Homemade Milo Ice Cream Recipe

This Milo ice cream is a delightful way to enjoy Australia’s beloved Milo drink in frozen form. It captures the classic malt and chocolate notes that make Milo so nostalgic for many people who remember sprinkling Milo over ice cream as children. Creamy, slightly malty and rich with chocolate, this homemade ice cream is perfect for both kids and adults. Serve with an extra dusting of Milo for authentic flavour.

Milo was invented in the 1930s and has become a staple in Australia, New Zealand and many regions across Asia, Africa and South America. For many, Milo evokes fond childhood memories: stirred into warm or cold milk to make a thick, chocolaty drink or sprinkled over vanilla ice cream. This recipe transforms that flavour experience into a silky, scoopable ice cream that highlights the malt and chocolate character of Milo.

Ingredients

• 2 cups (500 ml) thickened cream (about 34% fat; heavy cream or heavy whipping cream can be used)
• 1 cup (250 ml) full‑fat milk (around 3.5% fat; avoid low‑fat milk for best texture)
• ¼ cup (60 g) tightly packed brown sugar (or light brown sugar; white sugar may be used but will taste sweeter)
• ¾ cup (90 g) Milo (or substitute with a chocolate drink mix plus malted milk powder if Milo is unavailable)
• 2 teaspoons (5 g) tapioca starch (for thickening and stabilizing; arrowroot or cornflour can be substituted)
• ½ flat tablespoon (15 g) glucose syrup — optional (light corn syrup or powdered dextrose can be used instead; small amounts improve scoopability)

How to make Milo ice cream

1. Combine milk and cream in a small saucepan. Measure the tapioca starch into a small bowl. Add two tablespoons of the milk‑and‑cream mixture to the tapioca and whisk until smooth to form a slurry.

2. Add the brown sugar, Milo powder and optional glucose syrup to the saucepan with the milk and cream. Stir to combine, then heat gently until small bubbles appear around the edge. Reduce heat to low.

3. Stir in the tapioca slurry and continue heating on low for another two to three minutes, stirring frequently until slightly thickened.

4. Remove the saucepan from heat and let the mixture cool. If any Milo clumps remain, carefully use an immersion blender briefly to smooth the mixture.

5. Pour the mixture into a heatproof container, cover and chill in the refrigerator for about four hours, or until fully cold.

6. Prepare your ice cream maker: if using a self‑churning machine, switch it on about ten minutes before churning to chill the bowl, otherwise have the frozen bowl ready to start churning as soon as the mix is cold.

7. If the chilled mix has separated slightly, give it a good stir before pouring into the ice cream machine. Churn according to your machine’s instructions; the ice cream should reach a soft‑serve consistency when finished.

8. Transfer the churned ice cream to a chilled container, cover and freeze for at least four hours or until firm.

How to serve

Remove from the freezer a few minutes before scooping to make serving easier. Scoop into bowls or cones and finish with an extra sprinkle of Milo for texture and intensity. This ice cream is lovely on its own or paired with warm desserts.

How to store

Store the ice cream in an airtight container in the freezer for up to two weeks. After that time it may begin to develop some ice crystals and a slightly icier texture, but it will still be enjoyable.

Recipe

Equipment

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

Ingredients (summary)

• 2 cups (500 ml) thickened cream
• 1 cup (250 ml) full‑fat milk
• ¼ cup (60 g) brown sugar
• ¾ cup (90 g) Milo
• 2 teaspoons (5 g) tapioca starch
• ½ flat tablespoon (15 g) glucose syrup (optional)

Instructions (summary)

1. Combine milk and cream in a pot. Make a tapioca slurry with two tablespoons of the dairy mixture.
2. Add sugar, Milo and optional glucose to the pot and heat until bubbling at the edges, then lower the heat.
3. Stir in the tapioca slurry and cook for a few more minutes until slightly thickened.
4. Cool the mixture, blend briefly if needed to dissolve any lumps, then chill in the refrigerator for several hours.
5. Churn in an ice cream maker until soft‑serve consistency, then transfer to a chilled container and freeze until firm.

Notes

Milo is a chocolate‑malted milk powder popular in Australia and many other countries. If Milo is not available, use a combination of drinking chocolate and malted milk powder to approximate the flavour. The optional glucose syrup improves texture and scoopability but is not essential.

Nutrition (approx.)

Per serving: about 462 kcal; carbohydrates 36 g; protein 8 g; fat 33 g; sugar 28 g. These values are estimates and will vary by ingredient brands and exact quantities.

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