In a blender, combine the ice cream, milk, malted milk powder, and chocolate syrup; cover and process until smooth.
Pour into chilled glassed. Top with dollop of whipped cream; serve immediately.
Pour milk, chocolate syrup and malted milk powder into blender container.
Cover and blend until frothy, about 15 seconds.
Add the ice cream while motor is running.
Blend only until mixed. Yields about 3 cups.
Warm heavy cream in a small saucepan over medium heat until little bubbles form around the edge. Reduce heat to low and whisk the malted milk powder into the cream. Fold the chocolate chips into the cream mixture. Heat, whisking frequently, until the chocolate melts completely into the mixture. Keep warm until serving.
Sift the flour, malted milk powder, baking powder and salt; set aside.
In a large bowl with mixer or wooden spoon, beat the butter, sugar, egg and vanilla until fluffy.
Beat in milk until smooth.
Gradually stir in flour mixture, mixing until well combined.
Stir in nuts.
Refrigerate, covered, at least 1 hour.
Sift together flour, malted milk powder, soda and salt.
Add sour cream and beat well.
Add unbeaten eggs and vanilla and beat 2 minutes longer.
Turn into a greased 8-inch square pan and bake at 350\u00b0 for 45 minutes.
Cool.
ombine the flour, sugar, cocoa, malted milk powder, baking soda, baking powder
ntil light and fluffy; add malted milk powder and cocoa and beat
nding with flour. Fold in malted milk balls. Distribute between paper liners
ggs, sugar, and malted milk powder; gradually add the milk.
Cook and
iners.
Combine 3 oz chocolate and 2/3 cup water
he rest of the recipe.
Chop the chocolate into small pieces
Pour the milk into a small mixing bowl.
Add 1 scoop ice cream.
Beat with an eggbeater until the ice cream is mixed in. Add the rest of the ice cream and the malted milk.
Beat again until mixture is foamy.
Pour into a glass to serve.
Serves 1.
ven to 350.
Melt chocolate in a saucepan or a
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
Beat butter, sugar and egg until light and fluffy. Stir in flour, coconut, malted milk powder and chocolate chips. Roll into walnut-sized balls. Place around 2 inches apart on prepared trays and flatten slightly. Bake for 15 mins. Let cool on trays.
aper or foil.
Prepare chocolate base:
In heavy 3
oil; grease foil.
Prepare Chocolate Base: In a heavy 3
f milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder
utter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything
beat just until smooth. Add chocolate; beat just until smooth. Reserve
2-ounce package of semisweet chocolate chips in a saucepan over