Mylky

I was so lucky to learn about Mylky last week! A friend shared their instagram page with me as a Black-owned business they thought I’d like, and my friend had good instincts! Ice cream, ice cream that is easy to make at home, pretty pastel feed, woman-owned business, SCIENCE... yup! I’m in!

Mylky arrives as a powder, so no worries about refrigeration in this early stage! You make it at home, but you don’t even need an ice cream freezer. BRILLIANT. Here’s how it works: you cook up the powder with water; chill it; mix it (if you have a hand mixer you can mix it right in the can!); and freeze it. And by “freeze it” I mean “throw that can in the freezer,” not “run it through an ice cream maker for 20 minutes.” So easy! And oh boy did my kitchen smell good after cooking up these dreamy flavors.

First a tip, and then the verdict. TIP: The woman behind this invention is a food scientist. FOLLOW HER INSTRUCTIONS. She says put the hot liquid in the fridge, put the hot liquid in the fridge. I got distracted and let the chocolate batch cool on the counter, and the texture was NOT the same as the cereal milk where I chilled it right away.

This stuff is good! I think it is a worthy substitute for dairy and, even better, an excellent new fun thing to try. The one I made right scooped up just like traditional ice cream, texture-wise, and even with my oopsie, the mocha chocolate turned out super fudgey. I LOVE the idea of ice cream you can make at home without specialized equipment, and the fact that it’s friendlier for the environment (ie, vegan) is the (vegan) icing on the cake!

Would you try vegan ice cream? Would you make ice cream at home if you didn’t need fancy tools?