Milo Ice Cream Cake

Milo Ice Cream Cake | The Sugar Hit


Because it’s Australia Day on Sunday, the 26th, I made you this epic MILO ICE CREAM CAKE!


You: But Sarah, what is Milo? I’ve never heard of it before. You look great today by the way. I love your outfit.


Me: Why thank you! I’ve been wearing oversized t-shirts and grotty pyjama pants for years – when you find something that works for you, you stick with it, amirite? About the Milo. It’s amazing. Prepare to meet your new best friend in the kitchen.


Milo Ice Cream Cake | The Sugar Hit


You: New best friend? I’m pretty close with my waffle maker.


Me: I know how close you are with Warren. But seriously, Milo is the best. It’s a weird, crunchy, slightly salty, chocolate malt energy drink powder. I say energy drink powder, because that’s how they market it here in Aus. We have a weird tradition of chocolate breakfast foods being marketed as ‘healthy’. Nutella ads, for example, are directed at parents, trying to encourage them that Nutella is a nutritious breakfast spread for their kids.


Milo Ice Cream Cake | The Sugar Hit


You: That’s so weird. Nutella is obviously just a delicious chocolate goo, made for adults to eat directly out of the jar in times of crisis.


Me: I know, right? Anyway, they do the same thing with Milo, market it as an energy drink, when all good Australians know that it’s the perfect chocolaty drink for any time of day, hot or cold, or spooned straight from the tin into your mouth, or sprinkled over ice cream. It’s an all purpose ingredient.


You: Right now I’m just interested in one purpose. This cake.


Milo Ice Cream Cake | The Sugar Hit


Me: It took me a while to come up with this, I won’t lie. I was trying to think of something really Australian to bake, but all we’ve got is pavlova and lamingtons. So I turned to Milo.

Let me break it down for you. This baby’s got layers of moist chocolate malt cake, the middle is vanilla ice cream filled with crunchy milo crumbles, and then I pour a hot malted chocolate sauce over the top, before finishing with another pile of Milo crumbles. AND THEN WE DANCE!


Milo Ice Cream Cake | The Sugar Hit


You: So this is how you’re celebrating Australia Day?


Me: Yup! Plus we usually all go to someone’s house for a barbecue in the back yard with plenty of cold drinks while we listen to the Triple J Hottest 100 countdown. It’s tradition. Like our version of the 4th of July. There’s usually fireworks, too.


You: That sounds awesome, can I come hang with you?


Me: OF COURSE YOU CAN!!! I would love that.


Milo Ice Cream Cake | The Sugar Hit


Me: So what do you think? Would you make this? And can anyone think of anything else that is really Australian? I was stumped.




xx Sarah.


Milo Ice Cream Cake | The Sugar Hit

Milo Ice Cream Cake | The Sugar Hit


Milo Ice Cream Cake
Moist chocolate malt cake layers, vanilla-milo ice cream, malted hot fudge sauce and milo crumbles. Australia!
For the Chocolate Malt Cake:
  • 1 + ¼ cups (190g) plain flour
  • 1 + ½ cups (335g) caster sugar
  • ½ cup (50g) malt powder (Horlicks, Ovaltine)
  • ¼ cup (30g) cocoa
  • 1 tsp baking soda
  • 1 + ½ cups (375ml) boiling water
  • 2 eggs
  • ½ cup (125ml) canola oil
For the Milo Crumbs:
  • ⅓ cup (50g) flour
  • ⅓ cup (40g) milk powder
  • ⅓ cup (40g) Milo
  • ⅓ cup (40g) cocoa
  • 1 tsp salt
  • 1 tsp cornflour (cornstarch)
  • 6 tbsp (85g) butter
  • 1 L Vanilla Ice Cream (homemade or storebought)
For the Malted Hot Fudge:
  • ⅓ cup (85ml) cream
  • ¼ cup (60ml) water
  • ¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
  • 6 oz (150g) dark chocolate
  • 1 tbsp glucose or light corn syrup
  1. First, make the cake.
  2. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
  3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
  4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
  5. Next make the crumbs.
  6. Place all the dry ingredients in a bowl and mix to combine.
  7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
  8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
  9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
  10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
  11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
  12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
  13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
  14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
  15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!
Cake recipe adapted from the Bi-Rite Creamery cookbook ‘Sweet Cream and Sugar Cones‘. Milo Crumbs recipe adapted from the Momofuku Milk Bar Cookbook.



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