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Chocolate Dipped Vanilla Ice Cream Bar
Pencuci Mulut • Malaysia
How to Make Chocolate Dipped Vanilla Ice Cream Bar (Traditional & Healthy Version)
Chocolate Dipped Vanilla Ice Cream Bar is a delightful dessert enjoyed across Malaysia, blending rich chocolate with creamy vanilla ice cream for a refreshing treat. While ice cream bars are globally popular, Malaysians make them unique by incorporating local ingredients such as santan (coconut milk) and pandan, infusing a subtle fragrance and tropical flavor. This dessert is a beloved choice during festive gatherings and as a cooling indulgence on hot days, reflecting Malaysia’s multicultural culinary landscape. Crafted with vegetarian ingredients, this recipe is designed to be health-conscious and lower in calories, suitable for those tracking their intake. By using fresh santan and natural vanilla extract, the ice cream base achieves a creamy texture without excessive fat. The chocolate dip, enhanced with a touch of Malaysian gula melaka (palm sugar), brings authentic sweetness and depth. Chocolate Dipped Vanilla Ice Cream Bars are not only delicious but also showcase Malaysia’s passion for innovative desserts, blending Western influences with local flavors for a truly memorable treat.
Bahan-bahan(untuk 1 ice cream bar per serving)
- 1 cup Santan (coconut milk) (freshly squeezed if possible)
- 1/2 cup Low-fat dairy milk (can substitute with plant-based milk for vegan version)
- 2 tablespoons Gula Melaka (palm sugar) (finely grated)
- 1 teaspoon Natural vanilla extract
- 1 leaf Pandan leaf (knotted for fragrance) - pilihan
- 100 grams Dark chocolate (70% cocoa) (for melting)
- 2 teaspoons Virgin coconut oil (for smooth chocolate coating)
- a pinch Sea salt (optional for flavor balance) - pilihan
- 2 tablespoons Chopped almonds (for topping) - pilihan
- 2 Ice cream bar molds (or reusable popsicle molds)
Arahan
- 1
Combine santan, low-fat dairy milk, gula melaka, and vanilla extract in a saucepan. Add knotted pandan leaf for subtle aroma. Heat gently, stirring until gula melaka dissolves.
5 minutes
Avoid boiling to preserve creamy texture and aroma.
- 2
Remove pandan leaf. Allow the mixture to cool to room temperature. Pour into ice cream bar molds.
5 minutes
Cooling prevents ice crystals and ensures smooth ice cream.
- 3
Insert sticks into molds and freeze for at least 4 hours or until firm.
4 hours
Freeze overnight for best results.
- 4
Melt dark chocolate with coconut oil in a heatproof bowl over simmering water. Stir until smooth and glossy.
5 minutes
Coconut oil helps chocolate set quickly and stay crisp.
Kenapa hidangan ini sihat
By substituting refined sugar with gula melaka and using dark chocolate, this recipe lowers overall sugar content and boosts antioxidant levels. The inclusion of santan and low-fat milk provides creamy texture without excessive calories or saturated fats. Portion-controlled serving sizes make it easy to track for weight loss or diabetic diets, and plant-based milk can be used for vegan adaptability.
This Chocolate Dipped Vanilla Ice Cream Bar is crafted with santan, a source of healthy fats and minerals, and sweetened with gula melaka, which is lower glycemic than refined sugars. Dark chocolate provides antioxidants, while almonds add protein and vitamin E. Using low-fat milk and coconut oil reduces saturated fat content. The dessert is vegetarian, contains no artificial additives, and offers a balanced macro profile, making it suitable for most diets.
Petua
- 💡Tip 1: Use fresh santan for a richer, authentic flavor.
- 💡Tip 2: Dip ice cream bars one at a time to keep them cold.
- 💡Tip 3: Add pandan for a subtle Malaysian aroma that pairs well with vanilla.
Penyimpanan & hidangan
Store ice cream bars in an airtight container in the freezer for up to 1 week. Ensure chocolate coating is fully set before stacking to prevent sticking.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
