Chocolate Chip Cookie Dough Malt

When I go grocery shopping these days I like to look a lot closer at the items on the shelves to get an idea of what’s available out there. That way if I run across a recipe that calls for something like mung bean sprouts (which turn out to be your everyday bean sprouts) or tapioca starch, I won’t throw it out for lack of ingredients.

I finally hunted down some malt powder at Whole Foods which I wanted because Andrew is a big fan of malted milk shakes.

For my first homemade malt I bought one of the little single serving Ben & Jerry’s so I wouldn’t be tempted by leftover ice cream in the freezer. (I bought a mini Cherry Garcia for Andrew’s as well but it seems to have mysteriously disappeared.)

Who am I kidding? These are in our freezer too.

Yes, that is snickerdoodle ice cream!!

Ingredients:

  • Chocolate chip cookie dough ice cream
  • Milk
  • Malt powder

I used two heaping teaspoons of malt powder to get the right taste, but this was also a pretty small shake. The other ingredients I’ve always done by sight so I don’t have measurements. Just keep adding more of one or the other until the consistency is right, as long as you didn’t limit yourself on ice cream at the start like I did.

I used to have an old-fashioned looking milkshake maker which would have made for much better pictures. I can only assume it was a casualty of moving at some point so I’m using my smoothie maker for milkshakes now.

Directions:

  • Blend
  • Drink

With the smoothie maker you don’t even have to pour it in a glass since it’s made to blend-‘n’-go!

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