Coffee Caramel Butterscotch Ice Cream
Minuman • Malaysia
How to Make Coffee Caramel Butterscotch Ice Cream (Traditional & Healthy Version)
Coffee Caramel Butterscotch Ice Cream is a delightful Malaysian dessert beverage that celebrates both local flavors and global influences. Malaysia’s vibrant multicultural cuisine often infuses classic treats with familiar ingredients like santan (coconut milk), gula Melaka (palm sugar), and aromatic coffee, creating a unique blend that’s both rich and refreshing. This ice cream recipe brings together the bold, roasted notes of kopi, the creamy sweetness of caramel and butterscotch, and a subtle touch of coconut. In Malaysia, ice cream is enjoyed across all communities, especially as a cooling treat during the hot, humid afternoons. This recipe is crafted to be health-conscious, using lighter dairy and natural sweeteners, making it suitable for calorie tracking and vegetarian diets. The combination of creamy texture and layered flavors makes it a popular choice in local cafes and homes alike. Whether you’re celebrating a festival or simply craving something sweet, Coffee Caramel Butterscotch Ice Cream is a delicious way to embrace Malaysia’s culinary heritage.
Bahan-bahan(untuk 1 medium bowl per serving (approximately 120ml))
- 1/2 cup Freshly brewed kopi (coffee) (local coffee, strong brew)
- 1 cup Santan (coconut milk) (light santan for lower calories)
- 1/2 cup Low-fat dairy cream (or skimmed evaporated milk)
- 1/4 cup Gula Melaka (palm sugar) (finely chopped or grated)
- 2 tablespoons Butterscotch sauce (homemade or store-bought)
- 1 teaspoon Pure vanilla extract (vanila asli)
- 1/4 teaspoon Sea salt (to balance sweetness)
- 1 leaf Pandan leaf (optional, for aroma) - pilihan
- 2 tablespoons Chopped roasted cashew nuts (for topping) - pilihan
- 1 stalk Lemongrass stalk (optional, bruised for infusion) - pilihan
Arahan
- 1
In a saucepan, combine santan, low-fat dairy cream, gula Melaka, and sea salt. Add pandan leaf and lemongrass stalk for extra aroma. Gently heat over medium flame until gula Melaka dissolves completely.
5 minutes
Do not let the mixture boil; gentle heating preserves flavor.
- 2
Remove pandan and lemongrass. Stir in freshly brewed kopi, vanilla extract, and butterscotch sauce. Mix thoroughly until smooth.
3 minutes
Mix well to ensure all flavors are evenly distributed.
- 3
Cool the mixture to room temperature. Pour into a shallow container and freeze for 1 hour.
10 minutes
Rapid cooling prevents ice crystals and maintains creamy texture.
- 4
After 1 hour, whisk the semi-frozen mixture vigorously to break up ice crystals. Return to freezer.
2 minutes
Repeat this step twice for smoother consistency.
Kenapa hidangan ini sihat
Coffee Caramel Butterscotch Ice Cream is a lighter alternative to traditional ice cream, using natural sweeteners and reduced-fat dairy. Santan brings heart-healthy fats without cholesterol, while the absence of artificial additives ensures a clean, wholesome treat. This dessert supports calorie-conscious choices, fitting seamlessly into balanced meal plans for those tracking macros.
This recipe incorporates santan and low-fat dairy for a balance of healthy fats, protein, and carbohydrates. Gula Melaka provides minerals like potassium and magnesium, while coffee offers antioxidants. Cashew nuts add plant-based protein and healthy fats. The use of pandan and lemongrass introduces natural flavor without added sugars or artificial ingredients, making it a nutrient-rich dessert for vegetarian diets.
Petua
- 💡Tip 1: Use strong local kopi for bolder flavor.
- 💡Tip 2: Whisk mixture multiple times during freezing for smoother texture.
- 💡Tip 3: Add a splash of santan just before serving for extra creaminess.
Penyimpanan & hidangan
Store in an airtight container in the freezer for up to 7 days. Allow to thaw slightly before serving for creamy texture. Avoid repeated thawing to prevent ice crystals.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
