipe? Or do you have a favourite biscuit/cookie that you think should get the ice cream treatment? Let us know in the comments section below or tag us on social @frostedfusions with your Malted Milk scoops, biscuit art, or ice cream sandwiches – we’d love to see them!
We hope that you have enjoyed our article – Homemade Malted Milk Ice Cream – Creamy, Crunchy, And Delicious – and that we have inspired you to give this recipe a go. If you have any questions, please drop us a comment below, and we will be happy to get back to you.
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Oh, this was such a delightful read! The ice cream sounds absolutely divine. I’ve never had a malted milk biscuit before, but I did grow up devouring chocolate-covered malt balls—do you think those would make a good mix-in for this recipe? Are they similar in flavor to the biscuits? Either way, this post had me smiling from start to finish. It stirred up such a cozy sense of nostalgia, even without the UK biscuit background. Can’t wait to try a version of this!
Hi JarieLyn,
Thank you so much for your kind words — we’re so glad that our post brought a smile and stirred up some nostalgic vibes!
Yes, chocolate-covered malt balls, which would be like Maltesers or Whoppers made by Hershey’s stateside, would make a fantastic mix-in! They definitely share that classic malted milk flavour, with a crunchy texture that would complement the creamy base beautifully.
In fact, they’d probably bring a slightly more indulgent twist to the recipe — especially if folded in just before the final freeze, so they stay nice and crisp.
The UK-style malted milk biscuits are a bit more subtle in flavour, with a creamy malt note and a light crunch. But your chocolate malt ball variation sounds every bit as delicious — a perfect nod to your own childhood treats!
Do let us know how you get on if you give this recipe with your adaptation a try, we’d love to hear how it turns out.
Warmest wishes,
Cherie