This elevated, yet old fashioned version of vanilla ice cream is sure to be an immediate favorite! Malted milk powder adds a nostalgic flavor, flaky sea salt balances the sweetness, and vanilla rounds it out.

This no-churn recipe produces a super creamy ice cream without needing an ice cream maker. Enjoy it on its own or add in your favorite toppings or mix-ins. Prefer chocolate? Try our Rocky Road Ice Cream!

Four scoops of vanilla ice cream in a white bowl.

What sets this recipe apart

No-Churn: This recipe comes together with bowls, a whisk, and an electric mixer. No ice cream maker needed!

Malted milk powder: Adding malted milk powder to the vanilla ice cream base adds a toasted, sweet, nostalgic flavor.

Salt: This recipe has more salt than an average ice cream recipe. This creates a noticeable salty-sweet balance.

Vanilla ice cream piled in a white bowl with a silver spoon.

Recipe overview

Sweetened condensed milk, malt powder, and vanilla bean paste in a large white bowl.

Step 1

Whisk sweetened condensed milk, malted milk powder, vanilla, and salt.

Whipped cream in a metal bowl with a grey spatula.

Step 2

Whip heavy cream until stiff peaks form.

No-churn vanilla ice cream batter in a white bowl with a grey spatula.

Step 3

Combine the two mixtures until fully incorporated.

Vanilla ice cream in a rectangular metal loaf pan.

Step 4

Spread into a freezer-safe container and freeze overnight.

A scoop of vanilla ice cream on a metal scoop inside of a loaf pan.

Success tips

My Top Tips for this Recipe 💡

This ice creams sets by being placed in a freezer overnight. Be sure to make it at least one day in advance.

I like to freeze and store no-churn ice cream in a metal loaf pan. This makes it easy to scoop and serve!

No-churn ice cream is super creamy and it softens fairly quickly. Leave it in the freezer until you are ready to serve it.

Scoops of vanilla ice cream in a white bowl topped with chocolate shavings and cherries.

Optional mix-ins or toppings

You can add mix-ins (cookies, candy, chocolate, or nuts) into the ice cream base before freezing.

You can also add your favorite toppings after the ice cream has frozen. Blueberry sauce, strawberry sauce, or whipped cream would all be great.

This ice cream is on the sweeter side, so choose your mix-ins and toppings accordingly. Pictured above: Dark chocolate shavings and Amarena cherries.

More ice cream recipes

Recipe

Salted Malted Vanilla Ice Cream

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Course: Dessert

Cuisine: Dessert

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: ½-cup servings (approximate)

Calories: 348kcal

Author: Allison Mattina

Ingredients

▢ 14 oz can sweetened condensed milk
▢ ⅓ cup malted milk powder
▢ 1½ teaspoons pure vanilla extract or vanilla bean paste
▢ ½ teaspoon kosher salt, see note
▢ 2½ cups chilled heavy whipping cream
▢ flaky finishing salt, optional garnish

Instructions

In a large bowl, whisk sweetened condensed milk, malted milk powder, vanilla, and salt. Set aside.
In a separate bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half. Stir until fully combined. Taste the ice cream base and add more salt, if desired. I really like a noticeable saltiness, but judge by your taste preferences. Pour the ice cream base into a freezer safe container (I use a 9×5 metal loaf pan) and spread into an even layer.
Tightly cover and freeze overnight. If desired, sprinkle a little flaky finishing salt (like Maldon) on each serving.

Notes

Salt: I use flaky kosher salt in the ice cream base and I crush it between my fingers while adding it into the base. It’s really important to taste the ice cream base and adjust the salt to your liking. Based on what type of salt you use, and your taste preferences, the amount might be slightly different. I do not recommend using table salt.

Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.