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Chocolate Ice Cream Stick
Pencuci Mulut • Malaysia
How to Make Chocolate Ice Cream Stick (Traditional & Healthy Version)
Chocolate Ice Cream Stick, known as 'ais krim coklat' among Malaysians, is a beloved frozen dessert that graces the streets and night markets (pasar malam) across the country. With its rich, velvety chocolate flavor encased in a convenient stick form, this treat is perfect for Malaysia's tropical heat. Ais krim coklat is a nostalgic favorite among children and adults alike, often enjoyed after school, during festive gatherings, or as a refreshing pick-me-up on hot afternoons. Rooted in Malaysia’s multicultural food landscape, this recipe highlights high-quality cocoa and santan (coconut milk), giving it a creamy texture without the heaviness of traditional dairy cream. The subtle addition of pandan leaf infuses a gentle, local aroma that sets it apart from generic chocolate ice creams. This homemade version is designed to be both health-conscious and vegetarian, letting you indulge in a classic dessert with reduced guilt. Making your own Chocolate Ice Cream Stick means you can control the sweetness and skip unnecessary additives, making it a smart and tasty option for those tracking their calorie intake.
Bahan-bahan(untuk 1 large ice cream stick (about 100ml each))
- 1 cup Santan (coconut milk) (full-fat, fresh preferred)
- 1/2 cup Low-fat milk (can substitute with plant-based milk)
- 3 tbsp Cocoa powder (unsweetened, high quality)
- 40g Dark chocolate (at least 70% cocoa)
- 1 Pandan leaf (knotted, optional for aroma) - pilihan
- 2 tbsp Gula Melaka (palm sugar) (finely chopped, can use brown sugar)
- 1 tbsp Cornstarch (for thickening)
- 1/8 tsp Pinch of salt (to balance sweetness)
- 1/2 tsp Vanilla extract - pilihan
Arahan
- 1
In a medium saucepan, combine santan, low-fat milk, and pandan leaf. Heat gently over medium-low, stirring constantly until just steaming. Do not boil.
5 minutes
Keep the heat low to prevent the santan from curdling.
- 2
Add cocoa powder, dark chocolate, and gula Melaka to the saucepan. Stir until chocolate is melted and mixture is smooth.
5 minutes
Use a whisk to help dissolve the cocoa powder completely.
- 3
In a small bowl, dissolve cornstarch in 2 tbsp water. Slowly pour into the chocolate mixture, stirring constantly. Cook until slightly thickened and glossy.
3 minutes
Cornstarch prevents ice crystals and gives a creamy texture.
- 4
Remove from heat. Discard pandan leaf. Stir in salt and vanilla extract (if using). Let mixture cool to room temperature.
10 minutes
Cooling prevents condensation in the molds, which can cause iciness.
Kenapa hidangan ini sihat
Unlike commercial ice cream, this homemade ais krim coklat avoids artificial flavors and excessive sugar. By controlling portions and using quality local ingredients like santan and dark chocolate, you get a treat that fits into a balanced diet. The inclusion of pandan and gula Melaka nods to Malaysia’s culinary heritage while keeping the recipe naturally sweetened and lower on the glycemic index. This dessert is suitable for vegetarians and can be adapted for vegan and diabetic-friendly diets.
This Chocolate Ice Cream Stick recipe is crafted to be lower in calories and saturated fat by using santan and low-fat milk instead of heavy cream. Santan provides healthy medium-chain triglycerides (MCTs) while dark chocolate and cocoa are rich in antioxidants such as flavonoids. Gula Melaka offers a more natural source of sweetness with minerals like potassium and magnesium. Each serving is a source of quick energy from carbohydrates, a modest amount of plant-based fat, and some protein from milk. The use of pandan adds a subtle aroma and potential health-boosting phytonutrients.
Petua
- 💡Tip 1: Use freshly squeezed santan for the richest flavor and smoothest texture.
- 💡Tip 2: Always dissolve cornstarch in water before adding to the hot mixture to avoid lumps.
- 💡Tip 3: For extra chocolate intensity, dust the inside of molds with cocoa powder before pouring in the mixture.
Penyimpanan & hidangan
Store Chocolate Ice Cream Sticks in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, wrap each stick in parchment paper before placing in a container.
Paling sesuai dihidang: Lunch or as a teatime snack
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
