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    You are here: Home / Ice cream / Milo ice cream

    Milo ice cream

    Published: Nov 17, 2020 by Sarah Brooks

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    Jump to Recipe
    Scoop of slightly melting Milo ice cream in an ice cream waffle cone, with text over lay, Milo ice cream and KCAEIC.

    This Milo ice cream is a fun new way to enjoy this much loved Aussie drink. Its packed with the classic Milo flavors of malt and chocolate. If you have fond memories of sprinkling Milo over ice cream as a child you are going to love this ice cream!

    Close up scoop Milo ice cream sprinkled with Milo, in a small bowl, with Milo tin and glass of Milo in the background.
    Jump to:
    • Ingredients
    • How to make Milo ice cream
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes
    • 📋 Recipe
    • 💬 Comments

    What is Milo made of?

    Milo is made of malt barley, cocoa, milk solids and sugar. It is fortified with vitamins and minerals including calcium, iron and vitamins C, B3, B6, B2, D and B12.

    Milo in an Aussie drink invented in the 1930's and is much loved in Australia, New Zealand and parts of Asia, Africa and South America. Many people the world over have fond childhood memories of heaping Milo into a glass with just enough milk to make a thick, delicious, chocolaty slurry or sprinkling copious amounts of Milo over ice cream.

    This Milo ice cream is a fun way to enjoy this delicious Australian drink for both kids and adults alike, with some extra Milo sprinkled on top of course!

    Ingredients

    Milo ice cream ingredients, milo, thickened cream, milk, brown sugar, tapioca starch.

    Milo:  is a type of chocolate malted milk drink. If you can't get Milo you can substitute with Ovaltine or with a mix of drinking chocolate and malted milk powder.

    Cream: this recipe uses thickened cream with a fat content of around 34%. You could also use heavy cream or heavy whipping cream.

    Milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.

    Brown sugar: although Milo can be relatively high in sugar, its not enough on its own and some brown sugar helps with the taste and texture of this ice cream. You can replace it with white sugar if you prefer, but your ice cream will be sweeter.

    Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. You can substitute with arrowroot powder or with corn flour at a pinch in the same quantity.

    Glycose syrup (optional): also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minuet!

    How to make Milo ice cream

    • adding milk to ice cream mix in pot on stove.
    • adding cream to ice cream mix in pot on stove.
    • adding milk to tapioca starch in small bowl to make a slurry.

    Put the milk and cream into a small saucepan. Measure out the tapioca starch and add it to a small bowl. Take about two table spoons of the milk and cream mix and add it to the tapioca starch and mix it well to form a slurry.

    • adding brown sugar to ice cream mix in pot on stove.
    • adding milo to ice cream mix in pot.
    • adding optional glucose to ice cream mix in pot on stove.

    Add the brown sugar, milo powder and glucose syrup if using to the milk and cream mix. Stir well.

    Heat until just starting to bubble around edges then reduce heat to low. Add the tapioca starch and milk and cream slurry to the pot. Stir well and continue to heat on low for another couple of minutes.

    blending ice cream mix with an immersion blender.

    Remove from heat and allow to cool. If you are having trouble dissolving in all the Milo powder you can blitz the mix briefly and very carefully with an immersion/stick blender.

    Transfer mix to a heat proof container, cover and chill in fridge for about four hours.

    Put your ice cream storage container into the freezer to chill. If using a self churing ice cream churner switch it on about ten minutes before churning your ice cream, otherwise take the freezer bowl out of the freezer right before churning your ice cream.

    • chilled ice cream mix that has separated a little and needs to be stirred before churning.
    • churning ice cream in ice cream churner.
    • top down view of churned milo ice cream in churning bowl.

    If the ice cream mix has settled while chilling give it a good stir, then pour into the ice cream machine. Churn the ice cream. It will be the consistency of soft serve when its done.

    Transfer to the chilled container, cover and freeze over night or until firm.

    How to serve

    Top down view scooping Milo ice cream in a pan with vintage ice cream scoop, with glass of Milo on the side.

    To serve the cream remove from the freezer, scoop and enjoy. Fabulious on its own or with some extra Milo sprinkled over the top. Delicious!

    How to store

    This ice cream will store in an airtight container in the freezer for upto two weeks. After this it may start to become a little icy, but it will still taste good.

    Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations!  @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes

    Why not try making

    • Milo icy poles
    • Homemade Oreos
    • No churn chocolate ice cream
    • Milo tiny teddies by Kidgredients
    • Milo Tim Tam Chocolate fudge by Sugar Salt Magic

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Top down view scoop of Milo ice cream in a bowl, with Milo tin on the side, glass of Milo and spoon.

    📋 Recipe

    Close up scoop Milo ice cream sprinkled with Milo, in a small bowl, with Milo tin and glass of Milo in the background.

    Milo ice cream

    Author: Sarah Brooks
    This Milo ice cream is a fun new way to enjoy this much loved Aussie drink. Its packed with the classic Milo flavors of malt and chocolate. If you have fond memories of sprinkling Milo over ice cream as a child you are going to love this ice cream!
    5 from 4 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Chilling time 4 hrs
    Total Time 4 hrs 15 mins
    Course Dessert, Snack
    Cuisine Austalian
    Servings 6 serves (⅔ cup each), approx.
    Calories 462 kcal

    Equipment

    • ice cream churner
    • Immersion or stick blender (optional)

    Ingredients

    • 2 cups (500mls) thickened cream *or heavy cream or heavy whipping cream
    • 1 cup (250mls) full fat milk (about 3.5%)
    • ¼ cup (60gms) tighly packed brown sugar *or light brown sugar
    • ¾ cup (90gms) Milo
    • 2 teaspoons (5gms) tapioca starch
    • ½ flat tablespon (15gms) glucose syrup *optional. You can substitute with the same amount of light corn syrup or dextrose powder.

    Instructions
     

    • Put the milk and cream into a small pot.
    • Measure the tapioca starch into a small bowl. Add about two tables spoons of the milk and cream mix and mix well to form a slurry.
    • Add sugar, milo and glucose syrup if using to the milk and cream and mix well.
    • Stir well, heat until just starting to bubble then down down low.
    • Add tapioca starch slurry and stir in. Heat for a further couple of minutes, stirring frequently.
    • Remove from heat and allow to cool. If you are having trouble getting the milo to dissolve in properly you can blitz it very carefully with a stick/immersion blender.
    • Pour mix into a heat proof jug and cover. Chill in fridge for two to four hours until cold.
    • Put your ice cream container in the freezer to chill. If using a self churning ice cream machine put it on ten minutes before churning to chill, other wise take the churning bowl out of the freezer right before churning.
    • If the ice cream mix has settled a bit while chilling give it a good stir.
    • Churn the ice cream. It will be the consistency of soft serve when its done.
    • Transfer to chilled container, cover and freeze for four hours, or until firm.
    • To serve remove from freezer, scoop and enjoy! Fabulous on its own or with some extra milo sprinkled over the top. Delicious!

    Notes

    Milo is an Australian milk flavoring with chocolate, malt and vitamins.  It is popular in Australia, New Zealand, South America and many parts of Asia.
    If you can't get milo you can substitute with drinking chocolate with some malted milk powder.  

    Nutrition

    Calories: 462kcalCarbohydrates: 36gProtein: 8gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 159mgPotassium: 372mgFiber: 0.03gSugar: 28gVitamin A: 1289IUVitamin C: 1mgCalcium: 197mgIron: 0.4mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: Aussie, Aussie classic, Aussie dessert, Chocolate, chocolate dessert, chocolate ice cream, malt, malted dessert, malted ice cream, milo, milo dessert
    Tried this recipe?Let us know how it was!

    Pin it for later!

    Scoop of slightly melting Milo ice cream in an ice cream waffle cone, with text over lay, Milo ice cream and KCAEIC.
    97 shares
    • Share67
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Sylvie

      November 24, 2020 at 4:48 am

      5 stars
      I have a feeling kids go CRAZY for this one! And what a fun idea to turn a warm drink into a cold dessert, so fun!

      Reply
      • Sarah Brooks

        November 24, 2020 at 11:52 am

        Thanks Sylvie, yup my kids Loved it! I'm having fun playing with some nostalgic flavors 🙂

        Reply
    2. Gavin

      November 25, 2020 at 2:13 am

      5 stars
      I am yet to taste Milo! Growing up in Ireland we had a version of it called cola cao & nesquik. If it's anything like these then I am 100% off to the shops to make this ice-cream!

      Reply
      • Sarah Brooks

        November 25, 2020 at 11:54 am

        Milo is way better than nesquik Gav, there I said it! You need to make this for your little one, you're missing and important part of her Aussie childhood 🙂 Next thing you'll be telling me you haven't had vegemite! 😀

        Reply
    3. Marie

      November 26, 2020 at 12:32 am

      5 stars
      oh how I love milo. I used to just pile on top of half a glass of milk, then eat it right off the top. So good. This ice cream is next level and now on my list of delicious recipes to make.

      Reply
      • Sarah Brooks

        November 28, 2020 at 5:03 am

        Thanks Marie, Milo is the best isn't it? Let me know how it goes 🙂

        Reply
    4. Robyn

      November 30, 2020 at 6:56 am

      5 stars
      I am yet to try Milo, but you have made me put it on the shopping list - purely so I can make this ice cream!

      Reply
      • Sarah Brooks

        December 03, 2020 at 9:51 am

        Its delicious Robyn and I'm sure mini jones will love it to 🙂

        Reply
    5. Blessing

      December 17, 2020 at 8:35 am

      I can never trade my Milo in this world

      I crown myself Milo ambassador
      For 23years I have never missed any day without a Milo drink

      Thanks for the recipe

      Reply

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