Growing up, I loved Milo and chugged it whenever I could. That rich, malty chocolate taste always brought a smile to my face, and turning it into ice cream? Total no-brainer.
This Ninja Creami Milo chocolate malt ice cream is creamy, nostalgic, and ridiculously easy. Just 3 simple ingredients- half and half, Milo, and your choice of sweetener.
If you love Milo (or even if you've never tried it), this recipe is perfect for kids and adults who are kids at heart. And if you're a chocolate lover, you'll also want to try my Ninja Creami chocolate ice cream recipe. It's rich, decadent, and just as simple to make!
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Jump to:
- What is Milo? Australia's Beloved Chocolate Malt
- Why You'll Love This Recipe
- Ingredients
- How to Make Milo Chocolate Malt Ice Cream Using Ninja CREAMi
- Topping and Mix-In Suggestions
- Equipment
- Troubleshooting Common Issues
- Rose's Recipe Notes & Storage Tips
- Recipe FAQs
- More Chocolate-Based Recipes To Try
- Did you try this recipe?
- Ninja Creami MILO Chocolate Malt Ice Cream Recipe
What is Milo? Australia's Beloved Chocolate Malt
If you didn't grow up with Milo, here's what you need to know: it's a chocolate malt beverage mix that's been an icon in Australia, Malaysia, Singapore, and other parts of Asia since 1934.
Invented by Australian chemist Thomas Mayne, Milo combines malt extract, cocoa, milk powder, and sugar for that distinctive malty, chocolatey flavor that's less sweet than regular hot chocolate but way more interesting.
Why You'll Love This Recipe
- Simple Ingredients: Just three ingredients—no fuss, no complicated steps!
- Nostalgic Flavor: Combines the classic taste of MILO with the creamy goodness of ice cream.
- Quick and Easy: Whip up the mix, freeze, and blend in the Ninja CREAMi—done in no time!
- Kid-Friendly: Perfect treat for kids, or for adults who are kids at heart.
- Customizable: Add your favorite mix-ins to make it uniquely yours!
Ingredients
Here’s what you will need:
- Half and Half: Adds creaminess; substitute with heavy cream if you prefer a richer texture.
- Milo: The star ingredient! Adds that iconic chocolate malt flavor.
- Monk Fruit or Condensed Milk: Sweetens the ice cream; choose monk fruit for a lower sugar option.
See recipe card for quantities.
How to Make Milo Chocolate Malt Ice Cream Using Ninja CREAMi
- Mix Ingredients: In a bowl, combine half and half, MILO, and your choice of sweetener (monk fruit or condensed milk). Whisk until the MILO is fully dissolved and the mixture is smooth.
- Freeze: Pour the mixture into the Ninja CREAMi pint container, then freeze for at least 24 hours, or until completely solid.
- Blend: Remove the pint from the freezer, insert it into the Ninja CREAMi, and use the "Ice Cream" setting. If the texture is too crumbly, select the "Re-spin" function until creamy.
- Serve: Scoop out your Milo ice cream and enjoy! Feel free to add toppings or mix-ins for extra fun.
Topping and Mix-In Suggestions
- Extra Milo powder sprinkled on top: This is how Australians traditionally enjoy Milo with extra crunchy powder sprinkled on top.
- Chocolate Chips: Add extra chocolatey goodness with milk or dark chocolate chips.
- Crushed Cookies: Add some crunch with crushed chocolate chip cookies or Oreos.
- Mini Marshmallows: Mix in mini marshmallows for a fun, gooey texture.
- Peanuts or Almonds: For a nutty twist, add chopped peanuts or almonds.
- Whipped Cream: A dollop of whipped cream on top makes everything better!
Equipment
Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: Perfect for creating a variety of frozen treats, from ice cream to sorbet.
Troubleshooting Common Issues
My ice cream is grainy or gritty
This means the Milo wasn't dissolved properly. Make sure you're whisking the Milo with hot water until it's completely smooth before adding it to the base. If you've already made grainy ice cream, you can try adding 2-3 tablespoons of milk and respinning, but it won't fully fix the texture.
Always dissolve Milo in hot water first. Don't skip this step.
My ice cream is too crumbly after spinning
This is normal, especially with lower-fat recipes. Hit the "Respin" button. If it's still crumbly after one respin, add 1-2 tablespoons of milk or half and half and respin again. Sometimes it takes 2-3 respins to get the perfect creamy texture.
The texture isn't smooth even after respinning
Make sure your mixture was frozen completely solid (24 hours minimum). Also, try the warm water trick—run the outside of the pint under warm water for 30 seconds before spinning. This helps the blade reach all the frozen mixture.
Rose's Recipe Notes & Storage Tips
- Make it sweeter: Use the full ⅓ cup of condensed milk, or add an extra tablespoon of monk fruit if that's what you're using.
- Make it less sweet: Use only 3 tablespoons of condensed milk or 3 tablespoons of monk fruit.
- Boost the Milo flavor: Add an extra 2 tablespoons of Milo powder (dissolved in 2 tablespoons of hot water). This makes it extra malty.
- Storage: Keep the ice cream in the Ninja Creami pint with the lid on. It will last 1-2 weeks in the freezer. Store flat (not upright) to make re-spinning easier.
- Re-serving after storage: Let the pint sit at room temperature for 5-10 minutes before scooping, or do a quick respin in the Ninja Creami to bring back that fresh texture.
Recipe FAQs
Milo has a unique malty, chocolatey flavor with a hint of nuttiness. It's less sweet than most chocolate drinks and has depth from the malt (like a malted milkshake). The flavor is rich but not overpowering.
You can, but the flavor will be different. Ovaltine is sweeter and has a different malt-to-chocolate ratio than Milo. If you can't find Milo, Ovaltine will work, but it won't taste quite the same. The ice cream will be sweeter and less malty.
ou can find Milo at Asian grocery stores (especially Filipino or Southeast Asian markets), on Amazon, in the international section of some larger supermarkets, or at online specialty stores. Look for the green tin—usually sold in 3.3-pound containers.
No, Milo is not gluten-free. It contains barley malt extract, which contains gluten. If you need a gluten-free option, you'll need to find a different chocolate malt alternative.
The Milo powder wasn't fully dissolved. You need to dissolve the Milo in hot water BEFORE adding it to your base. Milo doesn't dissolve well in cold liquid, so if you skip the hot water step, you'll get a grainy, gritty texture.
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Ninja Creami MILO Chocolate Malt Ice Cream Recipe
Equipment
- 1 Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker
- 1 Ninja CREAMi Container
Ingredients
- 1½ cups Half and half
- ½ cup Milo (melted with ½ cup of hot water)
- ¼ cup monk fruit sweetener or ⅓ cup condensed milk
Instructions
- Mix Ingredients: In a bowl, combine half and half, MILO, and your choice of sweetener (monk fruit or condensed milk). Whisk until the MILO is fully dissolved and the mixture is smooth.1½ cups Half and half, ½ cup Milo, ¼ cup monk fruit sweetener or ⅓ cup condensed milk
- Freeze: Pour the mixture into the Ninja CREAMi pint container, then freeze for at least 24 hours, or until completely solid.
- Blend: Remove the pint from the freezer, insert it into the Ninja CREAMi, and use the "Ice Cream" setting. If the texture is too crumbly, select the "Re-spin" function until creamy.
- Serve: Scoop out your MILO ice cream and enjoy! Feel free to add toppings or mix-ins for extra fun.
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Notes
- CRITICAL: You MUST dissolve Milo in hot water first to prevent grainy texture
- Store in freezer for up to 2 weeks in Ninja Creami pint with lid
Allyson Jane says
What are other substitutes for condensed milk if you also don't have monk fruit sweetener?
Rose Sioson says
Hello Allyson! You can use regular sugar or any sugar substitute.