photograph by Matt Hulsman

3 scoops vanilla ice cream (about 2 to 2½ cups)
⅓ cup whole milk (or more to achieve desired consistency)
2 heaping tablespoons malted milk powder
1½ teaspoons vanilla extract

Place all ingredients in a blender; cover and process until smooth, adding milk as necessary to achieve desired consistency. Pour into a chilled glass and serve with a straw. To make a chocolate malt, substitute chocolate ice cream for the vanilla and omit vanilla extract, if desired. Yields 1 generous serving.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.