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.
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.
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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
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.
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!
4. Et voila. Enjoy!
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’
- 100ml sweetened condensed milk
- 400ml fresh semi skimmed milk
- Whisk the sweetened condensed milk together with the semi-skimmed milk.
- Pour into lolly moulds.
- Freeze for around 6 hours — I tend to leave mine overnight.
- Et voila! Delicious milk lollies. Eat and enjoy!
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 InformationYield 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!
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.