Ingredients:

  • 2 cups Heavy Cream (Cold)
  • 1 cup Whole Milk (Cold)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Malted Milk Powder (Non-Instant)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 2 1/4 cups All-Purpose Flour
  • 1/2 cup Malted Milk Powder (Non-Instant)
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 cup Unsalted Butter (Softened)
  • 1/2 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar (Packed)
  • 2 Large Eggs
  • 1 Tbsp Vanilla Extract

Instructions:

  1. Whisk together the heavy cream, whole milk, granulated sugar, malted milk powder, vanilla extract, and salt in a large bowl until the sugar and malt powder are fully dissolved. Cover the mixture tightly and refrigerate for a minimum of 4 hours, but preferably overnight.
  2. Churn the mixture according to your ice cream machine manufacturer’s instructions (usually 20–30 minutes). Transfer the soft ice cream to a shallow, freezer-safe container. Cover and freeze for at least 4 hours until completely solid.
  3. Whisk together the flour, malted milk powder, baking soda, and salt in a medium bowl. Set aside.
  4. In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the bowl.
  5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  6. Reduce the mixer speed to low. Gradually add the dry ingredients, mixing only until just combined. Do not overmix.
  7. Wrap the dough tightly in plastic wrap or transfer it to an airtight container. Chill for a minimum of 2 hours. This prevents spreading and ensures sturdy cookies.
  8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Scoop the dough using a uniform 1.5-ounce cookie scoop. Bake for 12–14 minutes, rotating the pan halfway through. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Match the cooled cookies into pairs of similar size. Remove the malted ice cream from the freezer and allow it to temper slightly (3–5 minutes) until scoopable. Place one generous scoop of ice cream onto the flat side of one cookie. Top gently with the corresponding cookie, pressing down slightly until the ice cream reaches the edges.
  10. Wrap each finished sandwich individually in plastic wrap or parchment paper. Place them back into the freezer for at least 2 hours to ensure they set firmly before serving.