Milo Ice Cream Cake Recipe

Milo Ice Cream Cake Recipe


  • 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:
  • cup 50g flour
  • cup 40g milk powder
  • cup 40g Milo
  • 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:
  • 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


  • First, make the cake.
  • Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
  • 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.
  • 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.
  • Next make the crumbs.
  • Place all the dry ingredients in a bowl and mix to combine.
  • Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
  • 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.
  • Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
  • To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
  • To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
  • Slice the chocolate cake into two even layers and place one of them in the base of the tin.
  • Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
  • Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
  • 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!



Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

%d bloggers like this: