Prepare malted cookie dough: in a bowl, cream together butter, granulated sugar, brown sugar and salt with a spoon until a paste forms.
Add the heavy cream, molasses, corn syrup and vanilla and stir until smooth.
Sift in the toasted flour and malt powder, then mix until smooth.
Fold in the chopped chocolate.
Evenly spread the cookie dough on a parchment-lined baking dish 1/2" thick, then freeze until solid (~1 hour).
Once frozen, cut the cookie dough into 1/2" cubes.
Prepare molasses ice cream base: combine sugar, dry milk powder, salt and xanthan gum in a bowl and stir well.
In a pot over medium heat, combine milk, corn syrup and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until smooth. Cook for 2-3 minutes or until sugar is dissolved, then remove the pot from the heat.
Pour the mixture into a bowl, then mix in the heavy cream and vanilla.
Cover and refrigerate for at least 6 hours before churning.
Prepare malted fudge: mix cold water and malt powder together in a small pot. Add corn syrup, heavy cream, butter and salt.
Heat the pot over medium-high heat until butter is completely melted and the mixture comes to a boil.
Remove the pot from heat and add cocoa powder and chopped chocolate, whisking until the chocolate is melted and the mixture is silky.
Transfer to an airtight container and store in the fridge.
Pour the ice cream base into an ice cream maker and turn on the machine. Churn until the mixture has the texture of soft serve (~25-35 minutes).
Fold in half of the cookie dough cubes.
Spoon alternating layers of ice cream and dollops of fudge into a loaf pan.
Cover with plastic wrap and store in the freezer for at least 6 hours before scooping. Ice cream will keep for up to 6 months.
Servings 0