Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar, packed
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract (for cookies)
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup + 2 tablespoons Malted Milk Powder (for cookies)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt (Fine Sea Salt, for cookies)
  • 2 cups Heavy Cream (35% fat minimum), chilled
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1/2 cup Malted Milk Powder (for ice cream)
  • 1/2 teaspoon Vanilla Extract (for ice cream)
  • Pinch of Salt (for ice cream)

Instructions:

  1. Phase 1: Preparing the Malted Milk Ice Cream. Combine Base Ingredients: In a medium bowl, whisk together the chilled sweetened condensed milk, malted milk powder, vanilla extract, and salt until smooth. Set aside.
  2. Whip the Cream: Using a stand mixer fitted with the whisk attachment (or a hand mixer), whip the heavy cream on medium-high speed until stiff peaks form. Be careful not to overwhip.
  3. Fold and Combine: Gently fold the whipped cream into the condensed milk mixture in three stages, ensuring no streaks remain. Do not deflate the mixture.
  4. Freeze: Transfer the mixture into the prepared loaf pan (9x5 inch), smooth the top, cover tightly with cling film (pressing the film directly onto the surface), and freeze for a minimum of 6 hours, or ideally overnight, until firm enough to scoop.
  5. Phase 2: Baking the Malted Milk Cookies. Preheat and Prepare: Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper.
  6. Whisk Dry Ingredients: In a medium bowl, combine the flour, malted milk powder, baking soda, and salt. Whisk briefly to ensure the malt is fully distributed.
  7. Cream Butter and Sugars: In a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  8. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract.
  9. Combine: Reduce the mixer speed to low and gradually add the dry ingredients until just combined. Do not overmix; stop when a few streaks of flour remain, then finish mixing by hand with a spatula.
  10. Chill Dough (Crucial Step): Wrap the dough tightly in cling film and refrigerate for 30–60 minutes. This prevents excessive spreading.
  11. Scoop and Bake: Scoop the chilled dough using a standard cookie scoop (approx. 1.5–2 Tbsp capacity) onto the prepared baking sheets, leaving 2 inches (5 cm) between cookies.
  12. Bake: Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set and lightly golden, but the centres should still look slightly soft. Ensure you have an even number of cookies.
  13. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  14. Phase 3: Assembly. Soften Ice Cream: Remove the ice cream from the freezer and allow it to soften slightly (about 5 minutes).
  15. Scoop and Sandwich: Working quickly, place a scoop of malted milk ice cream onto the flat side of one cookie. Gently top with a second cookie, pressing down slightly until the ice cream reaches the edges.
  16. Final Freeze: Wrap each assembled sandwich individually in parchment paper or foil. Place the sandwiches back into the freezer for at least 30 minutes to firm up completely before serving.