Sauces & Condiments
Jamie Oliver's Malteser ice cream recipe delivers that perfect balance of creamy vanilla and crunchy chocolate—every bite feels like a nostalgic treat from childhood. The secret lies in folding whole Maltesers into freshly churned ice cream, ensuring each spoonful delivers that satisfying crunch without losing the velvety texture.
I first tried this recipe during a particularly busy week when I needed a dessert that felt indulgent but required minimal effort.
What makes this recipe special is the technique: using a high-quality vanilla base and letting it churn while you fold in the Maltesers ensures they stay intact and evenly distributed. The result is a dessert that's rich, creamy, and packed with pockets of chocolatey surprise.
This version is foolproof—no fancy equipment needed, just a good ice cream maker and patience for the freezing process.
By the time you're ready to serve, you'll have a dessert that looks as impressive as it tastes—smooth vanilla swirls with visible Malteser crunch throughout.
The texture is what truly sets this apart: the creaminess of the base contrasts beautifully with the sharp, chocolatey crunch of the Maltesers, making it impossible to eat just one scoop.
Perfect for parties, potlucks, or a special treat at home, this recipe scales easily and tastes even better the next day. Here's everything you need to recreate Jamie Oliver's signature dessert at home.
Ingredients for jamie oliver malteser ice cream
Six simple ingredients transform into Jamie Oliver's nostalgic Malteser ice cream dream.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly for churning |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Pure Vanilla Extract 🍯 | 2 tbsp | High-quality, real vanilla |
| Pinch Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Maltesers 🍫 | 1 ½ cups | Whole, not crushed or melted |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for folding |
| Vanilla Bean Paste 🍯 | 1 tbsp | Optional for extra flavor |
| Dark Chocolate Chips 🍫 | ¼ cup | For garnish, optional |
| Crushed Nuts 🌰 | ¼ cup | Optional topping, like hazelnuts |
The Maltesers are the star here, so grab a family-size bag—the big ones from Walmart or Target work perfectly. Look for ones that still have that satisfying crunch when you squeeze them (none of that sad, melted stuff). The heavy cream and milk should be cold when you start, but not icy—room temperature works best. For the vanilla, Nestlé or McCormick are solid budget picks, but if you want to splurge, grab a real vanilla bean and scrape out the seeds. The sugar? Regular white is fine, but turbinado adds a nice crunch if you're feeling fancy.
No Maltesers? Mini M&M's or Reese's Pieces work in a pinch, but they melt faster. Short on heavy cream? Full-fat coconut milk gives a similar texture, though it'll taste different. The vanilla bean paste is optional but adds depth—if you skip it, double the extract. Want more crunch? Fold in extra Maltesers or chopped nuts after churning. The butter should be cold when you add it, or the ice cream will get icy. Pro tip: Let the ice cream sit at room temp for 10 minutes before scooping—it'll be creamier.
This ice cream tastes even better the next day once the flavors meld. Store it in an airtight container with parchment paper between layers to prevent freezer burn. It keeps for up to 2 months in the freezer, though I've never had it last that long. For serving, let it sit for 5-10 minutes before scooping. Garnish with extra Maltesers or chocolate chips right before serving—the contrast of warm chocolate on cold ice cream is next-level.
Why You'll Love This Recipe
- No-Churn Magic: I swear, this recipe feels like cheating—just whisk cream, milk, and sugar until it thickens, then freeze. No ice cream maker, no stress, just pure, dreamy texture with those Maltesers crunching through every bite.
- Vanilla Hugs: That vanilla extract? It’s the star here—warm, creamy, and just sweet enough to let the chocolatey Maltesers shine. Honestly, the first time I tasted it, I nearly licked the bowl.
- Party in a Bowl: This isn’t just dessert—it’s the easy crowd-pleaser for birthdays, potlucks, or when you want to impress without slaving away. Freeze it in cups, and suddenly you’ve got individual servings that look fancy (even if they’re not).
- Budget Luxury: Whole milk and heavy cream might sound fancy, but they’re the secret to that velvety base—no weird additives, just rich, creamy goodness. Plus, leftovers? They’ll last a week, and I’ve never met a Malteser ice cream that went to waste.
Step-by-step instructions for Jamie Oliver's Malteser ice cream
Here's how to make this dreamy, crunchy-sweet treat with just a few simple techniques.
Warm and Mix the Cream Base
In a medium saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 0.75 cup granulated sugar, and 0.25 tsp pinch salt. Warm over medium heat until it reaches 160°F—this should take about 5-7 minutes. You'll see tiny bubbles forming at the edges and the mixture will look silky smooth.
Remove from heat and stir in the 2 tbsp pure vanilla extract and 1 tbsp vanilla bean paste. Let it steep for 10 minutes while covered—this infuses the cream with deep vanilla flavor. Here's the thing: don't skip this step. The warm cream extracts maximum flavor from the vanilla, making your ice cream taste richer than store-bought.
Chill Completely Before Churning
Transfer the warm cream mixture to a clean bowl and place it in the refrigerator for at least 2 hours or until completely chilled. I know it's tempting to rush, but cold cream churns better and gives you that ultra-smooth texture Jamie Oliver is famous for. You're aiming for a temperature around 35°F—just cold enough to freeze but still pourable.
While it chills, take the 1.5 cups maltesers and spread them on a parchment-lined baking sheet. Freeze these for 30 minutes—this prevents them from melting into the ice cream as it churns. Trust me, you don't want a mushy, chocolatey mess instead of those perfect crunchy bites.
Churn Until Thick and Creamy
Once the cream is properly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions—usually about 20-25 minutes. You'll know it's ready when it forms soft peaks when scooped and looks like thick, creamy custard. The texture should be smooth but still slightly soft—it'll firm up as it freezes.
During the last 2 minutes of churning, add the frozen maltesers. This timing ensures they're evenly distributed without getting crushed. If your ice cream maker doesn't have a window, stop it after 20 minutes, fold in the maltesers, then churn for another 3-5 minutes until fully incorporated.
Freeze for Perfect Texture
Transfer the malteser ice cream to a loaf pan or airtight container, pressing down gently on top to remove air bubbles. Cover with parchment paper pressed directly against the surface—this prevents ice crystals from forming. Freeze for at least 4 hours or until completely firm.
Here's where the magic happens: for that restaurant-quality texture, remove the ice cream from the freezer 10 minutes before serving. This gives it time to soften slightly, making it scoopable without being melty. Top with the 0.25 cup dark chocolate chips and 0.25 cup crushed nuts right before serving for extra crunch and visual appeal.
Serve with Confidence
Scoop the malteser ice cream into bowls and garnish immediately with the reserved chocolate chips and crushed nuts. The contrast of creamy vanilla with crunchy maltesers and chocolate is what makes this recipe special. Serve with a spoon and watch everyone's faces light up—this is the kind of dessert that feels like a hug in every bite.
Pro tip: If you're making this ahead, let it sit at room temperature for 5 minutes before serving to soften slightly. The maltesers will keep their crunch, but the ice cream will be easier to scoop. Enjoy your homemade masterpiece!
Pro Tips For Making Jamie Oliver Malteser Ice Cream
- Whip Cream Cold: Pull the heavy whipping cream straight from the fridge—no waiting. Room-temperature cream fights you, and you’ll end up with grainy ice cream. I used to rush this, and the texture always suffered. Just let it sit out for 10 minutes max before whipping, or use an ice bath to chill the bowl first.
- Sugar First, Maltesers Last: Dissolve the sugar fully in the warm milk before adding vanilla—no lumps, no regrets. Then, once the mixture hits room temp, fold in the crushed Maltesers last. I learned this the hard way when I added them too early and they sank to the bottom like sad, chocolatey rocks.
- Freeze Halfway, Stir Once: After 2 hours in the ice cream maker, scrape the soft mixture into a container and freeze it solid for 1 hour. Then, break it up with a fork before returning it to the maker for the final spin. This guarantees smoothness—no icy patches, no sad freezer burns.
- Salt the Vanilla: Toss that pinch of salt into the vanilla extract before adding it to the cream. It cuts through the sweetness and balances the Maltesers’ richness. I was skeptical until I tried it—now I can’t imagine skipping it. (Yes, even if you’re impatient like me.)
Regional styles of this jamie oliver malteser ice cream
British Classic
This recipe originated in the UK, where Maltesers are a beloved treat dating back to the 1930s. The original version features a simple vanilla base with whole Maltesers folded in—just like Jamie Oliver's approach.
I remember my first visit to a British café where they served this exact dessert, and it instantly became my go-to request. The British version often includes a dusting of cocoa powder on top for that extra chocolatey finish. 🥛
Australian Twist
Down under, they love adding a splash of 1 tbsp dark rum to the cream base before churning, giving it a boozy kick perfect for summer gatherings. I tried this variation last summer and was amazed at how the alcohol enhanced the vanilla flavor while keeping the malteser crunch intact.
The Aussies also prefer using Vegemite-infused cream for a savory-sweet twist, though that's more of a polarizing choice! 🍷
American Adaptation
In the US, we often swap Maltesers for mini M&M's or Reese's Pieces when they're hard to find, though nothing beats the original. I've seen versions where the ice cream base includes peanut butter swirls for a Reese's-inspired treat.
The American adaptation also frequently includes a caramel drizzle on top—just drizzle ¼ cup melted caramel sauce over the scooped ice cream before serving. 🍫
Vegan Version
For plant-based eaters, replace the dairy with full-fat coconut milk and use agar-agar to stabilize the texture. I've tested this version and found that adding 1 tbsp maple syrup helps balance the coconut flavor.
The Maltesers stay the same, but you'll need to ensure they're vegan-certified (check the packaging). This version tastes best when served with a sprinkle of crushed nuts for extra crunch. 🌱
Kids' Birthday Party
This is the ultimate crowd-pleaser for children's parties! I like to serve it in colorful paper cups with a Malteser on top as a fun garnish. For extra excitement, add sprinkles or crushed rainbow candy to the top layer.
The kids love helping scoop and decorate their own servings—it makes the dessert feel like a special treat rather than just a dessert. 🎉
Nutrition facts
Frequently asked questions
Why do we freeze the Maltesers before adding them?
Freezing the Maltesers for 30 minutes prevents them from melting into the warm ice cream base during churning. This keeps their shape intact, giving you that perfect crunch in every bite. If you skip this step, you'll end up with a mushy chocolate mess instead of the satisfying texture Jamie Oliver's version is known for.
Can I make this recipe without an ice cream maker?
You can use the no-churn method by whipping the chilled cream mixture to stiff peaks, then folding in the frozen Maltesers and ½ cup cold butter until fully combined. Freeze for 6+ hours and stir once halfway through for a creamy texture. The result won't be as smooth, but it'll still taste delicious.
How do I fix icy crystals in my ice cream?
Icy crystals (freezer burn) happen when air gets trapped in the ice cream. To fix it, remove the ice cream from the freezer and let it sit at room temperature for 10 minutes, then vigorously whisk it with a fork to break up the crystals. Return it to the freezer for 2 more hours. For prevention, always press parchment paper directly onto the surface before freezing.
What's the best way to store leftovers?
Transfer leftovers to an airtight container and press plastic wrap directly onto the surface to minimize air exposure. Store for up to 2 months in the freezer. When ready to serve, let it sit for 15 minutes before scooping to maintain texture. The Maltesers stay crunchy, but the creaminess improves after resting.
Can I use store-bought vanilla ice cream instead?
Technically yes, but the texture won't be as creamy or the malteser crunch as pronounced. For best results, fold 1.5 cups crushed Maltesers into 2 cups high-quality vanilla ice cream (like Häagen-Dazs or Ben & Jerry's) and freeze for 1 hour to set. The flavor will be good, but the homemade version has superior texture and even distribution of crunch.