Milo Ice Cream


Are you ready to embark on a delectable journey into the world of Milo-infused bliss? Look no further! Our ultimate Milo ice cream recipe is designed to tickle your taste buds with the perfect blend of chocolate malted goodness and creamy delight. The best part? You don’t need an ice cream maker for this homemade treat. Follow our step-by-step guide, and get ready to savor the richness of Milo in every scoop.

Ingredients Needed:

Milo Magic:

Milo: The star of the show, a chocolate malted milk drink that brings a unique flavor to our ice cream.

Creamy Elegance:

Cream: Thickened cream with a luxurious 34% fat content. Alternatively, you can use heavy cream or heavy whipping cream for an extra creamy texture.

Milk Marvel:

Milk: Opt for full-fat milk with around 3.5% fat content for the best results. Avoid low-fat milk, as it may compromise the ice cream’s texture.

Sweet Symphony:

Brown Sugar: Milo’s sweetness is enhanced with a touch of brown sugar, contributing to both taste and texture. You can substitute white sugar if you prefer a sweeter ice cream.

Stabilizing Secret:

Tapioca Starch: A natural thickening and stabilizing agent that ensures the perfect consistency. Substitutes include arrowroot powder or corn flour.

Texture Booster (Optional):

Glycose Syrup: Also known as confectioner’s glucose, this optional addition lowers the freezer point, enhancing texture and scoop-ability.

How to Make Milo Ice Cream:

Prepare the Base:

Combine milk and cream in a saucepan.

Mix tapioca starch with a small amount of the milk-cream mixture to form a slurry.

Add brown sugar, Milo powder, and glucose syrup (if using) to the milk-cream mix. Stir well.

Thicken the Magic:

Heat the mixture until it starts bubbling, then reduce heat.

Introduce the tapioca starch slurry to the pot, stirring continuously.

Remove from heat and allow the mixture to cool. For stubborn Milo powder, a quick blend with an immersion blender may help.

Chill and Set:

Transfer the mix to a heatproof container and chill in the fridge for approximately four hours.

Pre-chill your ice cream storage container in the freezer.

Churning Marvel:

For self-churning ice cream machines, start them about ten minutes before churning. If using a freezer bowl, take it out just before churning.

If the mix settled while chilling, give it a good stir before pouring it into the ice cream machine.

Churn until it reaches a soft-serve consistency.

How to Serve:

Indulge in the creamy delight by scooping out your Milo ice cream. Enjoy it on its own or elevate the experience with a sprinkle of extra Milo on top. Deliciousness awaits!

How to Store:

Store your Milo ice cream in an airtight container in the freezer for up to two weeks. Although it may become slightly icy after this period, the flavor remains irresistible.


Can I substitute Milo with another chocolate drink?

While Milo’s unique flavor is hard to replicate, you can substitute it with drinking chocolate combined with malted milk powder.

Why is tapioca starch used?

Tapioca starch acts as a natural thickening and stabilizing agent, ensuring the ideal texture for your ice cream.

What does glucose syrup add to the recipe?

Glycose syrup enhances texture and scoop-ability by lowering the freezer point of the ice cream.

Milo Ice Cream

Recipe by admin
0.0 from 0 votes
Course: DessertCuisine: Australian


Prep time


Cooking time




Chilling time



Milo meets Vanilla in a Divine Duo!


  • 2 cups (500mls) thickened cream or heavy cream or heavy whipping cream

  • 1 cup (250mls) full-fat milk (about 3.5%)

  • ¼ cup (60gms) tightly packed brown sugar or light brown sugar

  • ¾ cup (90gms) Milo

  • 2 teaspoons (5gms) tapioca starch

  • ½ flat tablespoon (15gms) glucose syrup (optional). 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 tablespoons 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 properly, you can blitz it very carefully with a stick/immersion blender.
  • Pour the mix into a heatproof jug and cover. Chill in the 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. Otherwise, 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 it’s done.
  • Transfer to a chilled container, cover, and freeze for four hours or until firm.
  • To serve, remove from the freezer, scoop, and enjoy! Fabulous on its own or with some extra Milo sprinkled over the top.


  • 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 it with drinking chocolate with some malted milk powder.

Nutrition Facts

  • Calories: 462kcal
  • Carbohydrates: 36g
  • Protein: 8g
  • Cholesterol: 101mg
  • Sodium: 159mg
  • Potassium: 372mg
  • Fiber: 0.03g
  • Sugar: 28g
  • Calcium: 197mg

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