Craving a grown-up treat that’ll take you back to your childhood? This homemade bourbon malted milk ice cream is the perfect solution – rich, creamy, and studded with those nostalgic malted milk candies.

Bourbon Spiked Malted Milk Ice Cream | Kita Roberts PassTheSushi.com

Looking for the perfect homemade ice cream?

This bourbon malted milk ice cream is here to save the day! It’s like the grown-up version of that malted chocolate shake you loved as a kid, but with a boozy kick from the bourbon.

Spiking your homemade ice cream with a bit of booze isn’t just for grown-up fun (though that’s definitely a perk!). Alcohol actually helps lower the freezing point of the ice cream base, which can result in a smoother, creamier scoop. Plus, a splash of bourbon or liqueur can create a complex flavor profile that complements your chosen base. We love taking classic flavors and turning them into adult-only indulgences, like our spiked potato and huckleberry swirl ice cream or our spiked Mexican mocha ice cream. For this recipe, we chose bourbon as it’s slightly spicy and blends perfectly with the nostalgic flavor of the malted milk mixture. 

What Is Malted Milk Ice Cream?

Malted milk has a surprisingly long history, dating back to 1873! Invented by a British food manufacturer named William Horlick, it was originally created as a healthy and convenient food source. The recipe combines wheat and malted barley extract with dried whole milk, making it a portable and nutritious option.

The Horlick brothers started their malted milk company in Chicago, but it soon outgrew its space. In 1875, they moved production to a larger facility in Racine, Wisconsin. Interestingly, Horlick’s malted milk wasn’t just for everyday folks. Doctors and dentists even recommended it as a nutritional supplement, and explorers venturing to harsh environments like the North Pole and the Himalayas took it along for the journey.

But what made malted milk so popular? It was a triple threat! Easy to carry, packed with nutrients, and boasting a unique malt flavor, it became a favorite amongst all sorts of people – travelers, soldiers, explorers, athletes, singers, you name it! As a result, it became a popular ingredient in milkshakes, ice cream, and even candies like Whoppers.

In our bourbon malted milk ice cream recipe, the malted milk powder adds a unique flavor profile. The malting process converts some of the starches in the barley into sugars, resulting in a sweet, nutty taste that complements the richness of the bourbon and cream. It also gives the ice cream a smooth, slightly thicker texture.

Bourbon Spiked Malted Milk Ice Cream | Kita Roberts PassTheSushi.com

What you’ll love about this recipe:


  • FLAVORFUL – This homemade ice cream boasts the perfect flavor combo that’s out of this world. The rich bourbon adds a touch of grown-up sophistication, while the malted milk powder delivers a nostalgic, sweet, and nutty punch that’ll have you reminiscing about childhood milkshakes.
  • UNIQUE – This flavor combo isn’t like anything you’ve ever seen at a grocery store. This flavor is like something you’d find at a gourmet ice cream parlor. But guess what? You get to make it right at home!

What You Need to Make Malted Milk Ice Cream

  • Half-and-half: This acts as the base of our ice cream, giving it a creamy texture and helping everything blend together smoothly.
  • Sugar: Helps with the texture of the ice cream, preventing it from becoming icy.
  • Salt: Just a pinch of salt for a bit of flavor.
  • Heavy cream: This adds even more creaminess and richness to the ice cream. It’s like the fatty backbone that makes the ice cream smooth and luxurious.
  • Vanilla extract: A splash of vanilla extract adds a classic ice cream flavor that complements the malty notes perfectly.
  • Malted milk powder: This is the secret ingredient that gives the ice cream its malted milk flavor! Malt powder is made from malted barley, which has a sweet, nutty flavor.
  • Egg yolks: These little guys help thicken the ice cream and give it a rich, custardy texture.
  • Bourbon: This adds a grown-up kick to the ice cream! The bourbon complements the malty flavor and adds a touch of boozy warmth.
  • Chopped malted milk balls: These aren’t just for decoration! They add fun pops of malted milk flavor and crunch throughout the ice cream.

How to Make Bourbon Malted Milk Ice Cream

  • Whip Up the Creamy Mixture: Grab a large bowl and whisk together the heavy cream, vanilla extract, and malt powder. Set this creamy mixture aside for now.
  • Whisk the Egg Yolks: In a separate bowl, grab your whisk and beat the egg yolks until they turn a pale yellow color.
  • Warm the Half-and-Half: In a saucepan, heat up the half-and-half with the sugar and salt. Keep whisking constantly, and watch for tiny bubbles to form around the edges – that’s your sign that it’s just steaming.
  • Temper the Eggs (Slowly!): We don’t want to cook the eggs! While continuously whisking the egg yolks, slowly pour the warm half-and-half mixture into the bowl with them.
  • Thicken the Base: Once everything is combined, pour the egg mixture back into the saucepan. Cook it over medium heat, stirring constantly, until the mixture thickens up. You’ll know it’s ready when it can coat the back of a spoon.
  • Strain and Chill: Take the pan off the heat and pour the hot mixture through a strainer into the bowl with the heavy cream mixture. Whisk it all together, then whisk in the bourbon for that extra kick.
  • Cool It Down: We want our ice cream base to be nice and cold before churning. So, place the bowl in an ice bath and keep whisking to bring down the temperature quickly. Once it’s cool, cover it and stick it in the fridge to chill completely.
  • Churn and Fold: When the ice cream mixture is completely cool, churn it according to the manufacturer’s instructions on your ice cream maker. Once it’s set, fold in those chopped malt balls for extra malty goodness.
  • Freeze and Enjoy!: Transfer the churned ice cream to a container, freeze it, and then get ready to enjoy your homemade bourbon malted milk ice cream!

Expert Recipe Tips


  • Most grocery stores carry Carnation brand malted milk powder, which works perfectly in this recipe.
  • For the richest and creamiest ice cream, use whole milk for the half-and-half. Skim milk will result in a lighter texture, so use it only if you’re watching calories (and be prepared for a slightly less decadent ice cream).
  • While bourbon is the classic choice, feel free to experiment with other liquors! Rum, brandy, or even a splash of coffee liqueur would all be delicious additions.
Bourbon Spiked Malted Milk Ice Cream | Kita Roberts PassTheSushi.com

How to Store 

To store your homemade ice cream, transfer it to an airtight container and stash it in the back of your freezer for 2 weeks for best results. Although you could keep it in the freezer for up to 1 month, the flavor could be compromised.

Dig in and savor the dreamy combination of boozy warmth from the bourbon and the sweet, malty nostalgia of your favorite childhood candy. This homemade bourbon malted milk ice cream is guaranteed to become your new summer go-to (or hey, who says you can’t enjoy it year-round)? If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Bourbon Spiked Malted Milk Ice Cream | Kita Roberts PassTheSushi.com

Bourbon Spiked Malted Milk Ice Cream

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Author: Kita
Serves: 0

Ingredients

  • 1 cup half-and-half
  • 3/4 cup sugar
  • pinch of salt
  • 2 cups heavy cream
  • 1/4 teas vanilla
  • 2/3 cup malt powder
  • 6 egg yolks
  • 1/3 cup bourbon
  • 2 cups malted milk balls - chopped

Instructions

  • Whisk the heavy cream, vanilla, and malt powder in a lathe bowl and set aside.
  • In another large bowl, whisk the egg yolks until pale yellow.
  • In a saucepan, warm the half-and-half with the sugar and salt until just steaming (tiny bubbles will form around the edges). While continuously whisking, slowly pour the warm half-and-half mixture into the bowl with the egg yolks. Transfer the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon.
  • Remove from heat and pour the egg custard through a strainer, whisking into the heavy cream mixture. Lastly, whisk n the bourbon.
  • Bring the temperature down by continuing to whisk the bowl in an ice bath before covering and allowing to cool completely in the refrigerator.
  • When completely cool, churn the ice cream according to the manufacturers directions on your ice cream maker. When set, fold in the chopped malted milk candies.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

There are a couple of reasons this might happen. First, make sure your ice cream maker container is thoroughly chilled before churning. Second, your ice cream base might not be cold enough. Stick it in the freezer for an extra 30 minutes before churning.

No worries! Use the following instructions to make your ice cream without one:

  1. Whip up the ice cream base following your recipe’s instructions.
  2. Once it’s prepped, pop the mixture into a large bowl and let it chill out in the fridge for a good 2 hours.
  3. After it’s nice and cold, transfer the base to a chilled loaf pan and send it to freezer land for at least 6 hours.
  4. Here comes the fun part! Grab a spoon and break up the frozen ice cream. Then, in a bowl, whip it with your mixer for 2-3 minutes until it’s smooth and creamy.
  5. Pour the smooth ice cream back into the loaf pan and freeze it for another 4 hours to solidify.
  6. Dig in and enjoy your homemade ice cream!

Technically, yes. You could use a couple of tablespoons of molasses. However, malt powder is difficult to replicate, so we recommend using it for this recipe. 

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