MiiRO latest




We have an exciting opportunity for a highly enthusiastic, organised & passionate intern to become our Sales Intern Superstar. You will join our small team of energetic, passionate individuals in a collaborative, creative and fast-paced environment in London. This role will report directly into the Head of Sales and will support them in executing the sales strategy.
You will also get to experience the excitement of working in a small, fast-growing business, and actively contribute towards building the brand.


Hello, we’re MiiRO, the fast-growing & multi-award winning start-up company who created the first vegan chocolate-coated ice cream lolly! Our mission is to offer the most delicious dairy-free and healthier ice creams to challenge the idea that vegan food can’t be as yummy as conventional choices. MiiRO was created with passion, innovation and by living life a little on the edge to offer a healthier yet tasty alternative to heavily processed and artificially flavoured ice cream lollies. Simply so we can enjoy more of our favourite foods, in healthier ways. Made with frozen coconut milk, nutritionally bolstered by tasty nuts, sweetened with coconut sugar and Italian grapes, coated in a thick layer of crunchy rich chocolate, each lolly offers a moment of pure indulgence.... for 170 calories!

Our award winning ice cream comes in three luscious flavours: Salted Caramel, Peanut Butter and Chocolate Hazelnut. MiiRO can be found on Ocado, but also at Holland & Barrett, Wholefoods, Planet Organic, As Nature Intended, and lots of independent health stores and cafés. Check us out at www.miiro.co.uk or @miiro_ice_cream on Instagram for lots of Ice Cream Lolly love!

We are looking for a Sales Intern Superstar. You will learn how to:
• Achieve new account listings and increase rate of sale through existing channels
• Build a strong relationship with our retailers and offer them some training and a marketing support
• Participate in marketing campaigns and various events to help build brand awareness
• Be a Brand Ambassador

• You are a hard worker and love taking up new challenges
• You are passionate about the food industry
• You are a natural problem solver; you look for creative ways to turn someone’s “no” into a “yes”
• You are efficient at managing your time and enjoy working independently
• You have a high degree of initiative; you are able to think ahead and anticipate needs before they arrive
• You have a high level of personal and data organisation skills

• Start date 01.03.19, however this is flexible
• Paid 6 month internship
• Expected to represent MiiRO at trade and consumer shows as necessary
• Working in central London

If the Superstar we’re looking for sounds like you, please send us a copy of your CV and a Cover Letter (or a video! Any format that you will would help us get to know you better) to hey@miiro.co.uk with “Sales Internship” as the subject. Successful candidates will be invited to an interview.
We look forward to hearing from you!
The MiiRO team





We've entered with a bang and we plan to keep it that way. This summer you will find us at every single Planet Organic store over London. You'll find us in the shop windows, freezers, floors, and doors. Why? Because it's the season for MiiRO and there's no escaping the facts (haha!)

To give you all the summer vibes and all times highs, we're selling our multipacks and our singles in ALL of the stores, and what's more is that all of our single ice creams are 20% OFF! Seriously, what are you waiting for? 

You can find us at the following Planet Organic stores: 

Planet Organic Wandsworth
52 Garratt Lane, Wandsworth
SW18 4FT 

Opening Hours
Normal Opening Hours
Monday - Saturday: 7.30am - 9.00pm
Sunday: 9.00am - 9.00pm

Planet Organic Westbourne Grove
42 Westbourne Grove, London
W2 5SH

Opening Hours
Normal Opening Hours
Monday - Saturday: 7.30am - 9.00pm
Sunday: 12.00pm - 6.00pm

Planet Organic Devonshire Square
10 Devonshire Square, London

Opening Hours
Normal Opening Hours
Monday - Friday: 7.30am - 9.00pm
Saturday & Sunday: Closed

Planet Organic Tottenham Court Walk
23-24 Tottenham Court Road, London

Opening Hours
Normal Opening Hours
Monday - Friday: 7.30am - 9.00pm
Saturday: 8:00am to 9:00pm
Sunday: 12.00pm - 6.00pm

Planet Organic Torrington Place
22 Torrington Place, London

Opening Hours
Normal Opening Hours
Monday - Friday: 7.30am - 9.00pm
Saturday: 8.00am - 8.00pm
Sunday: 12.00pm - 6.00pm

Planet Organic Islington
64 Essex Road, Islington
N1 8LR

Opening Hours
Normal Opening Hours:
Monday - Saturday: 7.30am - 9.00pm
Sunday: 9.00am - 9.00pm

Planet Organic Muswell Hill
111/117 Muswell Hill Road, Muswell Hill
N10 3HS

Opening Hours
Normal Opening Hours
Monday - Saturday: 7.30am - 9.00pm
Sunday: 11.00am - 5:00pm



IT'S FINALLY HERE! Our MiiRO CREATE bar has landed and we couldn't be happier! 


Our MiiRO bar is a luxury experience, that allows our guests to come and get creative, and indulge in endless dairy-free decadence. The process runs by selecting your flavour of ice cream from; Peanut Butter, Salted Caramel or Chocolate Hazelnut and then designing your masterpiece at your pleasure. We have an array of toppings and sauces that are 100% Vegan including: 

- White chocolate sauce
- Dark Chocolate Sauce
- Peanut Butter Sauce
- Crushed Oreos 
- Salted Pretzels 
- Goji Berries
- Dessicated coconut
- Crushed biscoff
- White Chocolate Chips
- Crushed pecans
- Crushed Hazelnuts
- Edible Flowers

Our MiiRO bar is perfect for pop-ups, events, celebrations and more. If you'd like some more information please email nicola@miiro.co.uk 



Serve: 2 individuals or 1 big Preparation time: 30 minutes

For the biscuit:
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 3 tbsp coconut oil
• 3 tbsp coconut sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup almond flour
• 1/4 cup gluten free flour mix
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt

For the syrup:
• 1 cup cold brewed coffee
• 1 tbsp coconut sugar

For the cream:
• 1 frozen banana
• 1/2 cup coconut cream
• 1 Salted Caramel MiiRO popsicle
• Raw cocoa powder

1. Biscuit: Preheat the oven at 350F and line a cookie sheet with baking paper.
2. In a bowl, mix the almond milk and apple cider and set aside for 5 minutes.
3. In an other bowl, combine the flours, baking powder, baking soda, coconut sugar and salt. Set
4. In a large bowl, combine the melted coconut oil, coconut sugar, vanilla extract and almond
extract and whisk until fluffy.
5. Pour in the dry mixture and the almond milk preparation and stir until you obtain a smooth and
homogeneous texture.
6. Spread the mixture onto the lined cookie sheet, using a spatula to create an even layer.
7. Bake for about 20 minutes.
8. Syurp: Meanwhile prepare the soaking syrup by mixing the cold brewed coffee and the
coconut sugar. Set aside.
9. Cream filling: Take a salted caramel MiiRO popsicle and separate the chocolate shell and the
10. Melt the chocolate shell in a double boiler and allow to cool down.
11. Blend the MiiRO ice-cream with the frozen banana and coconut cream in a high speed
12. Divide the cream mixture into half. Pour the melted chocolate in one of the halves and quickly
blend to combine.
13. Assembly: take a jar or ramekin of your choice. Cut the piece of biscuits in circles in the size of your container. Quickly soak the biscuits circles in the prepared syrup and place one piece into the bottom of your container.
14. Layer with the Natural cream, an other piece of biscuit and the Chocolate cream, and repeat.
15. When you reach the top, finish by a layer of cream and dust with raw cocoa powder.
16. You can serve you Tiramisu as it but better after about 2 hours in fridge to firm up.



Serve: 1
Preparation time: 30 minutes

• One MiiRO popsicle, flavour of your choice
• 80g vegan white chocolate
• 1 tbsp coconut oil
• Blue spirulina
• Green spirulina
• Turmeric
• Acai or berry powder

1. Melt the white chocolate in a double boiler. While hot, add in the coconut oil and stir to perfectly melt and combine. Allow to cool down 5 minutes.
2. Prepare 4 small bowls and divide the melted chocolate mixture equally in the bowls. Add the different coloring elements in the different bowls. Add them gradually, in very small quantities: the coloration power depends of the product you are using and the color and change very quickly.
3. Take a MiiRO ice-cream straight out the freezer and dip in the yellow turmeric chocolate. Hold it straight for a couple of seconds until the chocolate coating hardens. Put in fridge for 5 minutes to cool down, and repeat the process with an other color layer.

To check out some of our other dairy-free recipes, click here



Serve: 6-8 small eggs
Preparation time: 10 minutes

• Medjool dates: 4
• Dry apricots: 6
• Cashew: 1/4 cup
• Grated carrot: 1/3 cup (about 1 carrot)
• Oats: 1/4 cup
• Cinnamon: 1/4 tsp
• Nutmeg: 1/6 tsp
• Ginger: 1/6 tsp
• Vanilla extract: 1/4 tsp
• One Hazelnut MiiRO ice-cream

1. Mix all the ingredients except the MiiRO ice-cream in a food processor (or a high speed blender) until a dough starts to form. The dough might be a little sticky but smooth enough to be shaped.
2. Divide the dough in about 6-8 balls. Roll in your hands to form little eggs. Place in freezer while you prepare the chocolate sauce.
3. Take the MiiRO ice-cream and remove the top chocolate shell using a sharp knife. Let sit the ice-cream at room temperature to allow the ice-cream to soften.
4. Melt the removed chocolate shell piece in a double boiler.
5. Remove the eggs from freezer and drizzle with the chocolate sauce.
6. Place the eggs in the ice-cream boat and serve.

To find out more about our 'Chocolate Hazelnut' MiiRO, head over and read all about it here



Serve: 3 nests / 9 eggs
Preparation time: 40 minutes
Total time: about 1 hour

For the chocolate eggs:

Chocolate shell:
• Dark chocolate: 60g
• Coconut oil: 1 tsp

• Medjool dates: 5
• Water: 4 tbsp
• Coconut buter: 1 tsp
• Vanilla extract: 1/4 tsp
• Pinch of salt

• Ice-cream from One salted caramel MiiRO

For the nests
• Chocolate from One salted caramel MiiRO
• Coconut oil: 1 tsp
• Desiccated coconut: 3/4 cup

Prepare the chocolate eggs:
1. Melt the dark chocolate with the coconut oil in a double boiler.
2. Keep about one quarter of the melted chocolate for later and pour the remaining in small eggs
moulds. Jiggle to well spread the chocolate to totally cover the moulds. Then, turn the moulds face down to remove the surplus of chocolate and place in freezer to harden while you prepare the caramel.
3. Prepare the caramel by blending together all the caramel ingredients until smooth. Set aside. 4. Take the MiiRO ice-cream and remove the chocolate shell using a sharp knife. Set the chocolate shell aside for later use in the nests. Pour the ice-cream in a bowl and stir using a
fork to soften.
5. Take the egg moulds off the freezer. Pour one teaspoon of caramel in each eggs and jiggle to
spread. Add one teaspoon of ice-cream on top of the caramel layer. Place again in freezer for
10 minutes.
6. Then, add a layer of the remaining melted chocolate on top of the harden ice-cream layer to
seal the eggs. Place back in freezer for 10 minutes.

Prepare the chocolate nests:
1. Melt the MiiRO chocolate shell with the coconut oil in a double boiler.
2. Pour the desiccated coconut in the melted chocolate and mix until well coated.
3. Line three muffin moulds with plastic foil. Put in the chocolate coconut mixture and press
using the back of a spoon to form the nests.
4. Place in freezer to harden for 10 minutes.

1. Remove the eggs from the freezer. Gently tap the moulds on a flat surface, face down, to remove the chocolate eggs. If it does not come that way, gently press on the moulds with your fingers to push off the eggs.
2. Remove the muffin moulds from the freezer and take off the nests.
3. Place the chocolate eggs in the nests and serve!

To find out more about our 'Salted Caramel' MiiRO, head over and read all about it here




Serve: 1
Dehydration time: 10 hours
Preparation time: 10 minutes

• 1 apple
• 1/2 tsp cinnamon
• 1 tsp maple syrup
• Maple syrup (optional)
• Granola or biscuit of your choice
• One Salted Caramel MiiRO popsicle

1. Thinly slice an apple using a mandolin or a knife.
2. Mix the cinnamon and maple syrup in a plate and soak the apple slices in. Allow to marinate
for about 20 minutes.
3. Place the slices on a non-sticky dehydrator sheet and dehydrate overnight or during about 10
hours at 115F. (If you do not have dehydrator you can directly find dehydrated apple slices in
4. Prepare the ice-cream: open a MiiRO popsicle using a knife, separate the ice-cream and the
chocolate shell and set aside.
5. Assemble your apple mille-feuile: in a plate, layer one slice of apple, one scoop of ice-cream,
chunks of biscuits or granola and chocolate shell. Once assembled, pour a spoon of maple syrup on top if desired and sprinkle some more cinnamon.


KCALS: 224
CARBS: 26g
FATS: 11g
SUGAR: 20g

To find out more about our 'Salted Caramel' MiiRO, head over and read all about it here



Serve: 1
Preparation time: 20 minutes

• 1 pear
• 1 cup water
• 1/4 cup coconut sugar
• 1 tbsp lemon juice
• 1 tsp coconut oil
• One Hazelnut MiiRO popsicle

1. Peal the pear and set aside.
2. Put the water in a sauce pan. Mix in the sugar and lemon juice and bring to a boil.
3. Place the pear in the boiling syrup for about 15 minutes, depending of the ripeness of the pear
(the pear is cooked when you can easily put a knife blade in).
4. Remove the pear from the syrup, drain and allow to cool down.
5. Prepare the chocolate sauce: take a MiiRO popsicle and separate the chocolate shell and the
ice-cream. Set the ice-cream aside in fridge.
6. Melt the chocolate shell in a double boiler with the coconut oil. Remove from heat and allow to
cool down for 5 minutes.
7. Place the pear in a little plate, scoop some ice-cream and pour the chocolate sauce over.

To find out more about our 'Chocolate Hazelnut' MiiRO, head over and read all about it here



Serve: 2
Preparation time: 25 minutes

• 1/4 cup almond milk
• 1/2 tsp apple cider vinegar
• 1/4 tsp vanilla extract
• 2 tbsp coconut oil
• 1/2 cup gluten free flour mix
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1 tbsp cacao powder
• 1 tbsp ground flaxseed
• A pinch of salt
• One Salted Caramel MiiRO popsicle
• Red berries coulis

1. Preheat the oven at 350F and grease two muffin/pudding moulds.
2. In a sauce pan, mix the almond milk, apple cider, vanilla and coconut oil. Put on low heat to
melt and combine. Remove from heat.
3. In a bowl, combine the flour, baking powder, coconut sugar, cacao powder, flax meal and salt.
Add in the wet mixture, and stir well using a spatula until a smooth batter forms.
4. Take a salted caramel MiiRO popsicle and separate the chocolate shell and the ice-cream.
5. Put the ice-cream in a bowl and sit at room temperature to soften.
6. Fill each of the moulds half way up with the batter. Then place pieces of MiiRO chocolate shell
in the middle. Pour over the remaining batter to completely cover the chocolate.
7. Bake in the oven for about 10 minutes.
8. Assembly: stir the ice-cream using a fork until liquid. Pour a spoon of the melted ice-cream in
the center of a plate. Place one fresh from the oven fondant in the center, sprinkle some cocoa powder and a spoon of red berries coulis.

To find out more about our 'Salted Caramel' MiiRO, head over and read all about it here




Serve: 2 servings
Preparation time: 15 minutes Baking time: 25 minutes

Crust ingredients:
• 1/3 cup puffed quinoa
• 1 tsp coconut butter (or coconut oil)
• 2 tsp rice syrup

Filling ingredients:
• 1 apple
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon powder
• 1 tsp coconut oil
• 1 tsp maple syrup

For topping:
• One Salted Caramel MiiRO popsicle

1. Prepare the crust: in a bowl, combine the puffed quinoa, melted coconut butter and rice syrup. Toss using a spatula until all the quinoa is well coated and form a sticky mixture.
2. Using your hands or a spatula, forms circles the size of the tatin on baking paper. Using the bottom of a flat container, flatten the circles to get an even layer. Freeze while you prepare the filling.
3. Preheat your oven at 350°F.
4. Peel and cut the apple in thin quarters. In a bowl, combine the apple quarters with the vanilla
extract and cinnamon. Toss to evenly coat the apple.
5. Melt the coconut oil and mix with the maple syrup. Divide the mixture in two and spread in the
bottom of two muffin moulds.
6. Arrange the apple quarters in the muffin moulds, trying not to leave empty spaces. They must
be very tight.
7. Cover the moulds with baking paper and bake for 25 minutes, until the apples are well golden.
8. Remove from the oven and allow to cool down at least 20 minutes before removing from the
9. Assemble the tarte Tatin: remove the crusts from the freezer. Put the baked apple piece on
top. Sprinkle some more cinnamon on top.
10. Remove the top chocolate shell of a MiiRO ice-cream. With a spoon, scratch the ice-cream to
form a scoop. Place the ice cream scoop on top of your taste Tatin. You can add some chunks of chocolate shell on top.

Per portion (1 tarte tatin with half a MiiRO)

KCALS: 220
CARBS: 26g
FATS: 9g
SODIUM: 130g
SUGAR: 15g

To find out more about our 'Salted Caramel' MiiRO, head over and read all about it here




Serve: 6-8 tortillas
Preparation time: 15 minutes

• 2/3 cup buckwheat four
• 1/3 cup almond flour
• 1/3 cup white rice flour
• 1 tbsp baking powder
• 1 tbsp coconut sugar
• 1 tbsp raw cacao powder
• Pinch of salt
• 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
• 1 2/3 cup almond milk
• 1 tbsp neutral oil (coconut oil)
• 2 tsp vanilla exact
• extra oil for the pan

Filling and decoration:
• MiiRO popsicles
• Banana, fruits
• Toasted chocolate chips
• Peanut butter or Caramel sauce

1. Mix all the dry ingredients (flours, baking powder, sugar, salt and cacao powder) together in a large bowl.
2. In a separate bowl, prepare the wet mixture. Prepare 2 flax eggs by whisking 2 tbsp of ground flax seeds with 6 tbsp of water and allow to sit for 3 minutes. Add the almond milk, oil and vanilla extract and mix until well combined.
3. Pour the wet mixture onto the dry ingredients and mix using a spatula until you reach a smooth and homogeneous texture. If the batter is too dry and compact, add some extra milk.
4. Coat a non-sticky skillet with some extra oil and put on medium heat.
5. When the skillet is hot, pour in a scoop of the pancake batter and cook until bubbles pop at
the surface (2-3 minutes). At this moment, turn the tortilla in the pan and cook the second side
until brown (1-2 minutes).
6. Serve as tortillas, wrapping some MiiRO popsicles, bananas, coconut chips and drizzle some
peanut butter or chocolate sauce; or can be served as pancakes with maple syrup.

To find out more about our 'Salted Caramel' MiiRO, head over and read all about it here