Milo is known to be a healthy beverage – made from malt and chocolate. But have you thought of bringing that to the next level? If you’re a super huge fan of Milo, like me, you must make this ice cream – best enjoyed on hot summer days. No regrets!
By Josephine Chan
Milo is hugely popular in Malaysia. We, not only drink Milo as beverage, we eat Milo as snacks (when our parents aren’t watching us). Any Malaysians can vouch for that…really. During my school days many (many) years ago, they used to have ‘Milo vans’ that come to our school on sports day. We were always looking forward to a serve of chilled Milo drink in small green paper cups. It was so good *melting*
“Yup, big big tablespoons of powdered milo into the mouth. We chew and chew until they dissolve behind our throats. One of the best way to enjoy Milo and it’s super duper Y.U.M.”
Milo has become such a household name that even the restaurants have started serving Milo ice. In mamak stalls and kopitiam, they serve Milo Dinosaur, a wham bam hot Milo drink served with an extra spoon of Milo powder on top. And not forgetting the ultimate Milo Godzilla, a cup of Milo served with wholesome ice cream.
So, what’s there not to like about milo. If you are a fan, like me, this ice cream is to die for. Creamy, luscious and very very milo – ice cream base recipe is adapted from the NY Times.
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.