Malteser Milkshake Recipe: Thick, Creamy and Easy

A Malteser milkshake blends vanilla ice cream, cold milk and malted milk powder with the chocolate-covered malt balls for a creamy drink with a malty flavour and little crunchy pieces. It comes together in minutes, and you can make it thicker or more sippable simply by adjusting the milk.

Ingredients

3 cups vanilla ice cream (about 450 g), slightly softened for easier blending
1 cup (240 ml) cold whole milk, plus a little extra if needed
2 tablespoons (about 20 g) malted milk powder
½ teaspoon (2.5 ml) vanilla extract
⅓ cup (about 40 g) Maltesers, divided, plus more for garnish if you like
½ cup (120 ml) cold heavy cream, optional, for a whipped topping
1 teaspoon (5 ml) icing sugar, optional, to sweeten the whipped cream
2 tablespoons (about 20 g) chocolate sauce, optional, for decorating the glasses

The malted milk powder gives the shake a deeper, rounded malt flavour; it is different from plain powdered milk. If you cannot find it, you can leave it out and still get malt flavour from the Maltesers, though the drink will taste less distinctly malty. Whole milk makes a smooth, rich shake, but lower-fat milk works too. The optional cream, sugar and chocolate sauce are for serving, not essential to the blended drink.

Instructions

Prepare the serving glasses. If you want a chocolate drizzle, spoon the chocolate sauce around the inside of two tall glasses, then set them aside. This is optional; skip it if you prefer a simpler shake or want to avoid extra sweetness. Keep the glasses nearby so the milkshake can be poured as soon as it is blended.
Measure and divide the Maltesers. Set aside about half of the ⅓ cup (20 g) for the blender and reserve the rest for garnish or for adding at the end. For a more pronounced crunch, keep a few extra whole candies aside. If the candies are very large for your blender, break them into halves with a knife before blending.
Add the base ingredients. Put the vanilla ice cream, cold milk, malted milk powder, vanilla extract and the first portion of Maltesers into a blender. Starting with the milk helps the blades catch the ingredients. Do not fill the blender above its maximum line; if your blender is small, blend in two batches.
Blend briefly. Secure the lid and blend on a low setting for about 10 seconds, then increase to medium for another 10 to 15 seconds, just until the mixture is smooth and pourable. Avoid running the blender for a long time: extra blending warms the shake and breaks the candy into fine crumbs, so it loses the pleasant flecks of malted chocolate.
Check the consistency. For a thicker shake, blend in another ¼ cup (about 35 g) of ice cream. If it is too thick to pour, add cold milk 1 tablespoon (15 ml) at a time and pulse briefly after each addition. Taste a small spoonful before making further changes; the candies and ice cream already add sweetness.
Add a little crunch, if desired. For visible pieces, stir in the reserved Maltesers by hand with a spoon rather than blending them. You can also crush a few and scatter them on top. Stirring them in at the last moment keeps more of their crisp texture intact.
Pour and serve promptly. Divide the shake between the prepared glasses. If you are using the optional topping, whip the cold cream with the icing sugar just until it holds soft peaks, then spoon it over the drinks. Finish with crushed or whole Maltesers and serve with wide straws or long spoons.

Tips

Soften the ice cream only slightly. Ice cream straight from a very cold freezer can be difficult to blend, but fully melted ice cream makes a thin shake. Let it sit on the counter for about 5 minutes, until a scoop can be made without much effort. This small amount of softening is usually enough to help a standard blender work smoothly.
Use short bursts rather than a long blend. Maltesers have a crisp malt centre and a chocolate coating. A short blend gives the drink flavour while leaving some texture; a long blend can turn the candy into fine crumbs and warm the ice cream. If the blender stalls, stop it, unplug or switch it off, and use a spatula to move the mixture toward the blades before blending again.
Adjust sweetness after blending. Different ice creams and toppings vary in sweetness, so taste before adding anything extra. If you want more chocolate, use a small drizzle of chocolate sauce rather than adding a lot of sugar. For a less sweet shake, use less sauce and reserve the candies for garnish instead of blending them all into the base.
Choose a practical substitute when needed. If malted milk powder is unavailable, omit it; a spoonful of plain cocoa powder is not an equivalent swap and will make the shake more chocolate-forward rather than malty. A non-dairy vanilla ice cream and oat or soy milk can be used, but the result will have a different flavour and may be thinner. Check labels if you need to avoid particular ingredients or allergens.

Serving Suggestions

Serve the milkshake as soon as it is blended, while the ice cream is cold and the texture is thick. A tall chilled glass helps it stay cold a little longer, while a wide glass makes it easier to eat with a spoon if you have stirred in candy pieces. Use a wide straw for a smooth shake; small straws can clog if the Maltesers have been left in chunks.

For a simple finish, sprinkle crushed Maltesers over the top. A thin chocolate drizzle or a spoonful of whipped cream makes the drink feel more like a dessert-shop treat, but both are optional because the shake is already rich. You can also serve it with plain biscuits, shortbread or a small slice of chocolate cake. Keep the sides uncomplicated if adding a generous topping, since the drink itself is filling.

For two servings, divide the shake evenly rather than leaving it in the blender while everyone gets settled. If you are serving a group, blend separate batches instead of making one oversized batch that may not fit safely in the jug. Put out a small bowl of crushed Maltesers so each person can choose how much crunch to add.

Variations

Extra-malty version: Increase the malted milk powder to 3 tablespoons (about 30 g) and blend it with the other base ingredients. This makes the malt flavour more pronounced without adding much extra thickness. If the powder is lumpy, sift it first or whisk it into the milk before adding the milk to the blender.

More chocolatey version: Add 1 tablespoon (about 5 g) unsweetened cocoa powder or 1 tablespoon (15 ml) chocolate sauce to the blender. Cocoa adds a less sweet, deeper chocolate note; sauce makes the shake sweeter and smoother. Start with one addition rather than both, then taste so the chocolate does not cover the malt flavour.

Crunchier version: Blend the ice cream and milk until smooth, then fold in ¼ cup (about 30 g) of roughly crushed Maltesers by hand. This gives larger candy pieces than blending them with the base. Serve with a wide straw or spoon, and do not leave the finished drink sitting for long, because the pieces gradually soften in the liquid.

Thinner café-style shake: Use 1¼ cups (300 ml) of milk instead of 1 cup (240 ml), adding it gradually until it pours easily. The drink will be lighter and easier to sip, though less thick and creamy. For a dairy-free variation, use a plant-based vanilla ice cream and unsweetened oat or soy milk; choose a milk with a neutral flavour so it does not overwhelm the malt.

Storage and Reheating

This milkshake is best served immediately; refrigeration causes the ice cream to melt and the mixture to separate, while the candy pieces lose their crunch. If you need to hold it briefly, cover the glass or blender jug and refrigerate it for up to 24 hours for best quality. Give it a thorough stir or a very brief blend before serving again. It may be thinner than when first made, so add a small scoop of ice cream if you want to restore some thickness.

Keep the drink refrigerated within 2 hours of blending, and do not leave it at room temperature for longer than that. Reheating is not appropriate for a milkshake. Freezing a whole finished shake is not recommended because thawing can leave it grainy and separated; if you have extra, freeze it in an ice-pop mould instead and enjoy it frozen rather than thawing it back into a drink.

Frequently Asked Questions

Can I make a Malteser milkshake without a blender?
Yes, although the texture will be less uniform. Let the ice cream soften until it is easy to stir, then whisk it with the milk, malted milk powder and vanilla in a large bowl or jug. Crush the Maltesers finely in a sealed bag with a rolling pin and stir them in. The drink will have more texture and may take a little longer to mix smoothly.

Can I make it ahead for a party?
It is better to prepare the glasses and measure the ingredients ahead, then blend shortly before serving. A blended shake separates as it sits, and the ice cream melts, so it will not have the same thick texture if made hours in advance. For a group, prepare one batch at a time and keep the ice cream and milk cold until blending.

How do I make the shake thicker?
Blend in a little more ice cream, about ¼ cup (35 g) at a time, until it reaches the consistency you like. Avoid adding ice cubes: they can dilute the flavour as they melt and make the texture icy rather than creamy. Also check that the ice cream has not become fully melted before blending.

Can I use malted milk drink mix instead of malted milk powder?
Usually, yes, but check the label because some drink mixes contain added sugar, cocoa or other flavourings. Use the same 2 tablespoons (about 20 g) to start, then taste before adding more. A sweetened mix may make the finished shake sweeter and less purely malty, so you may want to skip extra chocolate sauce.

Are Maltesers gluten-free or dairy-free?
Do not assume they are. Ingredients and allergen statements can vary by product and location, and the candies and regular ice cream contain ingredients that may not suit every diet. Check the current packaging for allergen information. For a dietary adaptation, use a suitable candy and ice cream alternative, knowing that both the flavour and texture may differ.

Can I make one serving?
Yes. Halve the main ingredients: use 1½ cups (225 g) ice cream, ½ cup (120 ml) milk, 1 tablespoon (10 g) malted milk powder, ¼ teaspoon (1.25 ml) vanilla and about ⅙ cup (20 g) Maltesers. Blend in a small blender if available, or make the full recipe and share the second serving.

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