Espresso Milo-tini ice-cream Recipe – Australian Special
Looking for a boozy summer dessert that’s ready in a flash? This espresso milo-tini ice cream is your answer—a creamy, no-churn ice cream combining instant coffee, condensed milk, and a glug of coffee liqueur for kick, all topped with a nostalgic Australian coffee treat twist with Milo sprinkle. Simply mix, freeze, and serve chilled!
- Prep Time5 min
- Cook Time10 min
- Perform Time4 hr
- Total Time4 hr 15 min
Espresso Milo-tini ice-cream Ingredients:
- 1 cup heavy cream (cold)
- 1/2 cup sweetened condensed milk
- 1/2 cup Milo powder (or more, to taste)
- 2 tablespoons instant espresso powder (or brewed espresso)
- 1/2 teaspoon vanilla extract (optional)
How to make Espresso Milo-tini ice-cream :
Whip the Cream:In a large bowl, beat the cold heavy cream with a hand mixer (or stand mixer) on medium-high speed until stiff peaks form. This usually takes about 3-4 minutes.
Dissolve the Espresso and Milo:In a small bowl, dissolve the instant espresso powder in 2 tablespoons of hot water. Stir in the Milo powder until fully dissolved and smooth.
Combine the Ingredients:In a separate bowl, mix the sweetened condensed milk and vanilla extract (if using). Then, slowly fold in the Milo and espresso mixture until well combined.
Fold Everything Together:Gently fold the whipped cream into the condensed milk mixture using a spatula. Be careful not to deflate the whipped cream too much—just fold until everything is smooth and well incorporated.
Freeze:Pour the mixture into a loaf pan or an airtight container. Smooth the top with a spatula and cover with plastic wrap or a lid.
Chill:Freeze the ice cream for at least 4-6 hours, or overnight, until firm.
Serve:Once frozen, scoop out the Espresso Milo-tini Ice Cream and serve in bowls or cones. Enjoy the creamy, coffee-chocolate goodness!
Recipe Notes:
This is a brilliantly simple make-ahead dessert—whip all ingredients together in about 10 minutes, then freeze overnight for effortless indulgence.
A clever cheat’s ice cream—no churning required, just beat cream and condensed milk with coffee and liqueur, freeze, and enjoy.
Thanks to the mix-and-freeze method, cleanup is easy and prep is minimal—perfect for quick hosting or last-minute sweet cravings.
