Fusion Recipe: Avocado Ice Cream Sandwiches with Milo Cookies

 

Avocado Ice Cream Sandwiches with Milo Cookies

Avocado Ice Cream Sandwiches with Milo Cookies are a playful, modern fusion dessert that pairs the rich, velvety texture of healthy avocado ice cream with the nostalgic, malty crunch of classic Milo cookies. This treat reimagines the childhood favourite by using ripe avocados to create a luxuriously smooth base that is subtly sweet and refreshing. When pressed between two chewy-crisp chocolate malt cookies, the result is a sophisticated yet fun contrast of temperatures, textures, and deep, cocoa-malted flavours. Perfect for warm afternoons, these sandwiches offer a delightful balance between the creaminess of the avocado and the iconic, malty chocolate profile that Milo lovers crave. It is a creative, crowd-pleasing dessert that feels indulgent without being overly heavy, making it an irresistible choice for any occasion.



Ingredients


For the Milo Cookies:


  • Butter: ½ cup unsalted butter, softened
  • Sugar: ½ cup brown sugar, packed
  • Egg: 1 large egg
  • Flour: 1 ¼ cups all-purpose flour
  • Milo: ½ cup Milo powder
  • Cocoa Powder: 2 tablespoons unsweetened cocoa powder
  • Baking Soda: ½ teaspoon
  • Salt: ¼ teaspoon


For the Avocado Ice Cream:


  • Avocados: 2 large ripe avocados, pitted and peeled
  • Condensed Milk: ½ cup sweetened condensed milk
  • Cream: 1 cup heavy whipping cream, chilled
  • Lime: 1 teaspoon fresh lime juice (prevents browning)
  • Vanilla: 1 teaspoon vanilla extract


Instructions & Method

  1. Bake the Cookies: Preheat your oven to 350°F (175°C). Cream the butter and sugar until fluffy, then beat in the egg. Sift together the flour, Milo, cocoa, baking soda, and salt, then gradually mix into the wet ingredients. Scoop small balls of dough onto a lined baking sheet and press them flat. Bake for 10–12 minutes until set. Let them cool completely.
  2. Make the Ice Cream: In a blender or food processor, blend the avocado, condensed milk, lime juice, and vanilla until perfectly smooth.
  3. Whip the Cream: In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the avocado mixture into the whipped cream until fully incorporated.
  4. Freeze: Transfer the mixture to a container and freeze for at least 4–6 hours, or until firm enough to scoop.
  5. Assemble: Once set, place a generous scoop of avocado ice cream onto the underside of one cookie. Top with another cookie and press gently until the ice cream reaches the edges. Repeat, then freeze the assembled sandwiches for another hour to firm up before serving.


Pro Tips

  • Perfectly Ripe Avocados: Ensure your avocados are perfectly ripe (dark green skin, soft to the touch) for the creamiest ice cream texture.
  • Avoid Browning: The lime juice is crucial; it not only cuts through the richness of the avocado but also helps preserve the vibrant green colour of the ice cream.
  • Cookie Texture: For the best sandwich experience, ensure the Milo cookies are completely cooled before assembling. If you prefer a softer cookie, store the assembled sandwiches in the freezer for a few hours before serving, which allows the cookie to soften slightly from the moisture of the ice cream.
  • Customisation: Roll the edges of the assembled sandwiches in extra Milo powder or chocolate shavings for an extra hit of cocoa flavour.





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