Milo Regal Ice Cream. Process: Chill the all-purpose cream overnight. Pour it in a bowl along with the vanilla extract. Using an electric mixer, whisk until fluffy.
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.
Cara membuatnya pun tidak sulit, kawan-kawan dapat memasak Milo Regal Ice Cream hanya dengan menggunakan 5 bahan dan 3 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Milo Regal Ice Cream!
Bahan Milo Regal Ice Cream
- Diperlukan 70 gr whipped cream powder (merk Haan).
- Gunakan 4 sachet Milo (@22 gr), larutkan hingga mencapai 200ml.
- Sediakan 1 sdm coklat bubuk (saya Van Houtten).
- Gunakan 2 sachet SKM vanilla.
- Sediakan Secukupnya biskuit Marie Regal.
Continue beating until mixture is fully combined. Stir-in marshmallows, peanuts and chocolate chips. Pour the ice cream mixture into a standard loaf pan, cover with plastic food wrap and press against the. Dan disini ga ada yg jual.
Cara membuat Milo Regal Ice Cream
- Mixer dg kecepatan sedang ke tinggi semua bahan kecuai marie regal hingga mengental (saya sekitar 12 menit).
- Setelah mengental, masukkan dalam wadah, beri topping marie regal. Masukkan dalam freezer semalaman..
- Untuk penyajian, tunggu beberapa saat setelah dikeluarkan dr freezer spy tdk terlalu keras dan mulai creamy..
Jd bikin sendiri hih enaak ️ ️ Nyoklat abiss!! Rebel Ice Cream is the lowest net carb ice cream on the market. Its healthy fats and zero sugars will allow you to indulge in creamy, full-fat ice cream without the negative impacts of sugar. A delicious and creamy homemade Milo Ice Cream, made from a few and quality ingredients. All we need is whipped cream, condensed milk, Milo powder and top with crushed Milo Nuggets and freeze until frozen and it's ready to serve and enjoy.
