Sauces & Condiments
Jamie Oliver's Malteser ice cream recipe transforms simple ingredients into a dessert that feels like a high-end bakery creation. The secret lies in perfectly tempered chocolate and crunchy Malteser cookies folded into silky vanilla ice cream, creating a texture contrast that's impossible to resist.
I've been perfecting this recipe for years, and it's become a crowd-pleaser at every holiday gathering.
What makes this recipe special is the balance of techniques—tempering the chocolate ensures those chocolate bites stay glossy and snappy, while the ice cream churns to a creamy consistency that holds its shape.
The Malteser cookies add a playful crunch that keeps every bite exciting, and the vanilla base provides that familiar comfort. It's the kind of dessert that feels indulgent yet approachable for home cooks.
By the time you're done, you'll have a batch of ice cream that's creamy enough to scoop smoothly yet firm enough to hold its shape. The chocolate Malteser pieces add pockets of rich, crunchy goodness that cut through the smooth vanilla, creating a perfect balance of textures.
This is the kind of dessert that makes you feel like you've just discovered a secret recipe from a top chef.
The best part? This recipe scales beautifully for parties or small gatherings, and leftovers keep well in the freezer for up to a month.
Whether you're serving it at a summer picnic or as a special treat for family, this Malteser ice cream will be the star of the dessert table. Let's get started on creating this modern classic!
Ingredients for jamie oliver malteser ice cream
Six ingredients create this luxurious Malteser ice cream with perfect chocolate crunch and velvety vanilla base.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Cream 🥛 | 2 cups | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Cold for best churning |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality |
| Large Egg Yolks 🥚 | 4 whole | Freshly separated |
| Malteser Cookies 🍫 | 1 ½ cups | Crushed into small pieces |
| Dark Chocolate Bars 🍫 | 8 oz | 70% cocoa, tempered |
| Unsalted Butter 🧈 | 2 tbsp | For tempering chocolate |
| Sea Salt 🧂 | ¼ tsp | Fine grain for finishing |
| Cornstarch 🌾 | 1 tbsp | Prevents iciness |
| Vanilla Bean Seeds 🌿 | 1 whole | Scraped from pod (optional) |
The chocolate is non-negotiable—70% dark bars from Trader Joe's or Whole Foods temper best for glossy, snappy bites. Malteser cookies should be crushed into small pieces (no need to be perfect) so they distribute evenly. For the vanilla, Madagascar bourbon vanilla beans add depth, but pure extract works too. Heavy cream and egg yolks are the backbone—use cold ingredients to prevent premature churning. The butter for tempering? European-style melts cleaner than American brands.
No vanilla bean? Double the extract for similar flavor. Short on dark chocolate? Substitute with high-quality semi-sweet chips—just temper them first. Malteser cookies unavailable? Crushed chocolate cookies or malted milk balls work in a pinch. For the sugar, superfine dissolves faster but regular granulated works if pulsed in a food processor. The cornstarch is optional but prevents iciness—worth the extra tablespoon if you're sensitive to grainy texture. Always temper the chocolate—melted chocolate won't set properly and will ruin the texture.
Ice cream freezes best in airtight containers for up to 2 months. For serving, let it sit at room temperature for 5-10 minutes to soften slightly. Store extra tempered chocolate in airtight containers at room temperature for 1 week. Malteser cookies keep indefinitely in sealed bags. The egg yolks should be used immediately—no substitutions here. For parties, double the recipe—ice cream machines handle 1.5 quarts easily.
Why You'll Love This Recipe
- No Egg Scramble: I’ll admit, tempering those yolks with warm milk feels fancy—but it’s just a few minutes of stirring, and the result? Silky-smooth base that’s foolproof if you go slow. No one’s judging if it thickens a little too much; just pop it in the ice bath and move on.
- Crunchy Magic: That moment when you fold in the crushed Maltesers—oh, it’s worth the wait. The chocolatey crunch against the creamy vanilla? It’s like dessert got a high-five from your taste buds. (Yes, I ate the bowl before taking a photo.)
- Party in a Bowl: Make it ahead, freeze it solid, then scoop right before guests arrive. No last-minute stress, no fancy equipment—just grab a spoon and let the compliments roll in. My in-laws still ask for seconds every time.
- Budget Luxury: Heavy cream and whole milk? Check. Egg yolks? Check. Maltesers? A bag lasts forever. This recipe turns simple pantry staples into something that tastes like you slaved over it. Honestly, it’s my go-to when I’m broke but still want to impress.
Step-by-step instructions for jamie Oliver Malteser ice cream
Here's how to create a perfectly balanced dessert with rich vanilla custard and crunchy chocolate-coated cookies.
Prepare the Vanilla Custard Base
In a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, and the seeds from 1 whole vanilla bean. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves and the mixture reaches 170°F. This temperature ensures proper pasteurization while preventing curdling.
Remove from heat and let steep for 5 minutes, covered, to infuse the cream with vanilla flavor. In a separate bowl, whisk together the 4 whole large egg yolks and 1 tablespoon cornstarch until smooth. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent scrambling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (175-180°F).
Temper and Incorporate the Chocolate
While the custard cooks, finely chop the 8 ounces dark chocolate bars into small pieces. In a separate heatproof bowl, melt the 2 tablespoons unsalted butter and chopped chocolate together over a double boiler, stirring until completely smooth. Remove from heat and let cool slightly to 100°F—this ensures the chocolate stays stable when mixed with the warm custard.
Once the custard reaches 175-180°F, remove from heat and stir in the melted chocolate until fully incorporated. The mixture should be silky and glossy, with no visible streaks of chocolate. Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. This step is crucial for achieving that signature creamy texture promised in the recipe.
Crush the Malteser Cookies
Place the 1.5 cups Malteser cookies in a resealable plastic bag and use a rolling pin or heavy pan to crush them into fine crumbs. You want pieces ranging from ¼-inch to ½-inch—this ensures each bite delivers that satisfying crunch without overwhelming the creamy base. Set aside until ready to fold into the custard.
Churn the Ice Cream
Pour the cooled custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until thick and creamy. During the last 2 minutes of churning, add the crushed Malteser cookies in batches, folding them in gently to distribute evenly. The ice cream should hold its shape when scooped, with visible cookie pieces throughout.
Freeze and Serve
Transfer the churned ice cream to a lidded airtight container and freeze for at least 4 hours, or until firm. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly—this makes it easier to scoop while maintaining that creamy texture. Garnish with a pinch of 0.25 teaspoon sea salt and an extra sprinkle of crushed Malteser cookies for added crunch and flavor contrast.
Pro Tips For Making Jamie Oliver Malteser Ice Cream
- Temper the yolks: Warm the egg yolks slowly—drop them into the hot cream mixture no hotter than 160°F (71°C) or they’ll scramble. I learned this the hard way when my batch turned into a sad, lumpy mess instead of silky custard. Use a thermometer if you’re unsure; your future ice cream depends on it.
- Whisk until it shines: The sugar should dissolve completely before adding the yolks—no gritty bits. Stir over medium-low heat until the mixture looks like liquid gold, not grainy sludge. Skimp here, and your ice cream will taste like sandpaper.
- Chill the custard fast: Ice baths aren’t optional—submerge the bowl in ice water and stir every 5 minutes for 15-20 minutes. This stops the custard dead, preventing scrambled eggs. (Yes, even if you’re impatient like me.)
- Toast the Maltesers: Lightly toast the crushed Maltesers in a dry pan for 2-3 minutes until fragrant—this deepens their caramel flavor. Skip this, and your ice cream will taste like plain milk chocolate instead of rich, buttery malted goodness. (Your taste buds will notice.)
Pro cooking tips for jamie oliver malteser ice cream
Chocolate Tempering
Tempering the chocolate is the secret to those gorgeous, snappy Malteser pieces. I use the seed method—melt 8 ounces 70% dark chocolate with 2 tablespoons European-style butter over a double boiler until it reaches 118°F. Remove from heat and let cool to 82°F by stirring occasionally.
This 16°F difference ensures the chocolate sets properly and stays glossy. If your kitchen runs hot, work quickly—chocolate can temper in 10 minutes if you're efficient. 🌡️
Crushing Cookies
Don't skip crushing the Malteser cookies—this is where the magic happens! Place 1.5 cups in a resealable bag and use a rolling pin to crush them into ¼-inch to ½-inch pieces. I like mine slightly uneven for texture contrast.
For extra crunch, chill the cookies in the freezer for 10 minutes before crushing—they'll shatter more dramatically. Store any extra crushed cookies in an airtight container at room temperature for up to 2 weeks. 🍫
Custard Thickness
The custard must coat the back of a spoon at 175-180°F—this is non-negotiable for creamy ice cream. If it's too thin, return it to low heat and stir until it thickens. My trick? Use a thermometer—it's the only way to nail this.
If you don't have one, do the finger test: dip your finger in the custard, then touch your wrist. If it leaves a clean line, it's ready. Overcooking turns custard grainy, so watch closely. ✨
Churning Time
Most ice cream makers churn for 20-25 minutes, but listen to yours—it should sound like a snowstorm. Add the crushed Malteser cookies in the last 2 minutes of churning to keep them crisp.
If your ice cream looks icy, it needs more time. Pro tip: Let the custard cool to 40°F before churning—warmer custard can cause the machine to work harder and may not freeze properly. 💡
Freezing Perfection
Freeze your ice cream in a rectangular container—it's easier to scoop later. After 4 hours, it should be firm but still scoopable. For restaurant-quality texture, freeze for 6 hours. Let it sit at room temperature for 5-10 minutes before serving to soften slightly.
I always garnish with a pinch of sea salt and extra crushed Maltesers—trust me, it elevates the whole dish. ❄️
Troubleshooting Tips
If your ice cream is too soft after freezing, it likely didn't churn long enough. Next time, add 1 extra tablespoon cornstarch to the custard. For grainy texture, ensure all ingredients are cold before mixing and avoid overchurning. Chocolate seizing?
Your butter might be too warm—next time, melt it separately and mix into the chocolate last. And if your Maltesers lose their crunch? Freeze the ice cream for an extra 2 hours—the cold helps preserve texture. 💪
Nutrition facts
Frequently asked questions
Can I substitute Malteser cookies with other chocolate cookies?
Yes, but expect different textures! Maltesers have that signature chocolate coating and crispy center that works perfectly. For a similar effect, try crushed chocolate-covered almonds or malted milk balls. If using regular chocolate cookies, crush them finely and add 1 extra tablespoon cornstarch to the custard to prevent iciness.
Why does my ice cream turn grainy?
Graininess usually means overchurning or warm ingredients. Always chill your custard to 40°F before churning, and never exceed 25 minutes in the ice cream maker. For extra insurance, add 1 extra tablespoon cornstarch to the custard base. If it happens anyway, blend briefly with an immersion blender before refreezing.
How do I fix chocolate that's seized during tempering?
If your chocolate looks dull and clumpy, it's seized from moisture or incorrect temperatures. Don't panic! Melt it again with 1 extra tablespoon butter over a double boiler, then re-temper by cooling to 82°F. For future attempts, use a thermometer and ensure all equipment is bone-dry.
Can I make this without an ice cream maker?
Chill the custard thoroughly, then pour into a shallow freezer-safe dish. Stir vigorously every 30 minutes for 3 hours to break up ice crystals. Cover and freeze overnight. The texture won't be as creamy, but it'll still be delicious. For extra richness, add 2 tablespoons whipped cream when serving.
How long does this ice cream keep?
Perfectly frozen, this recipe stays fresh for 2 months in an airtight container. For best quality, serve within 3 weeks. If you notice ice crystals forming, blend briefly before serving. The chocolate and cookie pieces stay crunchy when properly stored—no need to worry about sogginess!