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A Recipe for Homemade Mini Milk Ice Lollies

Looking for a recipe for homemade Mini Milk Ice Lollies? This variation is so like the real thing — but the great thing is, you can make them as big as you like!

There is not a great deal nicer in life than an ice lolly on a hot day is there?

When I was a child my mum would occasionally treat me to one from the ice-cream van, that stopped on the corner by our house; it’s tinny tune alerting all the boys and girls, in the neighbourhood, that it was there.

Mini Milk Ice Lollies

It was always the same order — a Orange Maid ice lolly for my dad, a Strawberry Mivvi for my mum — and Mini Milk ice lollies each for my sister and me.

Not the pink or brown variety but the plain, white one.

My favourite.

I remember wishing that they were a little bit bigger; looking at my mum and dad’s lollies and wondering why they weren’t the same size as that.

And, as an adult, I sometimes catch myself wondering the same thing. Milk ice lollies are still a firm favourite — but they’re too small!

I remembered the other day that my mum had some Tupperware ice lolly molds — and she’d make orange squash — or blackcurrant — ice lollies.

I recall sucking the juice, so hard, until there was nothing but ice left on the stick.

And with these thoughts of childhood, flooding back, I decided to buy some lolly molds of my own in a bid to give my boys the same kind of memories.

But instead of orange or blackcurrant, I decided to make some homemade milk ice lollies.

Only not the mini variety — but proper full size ones!

Easier said than done though.

A Recipe for Homemade Mini Milk Ice Lollies

Mini Milk Ice Lollies Recipe

After Googling ‘homemade ice lollies recipes’ — and being bombarded with differing ideas on how to make milk ice pops — I set out to recreate the perfect mini milk ice lolly; only bigger.

I tried various recipes I found online but none of them were quite right; some with yoghurt, others with cream or custard.

I finally found one that used condensed milk that sounded promising but the ratios were all wrong for my palate.

It was so sweet it made my ears itch.

But — after a few attempts — I created my own perfect recipe for homemade mini milk ice lollies.

Can You Freeze Milk into Ice Lollies?

The simple answer is yes you can.

But after a little bit of trial and error, I realised that there are a couple of factors that will make a difference to the texture of your homemade mini milk ice lollies.

Firstly, the fat content in the milk.

When I used whole milk, the lollies crystallised. Semi skimmed milk seems to ensure a nice and smooth consistency.

Secondly — and this is only as a result of a couple of messages from readers — it seems that the temperature of your freezer is also a deciding factor when you freeze milk into ice lollies!

My lollies have never crystallised when I use semi-skimmed milk but our freezer is set to -17°.

A lovely reader got in touch to say that her homemade mini milk ice lollies crystallised, even when using semi-skimmed milk.

When I told her what temperature our freezer was set to, she realised that hers was set to -23°!

Whilst I can’t guarantee you’re lollies with me nice and smooth, these two factor seem key in ensuring that they will!

Homemade Mini Milk Ice Lolly Recipe

For 6 Lollies

You will need:
100ml sweetened condensed milk
400ml fresh semi skimmed milk

Method:

1. Whisk the sweetened condensed milk together with the semi-skimmed milk.

2. Pour into lolly molds. Mine are stainless steel lolly molds from Amazon.

100ml of sweetened condensed milk in a jug
Measure 100ml of sweetened condensed milk into a jug
Pour in 400ml of fresh milk, then whisk together
Pour the milky liquid into lolly moulds

3. Freeze for around 6 hours — I tend to leave mine overnight.

They’re sometimes a bit tricky to remove from the metal molds but I’ve found the quickest and — and easiest — way is to pass a chef’s blow-torch flame over each one.

Don’t try this method of you have plastic lolly-molds! I’d suggest running them under a warm tap!

A Recipe for Homemade Mini Milk Ice Lollies
Recipe for Homemade Milk Ice Lollies
Recipe for Homemade Milk Ice Lollies
Recipe for Homemade Milk Ice Lollies

4. Et voila. Enjoy!

The most simple ice lolly recipe and just LOOK!!

Sweet and creamy milk ice lollies, with such a lovely texture and just the right amount of sweetness.

The perfect pick-me-up on a hot summer’s day.

Save and Print ‘How to make Homemade Milk Ice Lollies’ 

Homemade Mini Milk Ice Lollies

Homemade Mini Milk Ice Lollies

Yield: 6
Prep Time: 10 minutes
Additional Time: 6 hours
Total Time: 6 hours 10 minutes

This recipe is great for homemade Mini Milk ice lollies; but the great thing is, you can make these milky ice lollies as big as you like!

Ingredients

  • 100ml sweetened condensed milk
  • 400ml fresh semi skimmed milk

Instructions

    1. Whisk the sweetened condensed milk together with the semi-skimmed milk.


    2. Pour into lolly moulds.


    3. Freeze for around 6 hours — I tend to leave mine overnight.


    4. Et voila! Delicious milk lollies. Eat and enjoy!

Notes

When I used whole milk for this recipe, the lollies crystallised and were very icy. Using semi skimmed seems to give them a nice, smooth and creamy consistency.

Also, our freezer is set at -17°

They're sometimes a bit tricky to remove from the metal moulds but I've found the quickest and — and easiest — way is to pass a chef's blow-torch flame over each one. Don't try this method of you have plastic lolly-moulds! I'd suggest running them under a warm tap! 

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 104Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 60mgCarbohydrates 15gFiber 0gSugar 15gProtein 4g

Calculations was calculated by Nutritionix and is approximate

PS — if you like this recipe, you may also like my recipe for creamy caramel ice lollies!

15 thoughts on “A Recipe for Homemade Mini Milk Ice Lollies”

  1. Hi Caro desperately wanted these to work but found that despite mixing the milk and condensed milk well clearly when put in the freezer the condensed milk fell to the bottom of the moulds prior to the mix setting :( so the top of the ice lolly was very sweet and the bottom crystallised milk only really :S any advice? Thanks

    Reply
    • Hi Maya,

      I’m so sorry to read this!! I tried them out again on the weekend to see if I could recreate what you’d described. The only time they’ve crystallised is when I used whole milk; semi-skimmed seems to work better. And — with semi-skimmed — as long as the milk and condensed milk is whisked, really, really thoroughly, it has worked every time for me. I’m sorry I can’t shed more light on this.

  2. Tried these with semi skimmed milk and followed the recipe but turned out icy still.

    How much do you whisk the mixture? I only did so briefly and wondering if I need to wish for long?

    Still tasted yummy but very crunchy!

    Reply
    • Hi Natalie, I don’t whisk for very long — otherwise you end up with loads of bubbles! I wonder whether the temperature of the freezer has anything to do with the icy texture? I haven’t had an icy batch when I make them with semi-skimmed — only with full milk. Our freezer is set at -17 degrees :)

    • Thanks Carlo,

      Mine was set at -23°c!

      I’ll change it to -17 and see how I get on.

      The flavour was otherwise perfect just need to get the texture more smooth.

      Thanks for you quick response and for helping me save money as I was spending a fortune buying them for a 2 year old!

      Thanks

      Natalie

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