– 1 can 14 oz. sweetened condensed milk – 1/3 cup 40g malted milk powder – 1/3 cup 35g unsweet cocoa power – 2 cups 1 pint heavy whipping cream, cold – 1 cup chopped malted milk balls plus more for garnish

– In a large bowl, place the sweetened condensed milk, milk powder, and unsweet cocoa. Whisk together until smooth. – In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Partially fold about 1/3 of the chocolate mixture into the whipped cream with a rubber spatula. Fold in the remaining chocolate mixture until the color is consistent and no white streaks of cream or dark streaks of chocolate

– Pour the mixture into a 9×5-inch loaf pan and top with more chopped malted milk balls, if desired. Freeze until firm, about 4-6 hours or overnight. – Scoop ice cream into bowls, sugar cones or classic cake cones and serve.