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!
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!
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
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.
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.
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.
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
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
Milo ice cream
- ice cream churner
- Immersion or stick blender (optional)
- 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.
- 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!
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