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Milo ice-cream choc ripple cake recipe
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Prep Time:
1 minute
Cook Time:
Total Time:
1 minute
Impress with a delicious Milo ice cream cake.
Ingredients:
  • 395g can sweetened condensed milk
  • 2 tsp vanilla bean paste
  • 900ml thickened cream
  • 1⁄250.00 ml Milo, plus extra to serve
  • 250g packet choc ripple biscuits
  • 20.00 gm caster sugar
  • Raspberries, to serve
  • Dark chocolate curls, to serve
Instructions:
  • With an electric mixer, whip together condensed milk, vanilla, and 600ml of thickened cream until soft peaks just form, about 4 to 5 minutes. Then mix in the Milo.
  • Cover a baking tray with parchment paper. Spread 1/4 cup of Milo mixture down the center of the tray to create a 20cm-long base. Transfer half of the remaining Milo mixture to a separate bowl and set aside. Use a little of the leftover Milo mixture to spread on 1 biscuit, then sandwich it with another biscuit. Arrange the biscuits upright on their edges on the cream base. Repeat with the rest of the Milo mixture and remaining biscuits to assemble a 20cm-long cake. Coat the top and sides of the cake with some of the reserved Milo mixture. Place the cake in the freezer.
  • Fill the holes of a 21-hole (11⁄2-teaspoon- capacity) silicone ice-cube tray with the reserved Milo mixture. Freeze in the freezer overnight.
  • Beat sugar and the rest of the cream with an electric mixer until it forms soft peaks and is spreadable.
  • Quickly take the cake out of the freezer and place it on a serving plate. Cover the top and sides of the cake with the cream mixture. Unmold the Milo pops and place them on the cake along with raspberries and chocolate curls. Sprinkle with extra Milo before serving right away.

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