Chop up 75 g dark and 75 g milk chocolate into small pieces and place in a small microwave safe bowl. Microwave in 30 second bursts, stirring in between until fully melted.
Add 20 g cocoa powder to melted chocolate and stir to combine.
Transfer chocolate mixture to a medium heat proof bowl.
Make the base by combining 450 g milk, 160 g whipping cream, 150 g sugar, 50 g glucose syrup or corn syrup and 40 g malted milk powder in a medium saucepan.
Heat the mixture on the stovetop until it comes to a boil. Take off stove and carefully add the hot liquid in three stages to the chocolate mixture, whisking in between to fully incorporate the chocolate.
Let cool and add 1/4 tsp xanthan gum, using a whisk or immersion blender to fully incorporate.
Refrigerate for 4 hours or ideally overnight before churning in an ice cream maker. Enjoy immediately as a soft serve consistency or freeze for 4 hours for a more scoop-able consistency.