Espresso Milo-tini ice-cream Recipe – Australian Special
Espresso Milo-tini Ice Cream is a fun, indulgent twist on classic ice cream, blending the bold flavors of espresso and Milo into a creamy, frozen treat. This no-churn ice cream combines the rich, deep coffee taste of espresso with the malty sweetness of Milo, creating a unique flavor profile that’s both energizing and comforting. The smooth texture of the ice cream is complemented by a slight bitterness from the coffee and a nostalgic, chocolatey sweetness from the Milo, making it the perfect dessert for those who love a little caffeine kick with their sweets. Whether you’re a fan of coffee, Milo, or both, this ice cream offers a deliciously playful way to cool off while enjoying these beloved flavors.
- 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:
Milo:Adjust the amount of Milo powder based on how strong or sweet you like the flavor. You can add more Milo if you prefer a more intense malt flavor.
Instant Espresso:Instant espresso powder works best for this recipe as it dissolves easily, but you can substitute with brewed espresso for a more authentic coffee flavor. Just make sure it’s cooled down before mixing it in.
Storage:Store any leftover ice cream in an airtight container in the freezer for up to 1-2 weeks. Let it sit at room temperature for a few minutes before scooping for easier serving.
Texture:If you want to avoid ice crystals forming, you can stir the ice cream every 2-3 hours during the freezing process. However, this is optional and not necessary for the recipe to turn out great.
