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Summer Seduction: Triple Vanilla Malt

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It's Summer! The temperatures are creeping up, the sun is shinning for longer hours and intelligent people are taking advantage of getting doses of natural vitamin D (from the sun). On the downside, some people are getting sunburn (sunscreen is available every where -- use it!), sweat is dripping like a mid-west cloud-burst and people are peeing in the pool. Well, with the good there has to be some bad!

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When it comes to those hot Summer days, we are always looking form something to cool ourselves off. Homemade lemonade and iced tea are wonderful drinks and do the job quite well. Beer, a popular Summer adult beverage is also good in moderation but sometimes you simply owe yourself a special treat. You won't find a better treat than whipping up a very popular Summer concoction at Casa de Cuisine, our famed Triple Vanilla Malt.

Now before we go further, you should be warned that this is a dieter's worst nightmare (and you'll see in the reasons in the ingredients). I should also note that calling this "Triple Vanilla" is sort of a misnomer. In fact, it is quadruple vanilla! To make this at the Casa we use (for each serving) a scoop of homemade vanilla ice, a scoop of homemade French vanilla ice cream and a scoop of homemade vanilla bean ice cream and this is where the "triple" comes into play. Since we also use pure vanilla extract when we make this malt, it is quadruple vanilla.

I'm sure that most home kitchens will not have three different types of vanilla ice cream loitering in their freezer, but do not fear as you can still make a wonderful vanilla malt with just one type. You can also use our award-winning French Vanilla Frozen Custard for this recipes and you can find the recipe and picture here.

Since this is not your typical milkshake or malt, we have included pictures of each of the steps to make Triple Vanilla Malt!

You can make the consistency of this malt to you liking by using more or less of the liquid ingredients.

Ingredients needed to make Triple Vanilla Malt (makes 1 large drink):

  • 1 scoop vanilla ice cream
  • 1 scoop French vanilla ice cream
  • 1 scoop vanilla bean ice cream
  • 1 Tbs. pure vanilla extract
  • 1 cup half-and-half
  • 3 Tbs. malted milk powder
  • 1/2 cup whipping cream
  • 1 Tbs. whipped cream
  • multi-colored candy sprinkles


  1. Into a blender, add the scoops of ice cream and vanilla extract and blend it for about a minutes (just to mix it).
  2. With the blender on, slowly add the half-and-half and blend until liquefied.
  3. Add the malted milk powder and blend one minute.
  4. Add the whipping cream and blend 2 minutes.
  5. Pour into serving glasses.
  6. Top each serving with a little whipped cream, sprinkle on some sprinkles and enjoy!

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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