This Milo ice cream is a delightful way to enjoy the much-loved Australian drink. It’s full of Milo’s classic malt and chocolate notes and will bring back memories of sprinkling Milo over ice cream as a child. Both kids and adults will love this creamy, malt-chocolate frozen treat.
What is Milo made of?
Milo is made from malted barley, cocoa, milk solids and sugar. It’s fortified with vitamins and minerals such as calcium, iron and vitamins C, B3, B6, B2, D and B12.
Milo originated in the 1930s and is popular in Australia, New Zealand and many countries across Asia, Africa and South America. For many, Milo evokes childhood memories of making a thick chocolaty drink or sprinkling the powder over ice cream.
This recipe transforms that nostalgic flavour into a smooth, scoopable ice cream. Top with a sprinkle of extra Milo for an authentic finish.
Ingredients
Milo: A chocolate-malted milk powder. If Milo isn’t available, substitute with Ovaltine or a blend of drinking chocolate and malted milk powder.
Cream: Use thickened cream (around 34% fat), heavy cream or heavy whipping cream.
Milk: Full-fat milk (about 3.5%) works best; low-fat milk will produce a icier texture.
Brown sugar: Adds sweetness and improves texture. White sugar can be used but will make the ice cream sweeter.
Tapioca starch: Thickens and stabilises the mix. Substitute arrowroot or cornflour in equal amounts if needed.
Glucose syrup (optional): Lowers the freezing point and improves scoopability. Substitute with an equal amount of light corn syrup or powdered dextrose. Measure carefully — too much will make the ice cream melt quickly.
How to make Milo ice cream
1. Combine the milk and cream in a small saucepan.
2. Place the tapioca starch in a small bowl and whisk in about two tablespoons of the milk-and-cream mixture to make a smooth slurry.
3. Add the brown sugar, Milo powder and glucose syrup (if using) to the milk and cream, stirring to combine.
4. Heat the mixture gently until it starts to bubble around the edges, then reduce the heat to low.
5. Stir in the tapioca slurry, continue heating on low for a couple of minutes while stirring to thicken slightly.
6. Remove from heat and allow to cool. If any Milo powder is stubbornly lumpy, briefly and carefully blend with an immersion blender.
7. Pour the mixture into a heatproof container, cover and chill in the refrigerator for about four hours (or until completely cold).
8. Chill your ice cream storage container or the freezer bowl of your ice cream maker. If using a self-churning machine, switch it on about ten minutes before churning.
9. If the chilled mix has separated, give it a good stir and pour it into the ice cream machine. Churn according to your machine’s instructions — the mix should reach a soft-serve consistency when ready.
10. Transfer to the chilled storage container, cover and freeze for several hours or overnight until firm.
How to serve
Remove from the freezer, scoop and enjoy. Serve on its own or sprinkle extra Milo on top for added texture and flavour.
How to store
Store in an airtight container in the freezer for up to two weeks. After that time it may begin to develop ice crystals, but it will still taste good.
If you make this recipe, share your experience in the comments and tag your photos on Instagram to show your creations!
Looking for more dessert ideas
Try these other treats:
- Milo icy poles
- Homemade Oreos
- No-churn chocolate ice cream
- Milo tiny teddies
- Milo Tim Tam chocolate fudge
📋 Recipe
Milo ice cream
Equipment
- Ice cream churner
- Immersion or stick blender (optional)
Ingredients
- 2 cups (500 ml) thickened cream (or heavy cream)
- 1 cup (250 ml) full-fat milk (about 3.5%)
- ¼ cup (60 g) tightly packed brown sugar
- ¾ cup (90 g) Milo
- 2 teaspoons (5 g) tapioca starch
- ½ flat tablespoon (15 g) glucose syrup (optional)
Instructions
- Put the milk and cream into a small pot.
- Mix the tapioca starch with about two tablespoons of the milk-and-cream to form a slurry.
- Add the brown sugar, Milo and glucose syrup (if using) to the pot and stir to combine.
- Heat until just starting to bubble, then reduce to low heat.
- Stir in the tapioca slurry and heat for a further couple of minutes, stirring frequently.
- Remove from heat and allow to cool. If Milo hasn’t fully dissolved, carefully blitz with an immersion blender.
- Pour into a heatproof jug, cover and chill in the fridge for 2–4 hours until cold.
- Chill your ice cream container or freezer bowl. If using a self-churning machine, switch it on 10 minutes before churning.
- Stir the chilled mix if it has separated, then churn until it reaches soft-serve consistency.
- Transfer to a chilled container, cover and freeze for about four hours or until firm.
- To serve, remove from freezer, scoop and enjoy — optionally sprinkling extra Milo on top.
Notes
Milo is a chocolate-malt drink powder popular in Australia and several other countries. If Milo is unavailable, substitute with drinking chocolate plus some malted milk powder.
Nutrition
Calories: 462 kcal | Carbohydrates: 36 g | Protein: 8 g | Fat: 33 g | Sugar: 28 g
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. Ingredient values vary by brand. For precise information, calculate using the specific products you use.
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