Love and Olive Oil

Chocolate Malt Ice Cream Sandwiches

Chocolate Malt Ice Cream Sandwiches

The perfect ice cream sandwich is:

Soft. Hard crunchy cookies need not apply.

Sweet and salty. Keyword: and. Not or. Like the yin and yang of ice cream sandwiches, one balances out the other.

Streamlined. Meaning, you shouldn’t have to have a mouth the size of Steven Tyler’s to eat it.

And, finally…

Sprinkled. Because everything is better with sprinkles.

Malted Chocolate Ice Cream Sandwiches

I’ll tell you, folks, this sandwich has it all. Tessa Arias, author of Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich, did not make it easy on me. I spent weeks endlessly flipping through the book. Not for a lack of recipes but for sheer indecision on just which recipe (or mix and match combination) I was going to make. The entire book is filled with perfect ice cream sandwich after perfect ice cream sandwich, and this malted chocolate beauty is no different.

The cookies are soft and salty. The ice cream creamy and sweet.

She rolls hers in whoppers, but in conjunction with the last of my criterion for sandwich-ability above, sprinkles were definitely in order.

Granted, I probably made them a wee bit too big (think the diameter of a halved grapefruit). I say that like it’s a bad thing. It’s totally not.

I used the technique outlined here to make my sandwiches, the result being more uniform ice cream rounds than simply scooping and smushing. But you can certainly do that too.

Be sure to click through for the recipe and a chance to win a copy of this mouth-watering book!

Chocolate Malt Ice Cream Sandwiches

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Ice Cream:

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar, divided
  • 1/2 cup plain malted milk powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 4 large egg  yolks


  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened dark or Dutch-process cocoa powder
  • 1/3 cup plain malted milk powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons sour cream or plain yogurt


  1. Prepare an ice bath by setting a medium heatproof bowl inside a larger bowl of ice water. Place a fine mesh sieve on top and set aside.
  2. In a saucepan, combine the milk, cream, 1/2 cup sugar, malted milk powder, salt, and vanilla. Cook gently over medium heat, stirring frequently, until sugar has dissolved and mixture starts to steam. Remove from heat.
  3. In a small bowl, whisk egg yolks with remaining 1/4 cup sugar. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. (Be sure to gradually whisk in the warm cream; you want to temper the eggs, not cook them.) Pour egg mixture back into saucepan and return to medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not let it boil.
  4. Pour mixture through a fine-mesh sieve into the ice bath. Stir until mixture is cool. Cover bowl with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.
  5. Line a quarter sheet pan or 9×9-inch baking pan with foil or parchment paper. Churn ice cream according to manufacturer’s instructions. Spread ice cream into the prepared pan to desired thickness Cover with plastic wrap and freeze for at least 2-3 hours or until firm.
  6. For cookies,  preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
  7. In a medium bowl, sift together flour, cocoa powder, malted milk powder, baking soda, and salt.
  8. In a large mixing bowl or the bowl of a stand mixer, beat butter, sugar, and brown sugar on high speed until light and fluffy, about 1 to 2 minutes. Mix in egg, followed by vanilla and sour cream. Add flour mixture and beat on low speed until incorporated.
  9. Using a medium or large cookie scoop, drop dough by the heaping tablespoonful onto prepared baking sheet. Flatten to 1-inch thick disks with the palm of your hand. Bake for 10 to 12 minutes or until cookies are set. Let cool on baking sheet for minutes, then transfer to a wire rack to cool completely.
  10. Freeze cookies for at least 1 hour before forming your sandwiches.
  11. To assemble, remove block of ice cream from sheet pan using the parchment or foil to lift it out of the pan. Choose a cookie cutter approximately the same size as your cookies to cut out rounds of ice cream. Place one round on a cookie, then top with a second cookie, pressing to adhere. Roll edges in sprinkles or crushed malted milk ball candies, if desired. Freeze for at least 1 hour before serving.

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  1. I’d like to try a gingersnap cookie with pumpkin ice cream!

  2. I don’t know if it would be unique – but I’d love a nutella ice cream sandwich with maybe a brown butter chocolate chip cookie as the sandwich part.

  3. snickerdoodle cookie sandwich with butterfinger ice cream

  4. I subscribe to your emails

  5. I think I would go with a peanut butter cookie with a chocolate-caramel ice cream!

  6. I’d love to try a mochi-type of cookie filled with azuki bean ice cream!

  7. I “LIKE” both pages- Megan Holloway

  8. I am subscribed via email :))

  9. I followed you both on twitter- @ohmamafitness 

  10. I just recently tried avocado cupcake, it was amazing! So, am I crazy for even thinking or wanting to try avocado ice cream?! :)

  11. I’m subscribed by email! :)

  12. I would love nutella swirl coffee ice cream! :)

  13. I like you both on FB

  14. Congrats to Tessa on her book!  

    What unique ice cream/cookie combo would you most like to try?
    pumpkin ice cream with a dark choc cookie

  15. Chocolate cookies with raspberry ice cream.

  16. I’d be happy with chocolate chip cookies with mint chocolate chip ice cream!

  17. cake batter ice cream w cookie dough cookies

  18. I’d love some kind of ginger cookie with pumpkin ice cream. Perfect for the transition from summer to fall!

  19. Like you both of FB – of course!

  20. I subscribe!

  21. Strawberry ice cream rolled in coconut with a chocolate cookie. Yum!

  22. My favorite ice cream recipe is carrot cake.  I’m thinkin’ it would be perfect with oatmeal raisin cookies to sandwich it.

  23. I would like to try a cardamom cookie with mint ice cream. I’m already subscribed to receive your posts!

  24. Maybe blackberry ice cream with a fresh ginger cookie, and homemade sprinkles.

  25. I liked Love & Olive Oil and Handle the Heat on Facebook.

  26. I followed Love & Olive Oil and Handle the Heat on Twitter and then tweeted about the giveaway!

  27. I get Love & Olive Oil updates via email.

  28. I like both on Facebook!

  29. I follow both on twitter and tweeted the giveaway

  30. I subscribe to updates via email and monthly newsletter!

  31. I would love to try the Boston Cream Pie Sandwich as it’s my favorite dessert.

  32. a peanut butter and fluff!

  33. I would love to try a cookie with potato chips or bacon!!

  34. I’d like to try a snickerdoodle cookie filled with spiced cinnamon pumpkin ice cream. But your recipe for the one on this blog is on my “to do” list too!!!  cheers, Kim

  35. I’m all signed up and tweeted. We have recently discovered salted mango sandwich cookies from the Burmese store. Mango sorbet and saltines might be a great combo

  36. I like love and olive oil on facebook

  37. I have subscribed to Love and olive oil!

  38. I would probably go for a traditional chocolate chip cookie with some kind of wild ice cream. Traditional with a little flare!

  39. I’m signed up for the newsletter!

  40. Lemon and basil…

  41. I am a new liker on Facebook!

  42. Pumpkin pie ice cream with a spice cookie, half dipped in dark chocolate!

  43. I’m an email subscriber

  44. Chocolate with caramel ice cream sounds great

  45. I love this!  And my dream ice cream cookie combo is definitely something Girl Scout cookie inspired- think Samoa-ish cookie with a coconut ice cream filling.  Yum!

  46. I get email updates.

  47. Coffee ice cream with a fabulous Jack Daniels chocolate cookie. Funny thing that I was just thinking this past weekend how cool it would be to do ice cream sandwiches for a birthday party.

  48. I liked both L&OO and Handle the Heat on fBook!

  49. I am subscribed by RSS to Love & Olive Oil!

  50. I would like to try a coffee/chocolate cookie with parika-dusted vanilla in the middle.

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