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
Arahan langkah demi langkah
Step 1 · In a saucepan
In a saucepan, combine santan, low-fat milk, and the knotted pandan leaf. Heat gently over medium-low flame, stirring frequently to avoid burning.
Step 2 · In a separate pan
In a separate pan, melt butter and add brown sugar. Stir continuously until the sugar dissolves and the mixture turns thick and glossy.
Step 3 · Remove the pandan leaf from the milk mixture
Remove the pandan leaf from the milk mixture. Slowly pour the butterscotch sauce into the warm milk, stirring constantly to combine.
Step 4 · Mix cornstarch with 2 tbsp cold water to form a slurry
Mix cornstarch with 2 tbsp cold water to form a slurry. Pour into the saucepan and simmer, stirring, until the mixture thickens slightly.
Step 5 · Remove from heat
Remove from heat. Stir in vanilla extract and sea salt. Let cool to room temperature.
Step 6 · Pour mixture into a freezer-safe container
Pour mixture into a freezer-safe container. Freeze for 2 hours. Remove, stir vigorously to break up ice crystals, then return to freezer. Repeat once more after another hour.
Step 7 · Serve scoops topped with optional chopped roasted cashews for a Mal...
Serve scoops topped with optional chopped roasted cashews for a Malaysian nutty twist.
Mengapa resipi 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.
Nota tentang tradisi
In Malaysia, ice cream is enjoyed by all ages, especially during festive events and as a street food favorite in pasar malam (night markets). The use of santan and pandan reflects the country’s multicultural food heritage, blending Malay, Chinese, and Indian influences. Butterscotch is a recent yet popular addition, often fused with local ingredients to create uniquely Malaysian flavors.