Aiskrim Coklat
Pencuci Mulut • Malaysia
How to Make Chocolate Ice Cream (Traditional & Healthy Version)
Chocolate Ice Cream is a beloved dessert in Malaysia, often enjoyed during our warm, tropical evenings. While the base recipe is global, Malaysians have made this treat their own by incorporating ingredients like santan (coconut milk) and a touch of pandan for natural fragrance. This version is free from artificial flavorings and uses local, fresh ingredients that pay homage to our multicultural palate. The result is a creamy, luscious dessert with deep cocoa notes and a hint of local flair. This healthy ice cream is perfect for those who wish to indulge mindfully, keeping calories and sugars in check without sacrificing authentic taste. Chocolate Ice Cream is a favorite at family gatherings, Hari Raya open houses, and as a cooling treat after spicy Malaysian meals. By using santan and high-quality dark cocoa, this recipe is suitable for vegetarians and can be adapted for various dietary needs. The inclusion of pandan gives it a uniquely Malaysian aroma, making it a nostalgic and modern favorite. Whether enjoyed on its own or paired with local fruits like pisang emas (small bananas), this dessert is a testament to Malaysia's innovative food culture.
Bahan-bahan(untuk 1 medium scoop (approx. 100g))
- 1 cup Santan (coconut milk) (fresh, thick)
- 1/2 cup Low-fat milk (or plant-based milk for vegan option)
- 3 tbsp Dark cocoa powder (unsweetened)
- 30g Dark chocolate (min. 70% cocoa, chopped)
- 2 tbsp Palm sugar (gula melaka) (finely chopped or grated)
- 1/2 tsp Vanilla extract
- 1 Pandan leaf (knotted, for infusion) - pilihan
- 1 tsp Cornstarch (for thickening)
- 1/8 tsp Sea salt
Arahan
- 1
In a saucepan, combine santan, low-fat milk, and pandan leaf. Heat over low flame until just simmering.
5 minutes
Do not boil—gentle simmering preserves the coconut aroma.
- 2
Remove pandan leaf. Whisk in dark cocoa powder, stirring until fully dissolved and smooth.
2 minutes
Sift cocoa powder to prevent lumps.
- 3
Add chopped dark chocolate, palm sugar, vanilla extract, and sea salt. Stir until chocolate melts and sugar dissolves.
5 minutes
Use a heatproof spatula for even mixing.
- 4
Dissolve cornstarch in 2 tbsp of water. Slowly pour into the saucepan, stirring continuously to thicken the mixture.
3 minutes
Cornstarch prevents ice crystals, making the ice cream creamier.
Kenapa hidangan ini sihat
By using santan and dark chocolate, this recipe reduces saturated fat compared to cream-based ice creams and eliminates artificial sweeteners. The inclusion of pandan and gula melaka keeps the flavors authentic and naturally sweet, while cornstarch helps achieve creaminess without extra fat. Portion control ensures you can enjoy this Malaysian classic as part of a balanced diet.
This Chocolate Ice Cream uses santan and low-fat milk, providing healthy fats and medium-chain triglycerides beneficial for energy. Dark cocoa and chocolate are rich in antioxidants, magnesium, and iron. Gula melaka offers a lower glycemic index than white sugar and adds trace minerals. The dessert is vegetarian, gluten-free, and can be adapted for vegans by swapping in plant-based milk. With controlled portion sizes and minimal added sugar, this ice cream is a more wholesome alternative to commercial varieties.
Petua
- 💡Chill the mixture thoroughly before churning for smoother ice cream.
- 💡Add pandan leaf early for subtle fragrance—don’t over-infuse.
- 💡For a firmer texture, freeze in a shallow dish and stir every 30 minutes.
Penyimpanan & hidangan
Store in an airtight container in the freezer for up to 2 weeks. Allow to sit at room temperature for 5 minutes before scooping for best texture.
Paling sesuai dihidang: Lunch or as a teatime dessert
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 143.0 kcal |
