How to Make Peanut Milk Ice Cream (Traditional & Healthy Version)
Peanut Milk Ice Cream is a delightful Malaysian treat that blends the creamy richness of kacang tanah (peanut) with the lightness of santan (coconut milk) for a refreshing dessert perfect for Malaysia’s tropical climate. Inspired by the multicultural palate of Malaysia, this ice cream is a fusion of Malay, Chinese, and Indian culinary influences, using local ingredients such as pandan leaves to infuse a subtle fragrance. The result is a smooth, nutty, and aromatic ice cream that is both comforting and uniquely Malaysian. Unlike conventional dairy-based ice creams, Peanut Milk Ice Cream uses plant-based ingredients, making it suitable for vegetarian diets and those who are lactose intolerant. This dessert is ideal for anyone seeking a wholesome, guilt-free indulgence. With the subtle sweetness from gula Melaka (palm sugar) and a creamy texture from blended peanuts and coconut milk, this ice cream is a celebration of Malaysia’s vibrant food culture. Whether enjoyed during a hot afternoon or as a dessert after a hearty meal, it’s a healthier twist on a beloved classic, bringing together the best of Malaysian flavors.
Bahan
Arahan langkah demi langkah
Step 1 · Toast the raw peanuts in a dry pan over medium heat until lightly g...
Toast the raw peanuts in a dry pan over medium heat until lightly golden and fragrant. Remove skins, if any.
Step 2 · Blend toasted peanuts with 1 1/2 cups of filtered water until smooth
Blend toasted peanuts with 1 1/2 cups of filtered water until smooth. Strain through a muslin cloth or fine sieve to extract peanut milk.
Step 3 · Combine peanut milk
Combine peanut milk, santan, gula Melaka, pandan leaf, vanilla extract, and salt in a saucepan. Bring to a gentle simmer, stirring constantly until gula Melaka dissolves.
Step 4 · Mix cornstarch with 2 tablespoons of water to make a slurry
Mix cornstarch with 2 tablespoons of water to make a slurry. Stir into the simmering mixture and cook until slightly thickened. Remove pandan leaf.
Step 5 · Cool the mixture completely at room temperature
Cool the mixture completely at room temperature, then transfer to a freezer-safe container.
Step 6 · Freeze for 1 hour
Freeze for 1 hour, then stir vigorously with a fork to break up ice crystals. Repeat stirring every hour for 3 hours, or until set and creamy.
Step 7 · Serve scoops of Peanut Milk Ice Cream in small cups
Serve scoops of Peanut Milk Ice Cream in small cups. Garnish with chopped roasted peanuts if desired.
Mengapa resipi ini sihat
This ice cream is naturally low in cholesterol and free from trans fats and refined sugars, making it heart-friendly and suitable for calorie-conscious eaters. It leverages nutrient-dense local ingredients like peanuts and santan, and by using less sugar and coconut milk, the calorie count is kept modest. The use of cornstarch for thickening helps minimize fat while maintaining creaminess, and the absence of dairy makes it easier to digest for most people.
Nota tentang tradisi
Peanut-based desserts have a strong presence in Malaysian street food and night markets, reflecting the country’s love for nuts and local produce like santan and pandan. While ice cream itself is a modern addition, this Peanut Milk Ice Cream draws inspiration from traditional Malaysian peanut drinks and coconut-based desserts, making it a contemporary yet culturally resonant choice. It is especially popular during hot seasons, and often enjoyed as a treat during festive gatherings or family events.