Special Feature: Products Sally Recommends

A Chocolate Malted

by Stephanie Zonis

2/3 cup malted milk powder
1/2 cup cold milk
3 Tbsp. good-quality chocolate syrup
About 1-1/2 cups (three-fourths of a pint) best-quality chocolate ice cream, frozen yogurt, or sorbet

Combine malted milk powder, cold milk, and chocolate syrup in blender container. Cover and blend briefly on a low speed till well-mixed. Scrape sides of container with rubber spatula.

Soften ice cream by removing carton lid and liner (if any) and placing in microwave at 50% (medium) power just until somewhat softened (times will differ based on your microwave oven and whether you use ice cream, frozen yogurt, or sorbet; start with 10 seconds if using a full pint; you can always microwave it for a few seconds more if necessary). Working quickly, add softened ice cream to blender in chunks (there's no need to measure the ice cream--just use about three-fourths of a pint). Cover; blend on highest speed just until smooth. Serve immediately.

2 to 4 servings

© Stephanie Zonis, 2002

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory