Butterscotch Ice Cream
Pencuci Mulut • Malaysia
How to Make Butterscotch Ice Cream (Traditional & Healthy Version)
Butterscotch Ice Cream is a beloved dessert in Malaysia, blending the rich, caramel-like notes of butterscotch with a creamy, tropical base. In many Malaysian households, desserts like this are a true celebration of multicultural ingredients—combining imported brown sugar with local santan (coconut milk) for a unique twist. The smooth, sweet taste is balanced with a touch of sea salt, making it a crowd-pleaser for festive gatherings or a simple treat on a hot day. Malaysians love ice cream, especially during festive seasons such as Hari Raya or Chinese New Year, when families gather and share sweet treats. Adding pandan leaves—a staple in Malaysian desserts—infuses a gentle, fragrant aroma that elevates the classic butterscotch flavor. This healthy version of Butterscotch Ice Cream is lower in sugar and fat, yet still delivers a creamy texture and indulgent taste, making it perfect for those who are health-conscious but don’t want to miss out on authentic flavors. The recipe is vegetarian-friendly and can be adapted easily for vegan diets, ensuring everyone can enjoy a scoop of this Malaysian favorite.
Bahan-bahan(untuk 1 cup (about 100g) per serving, typical for a Malaysian dessert portion)
- 1 cup Santan (coconut milk) (fresh or carton)
- 1/2 cup Low-fat milk (susu rendah lemak)
- 1/4 cup Brown sugar (gula perang)
- 1 piece Pandan leaf (daun pandan, knotted) - pilihan
- 1 tbsp Cornstarch (tepung jagung)
- 2 tsp Butter (unsalted, lightly melted)
- 1 tsp Vanilla extract
- 1/8 tsp Sea salt (garam laut)
- 1 tbsp Chopped roasted cashews (optional topping) - pilihan
Arahan
- 1
In a saucepan, combine santan, low-fat milk, and the knotted pandan leaf. Heat gently over medium-low flame, stirring frequently to avoid burning.
5 minutes
Do not let the mixture boil to prevent coconut milk from splitting.
- 2
In a separate pan, melt butter and add brown sugar. Stir continuously until the sugar dissolves and the mixture turns thick and glossy.
3 minutes
Watch closely to avoid burning the sugar—use low heat.
- 3
Remove the pandan leaf from the milk mixture. Slowly pour the butterscotch sauce into the warm milk, stirring constantly to combine.
2 minutes
Add gradually for a smooth, uniform mixture.
- 4
Mix cornstarch with 2 tbsp cold water to form a slurry. Pour into the saucepan and simmer, stirring, until the mixture thickens slightly.
5 minutes
Stir continuously to prevent lumps.
Kenapa hidangan ini sihat
Our healthy version of Malaysian Butterscotch Ice Cream focuses on balancing indulgence with nutrition. By using coconut milk, reducing sugar, and skipping heavy cream, this dessert is lighter yet still delicious. It’s suitable for vegetarians and can be easily adapted for other dietary needs, making it a great choice for those seeking a guilt-free treat that doesn’t compromise on authentic local flavors.
This Butterscotch Ice Cream uses santan (coconut milk) for healthy fats, which provide medium-chain triglycerides (MCTs) beneficial for energy. Using low-fat milk and a moderate amount of brown sugar reduces saturated fat and calorie content. The inclusion of pandan adds antioxidants, while cornstarch keeps the texture creamy without heavy cream. Cashews offer heart-healthy fats, protein, and minerals like magnesium and zinc.
Petua
- 💡Tip 1: Use fresh santan for the richest, creamiest texture.
- 💡Tip 2: Knotted pandan leaf imparts fragrance without overpowering the butterscotch.
- 💡Tip 3: Stir the ice cream twice during freezing for a smoother result if you don’t have an ice cream maker.
Penyimpanan & hidangan
Store in an airtight container in the freezer for up to 1 week. Let sit at room temperature for 5 minutes before scooping for best texture.
Paling sesuai dihidang: Lunch or as an afternoon treat
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
