Malted Ice Cream made with Chunky CHIPS AHOY! Cookies



10 servings, 5.5 oz. each
  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 5 oz. granulated sugar
  • 1½ oz. dextrose powder
  • 1 oz. malted milk powder
  • 1 oz. nonfat dry milk
  • 1¾ tsp. ice cream stabilizer
  • 7 oz. Chunky CHIPS AHOY! Cookiess, chopped, divided
  • ½ tsp. vanilla extract

Nutrition per serving

Calories300 Total fat15 gSaturated fat8 gTrans fat0.5 gCholesterol35 mgSodium125 mgCarbohydrate38 gDietary fiber1 gProtein4 gVitamin A8 %DVVitamin C0 %DVCalcium10 %DVIron2 %DV

Combine milk and cream in medium saucepan. Whisk in combined sugar, dextrose, and milk powders. Cook on medium heat, stirring occasionally, until mixture reaches 165°F. Remove from heat. Stir in 2 oz. cookie pieces; let stand 10 min.

Pour small amount of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Stir in vanilla. Refrigerate overnight.

Freeze mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in remaining cookie pieces. Freeze until firm.

For each serving, use #30 scoop to portion 3 scoops (5.5 oz.) ice cream into serving dish.



If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.

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