Mooloo Ice Cream Is Magic

Posted by Lauren Scaroni on

A beautiful, local company we want you to know about
One of our favourite things is when we can collaborate with local businesses. We love finding out about their story, what motivates them and the values that guide them and when the results speak for themselves in something delicious we know are on to a good thing. Check out Mooloo’s very own Caramel Ice Cream Bars made on Montville Coffee Cold Brew below...
We recently got acquainted with Mooloo at the Meet The Maker Food and Beverage Festival run by the Food and Agribusiness Network (FAN) and after being neighbours for the weekend, we decided we wanted to know more.
Millie Mae founder of Mooloo took the time to give us a lovely insight into her passion for Ice cream:

What makes Mooloo unique?
I’m an environmental scientist and a nutritionist, so when I had the idea to make ice cream, I wanted to create something that was delicious, good for our health and the planet.

I found that coconut was the most eco-friendly ingredient and is deliciously creamy. It’s way better for the environment than using dairy. Coconuts are packed with nutrients, antioxidants, and good fats, and every pint of Mooloo we make uses far fewer litres of water than dairy ice cream.

Mooloo has unique, organic ingredients that offer our customers added health benefits. For example, our Wild berry is infused with antioxidant rich wholefoods like strawberries, goji berries, blueberries and acai berries.

I discovered that most brands also ‘cheapen’ their product by pushing lots of air into the ice cream while it’s being mixed.  So I made sure Mooloo is traditionally made to be a super premium ice cream. We don’t pump air into our ice cream to ensure it's got that unique melt-in-your-mouth creaminess, smoothness and a rich taste in every spoonful.

What type of experience do you love to deliver to customers?
We love that Mooloo takes the guilt out of ice cream. It's a healthy treat with all-natural ingredients, and is gluten, soy and dairy free - so everyone can enjoy it! You can literally eat your ice cream for breakfast.

What do you love about working on the Sunshine Coast?
I am a surfer, so I love that we have some of the most stunning beaches in Australia right in our backyard. With the sun and surf culture, leading a healthy lifestyle is rooted into Sunshine Coast living, so we have this amazingly innovative and healthy food culture here. The business support is incredible. Everyone is quick to support local businesses. I feel very blessed to live and work here.

Plant-based Caramel Ice Cream Bars

Creamy Plant based nice cream with silky caramel and bittersweet chocolate. 

This decadent dessert is a delicious and healthy ice cream alternative that anyone can enjoy! Millie says, 'it is gluten, dairy, refined sugar and soy free, so keep it aligned with our core values'.

Serves 4
  • 300ml Mooloo coffee nice cream
  • 7 large medjool dates, pitted
  • 1/ 4 cup peanut butter
  • 1/ 4 cup dark chocolate (70%-85% cocoa)
  • 2 tablespoons cocoa powder
  • 2 tablespoons alternative milk

*Note To make awesome coffee nice cream, you need awesome cold brew. This is why we chose Montville’s high quality, organic cold brew concentrate, slowly brewed in pure filtered water to create a smooth, rich flavour.
Line a freezer-safe dish with parchment paper and place in freezer for 15-20 minutes.
Take the nice cream out of the freezer to soften for 5 minutes. Take the dish out of freezer and spoon the nice cream in. Place in freezer overnight.
Make the caramel layer: add dates and peanut butter to a food processor. Blend until smooth, adding a tablespoon of alternative milk as needed to help blend.
When the ice cream base is completely frozen, spread caramel layer on top. Place back into the freezer for an hour.
Melt chocolate in the microwave or double-boiler. Whisk in cocoa powder and warmed milk until smooth.
Spread chocolate over the caramel layer. Place back into the freezer to firm up, then slice into bars.

Ice Cream Bars From Mooloo