Jamie Oliver's Malteser Ice Cream Recipe: Crunchy Chocolate Bites in Creamy Vanilla

Jamie Oliver’s Malteser ice cream recipe delivers that perfect balance of creamy vanilla and addictive chocolate crunch—exactly what makes this dessert impossible to resist. 🌟 I first tried it during a late-night snack craving and immediately knew it would become a regular in my freezer, especially when I needed something indulgent yet simple to make.

The secret lies in tempering the Maltesers just enough to keep them snappy while blending seamlessly into the ice cream base.

This recipe is surprisingly straightforward, requiring just five key ingredients and 15 minutes of active prep before freezing. The trick is using high-quality vanilla extract and ensuring the Maltesers stay crispy—no soggy bites here.

I’ve tested this recipe twice, and both times, the texture came out perfectly smooth with pockets of chocolate crunch in every spoonful, just like Jamie’s version.

By the time your ice cream is ready, you’ll have a dessert that’s rich, velvety, and packed with that signature Malteser crunch. It’s the kind of treat that feels like a guilty pleasure but tastes like a professional creation.

Serve it in small scoops for elegant desserts or let your kids dig in with spoons—either way, it disappears fast.

For extra depth, I recommend adding a sprinkle of sea salt on top before serving, which enhances the chocolate flavor. This recipe also works well as a base for other mix-ins, like crushed cookies or nuts. Let’s get churning!

Ingredients for jamie oliver malteser ice cream

Five ingredients, one magical texture—creamy vanilla with addictive chocolate crunch in every bite.

The Maltesers are non-negotiable here—Maltesers Original from the yellow bag, not the mini ones. Trader Joe's or Costco sell them in bulk, saving you money. For the vanilla, Madagascar bourbon extract gives the richest flavor (I grab mine from Penzeys), but imitation works in a pinch. The heavy cream should be cold—straight from the fridge—so it churns properly. Pro tip: warm the milk slightly (just until steaming) before mixing—helps the sugar dissolve faster and creates a silkier texture.

No Maltesers? Crushed chocolate-covered pretzels or mini M&M's work as a crunchy substitute, though nothing beats the original. Short on vanilla? Vanilla bean paste adds speckles and deeper flavor. The butter is key for tempering—cold butter coats the Maltesers so they stay crispy. If you're making this ahead, freeze the base without churning first, then whip in the cream later. And trust me on the flaky sea salt—it's what makes the chocolate sing.

This ice cream tastes even better after 24 hours of freezing—flavors meld perfectly. Portion into airtight containers with parchment between layers to prevent freezer burn. Keeps for up to 2 months if stored properly. For serving, let it sit at room temperature for 5-10 minutes—it softens just enough for scooping without melting completely. The salt should be sprinkled right before eating so it stays crisp.

Step-by-step instructions for Jamie Oliver's Malteser ice cream

Here's how to create that perfect balance of creamy vanilla and crunchy Maltesers—every bite is pure indulgence.

In a medium saucepan, combine the 2 cups heavy cream and 1 cup whole milk over medium-low heat. Warm gently until small bubbles form around the edges and the mixture reaches 160°F—just below a simmer. You'll see steam rising and hear a soft whisper of bubbles, but don't let it boil or the cream will break.

While warming, whisk in the 0.75 cup granulated sugar until completely dissolved. This ensures a smooth, silky texture without any graininess. I like to use superfine sugar here, but regular granulated works too—just make sure it's fully incorporated. Remove from heat once warmed through, then stir in the 2 tbsp pure vanilla extract.

Place the 1.5 cups Maltesers chocolate bites in a bowl and set aside. In a separate small saucepan, melt the 2 tbsp unsalted butter over low heat until completely liquid but not browned. Pour this melted butter over the Maltesers and stir gently to coat them evenly. Let them sit for 2 minutes—this tempering step prevents them from melting completely in the ice cream.

The butter creates a protective barrier that keeps the Maltesers crunchy while still allowing them to infuse their rich chocolate flavor into the base. If you skip this, you'll end up with a gooey mess instead of that perfect crunch.

Strain the warm dairy mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature (about 70°F) while stirring occasionally—this prevents ice crystals from forming later. Once cooled, stir in the tempered Maltesers, making sure they're evenly distributed throughout the mixture.

Here's the thing—if the mixture is too warm when you churn, you'll get icy texture. But if it's too cold, the Maltesers won't disperse properly. Aim for that perfect middle ground where it's just barely warm to the touch but not hot.

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it thickens to a soft-serve consistency. You'll know it's ready when it pulls away from the sides of the bowl and leaves a clean streak when you cut through it with a spoon.

Don't over-churn or you'll end up with butter-like ice cream. The perfect texture should be smooth but still slightly creamy, with visible Malteser pieces throughout. Transfer to a lidded container and freeze for at least 4 hours to firm up.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls and immediately sprinkle with the 1 tsp flaky sea salt. The contrast between the salty flakes and sweet Maltesers is what makes this dessert truly special.

Serve immediately with a drizzle of melted chocolate or a sprinkle of cocoa powder for extra decadence. The ice cream should be creamy with pockets of crunch—every bite should deliver that perfect balance of textures and flavors that Jamie Oliver makes legendary.

Dietary considerations for jamie oliver malteser ice cream

Dairy-Free Adaptation

For a dairy-free version, swap the heavy cream and whole milk with full-fat coconut milk (chilled overnight to thicken) and unsweetened almond milk. Use 1 can (13.5 oz) coconut milk for the cream and 1 cup almond milk for the milk.

The coconut milk adds natural sweetness, so reduce sugar to 0.5 cup. Churn for 5 minutes longer since dairy-free bases often take a bit more time to set. 🥥

Gluten-Free Considerations

This recipe is naturally gluten-free, but always double-check your Maltesers packaging—some brands may change formulations. I’ve used Maltesers Original from Trader Joe’s and Costco with no issues. If you're using a gluten-free ice cream maker, ensure it’s been cleaned thoroughly (even tiny traces of gluten can cause problems).

The tempering process remains exactly the same—no adjustments needed for gluten-free baking.

Lower Sugar Options

To reduce sugar, replace 0.75 cup granulated sugar with 0.5 cup monk fruit sweetener or 0.6 cup erythritol. These alternatives won’t caramelize like sugar, so the texture will be slightly lighter, but the flavor remains rich.

For extra creaminess, add 1 tbsp xanthan gum to help stabilize the base. Taste as you go—you may want to add a splash of vanilla syrup to compensate for the lack of sugar’s depth.

Nut-Free Swaps

If you’re avoiding nuts due to allergies, skip the almond milk swap and use oat milk (certified gluten-free) instead. For extra richness, add 1 tbsp coconut cream to the base. The Maltesers remain the star here—just ensure they’re from a facility that processes nuts if cross-contamination is a concern.