Malted Milk Chocolate Ice Cream with Lindt Milk Chocolate & Milo

Yield: approximately 750 ml finished ice cream

October 2, 2026 · Version 1 · Dessert

Milk-chocolate ice cream layered with malt from both malted milk powder and Milo

Preparation

Scaling basis: Whole milk · 300 g

PHASE A — DRY MIX

Ingredient Uses

Milo powder

Quantity
45 g

Scaling
15.00%
Malted milk powder

Quantity
30 g

Scaling
10.00%
Sucrose

Quantity
50 g

Scaling
16.67%
Dextrose

Quantity
20 g

Scaling
6.67%
Ice cream stabiliser

Quantity
1.5 g

Scaling
0.50%
Fine salt

Quantity
1.5 g

Scaling
0.50%

Method

Whisk Milo, malted milk powder, sucrose, dextrose, stabiliser, and salt together.

Phase Outputs

Key	Phase Output	Description
dry-mix	Dry mix	Prepared intermediate for a later Phase. Blend all into the dairy.

PHASE B — MIX AND PASTEURISE

Ingredient Uses

Whole milk

Quantity
300 g

Scaling
100.00%
Cream, approximately 35% fat

Quantity
150 g

Scaling
50.00%
Lindt milk chocolate, finely chopped

Quantity
120 g

Scaling
40.00%

Method

Combine milk and cream. Blend in the dry mixture.
Heat while stirring to 82 C and hold for 30 s.
Pour the hot mixture over the chopped milk chocolate. Rest for 1 min, then blend until glossy and homogeneous.

Phase Outputs Used

Phase Output	Use
Dry mix	Use `dry-mix`. Blend all into the dairy.

Phase Outputs

Key	Phase Output	Description
chocolate-base	Chocolate base	Prepared intermediate for a later Phase. Cool, age and churn the entire base.

PHASE C — AGE AND CHURN

Method

Cool to below 4 C as quickly as possible.
Refrigerate for 6 h–12 h.
Blend the cold base for 20 s, then churn to approximately -6 C.
Pack into a chilled container and harden at -18 C for at least 4 h.

This recipe was explicitly still in development; the quantities are a best-effort starting formulation, not a tested final protocol. Milo and milk chocolate both add sugar. Do not increase either without rebalancing sweetness and freezing point. Milk chocolate can make the base feel waxy if overused; test texture after a full 24 h hardening cycle.

Recorded alternatives (no separate variation-specific testing observations were supplied):

Chocolate-malt ripple: Reserve 100 g base before churning, blend with 20 g Milo, cook to 85 C, cool, and layer sparingly after churning.
Crunch: Fold in 80 g frozen chocolate-coated malted cereal during the final 30 s of churning.

Technique Applications

Technique	Controls	Purpose
Ice cream churning	Age 6 h–12 h; draw approximately -6 C	Churn the cold chocolate base.

Phase Outputs Used

Phase Output	Use
Chocolate base	Use `chocolate-base`. Cool, age and churn the entire base.

FAILURE MODES

Symptom	Likely cause	Corrective action
Powder clumps	poor dry mixing	mix powders thoroughly before blending
Grainy base	incompletely melted chocolate	blend warm mixture until homogeneous