For the ganache

1. Combine chocolate chips and heavy cream in a microwaveable bowl. Microwave for 30 seconds, stir. Microwave in 15 second increments, stirring in between until smooth. Put into a small Ziploc bag to use for drizzling. Set aside while you prepare the ice cream.

For the ice cream

1. In a small microwavable bowl, microwave 2 tablespoons of heavy cream for 30 seconds, or until hot to the touch. Add in the instant coffee and stir to dissolve. Set aside to cool slightly.
2. Whip the heavy whipping cream to medium-soft peaks in a stand mixer. In a separate bowl, combine melted chocolate, chocolate malt powder, dissolved instant coffee, and sweetened condensed milk. Stir until ingredients are completely incorporated. Fold in whipped cream until completely combined. Fold in malted milk balls.
3. Scoop a quarter of mixture into Tupperware container where you’ll be keeping the ice cream (I used a 9″x5″ loaf pan and it fit perfectly). Snip the corner of the Ziploc bag filled with chocolate mixture and drizzle over ice cream. Add another quarter of the ice cream mixture and repeat with chocolate drizzle until all ice cream and chocolate is added.
4. Freeze for four hours or until firm before serving!