Chocolate Ice Cream Stick Malaysia
Pencuci Mulut • Malaysia
How to Make Chocolate Ice Cream Stick Malaysia (Traditional & Healthy Version)
Chocolate Ice Cream Stick Malaysia, locally known as ‘ais krim coklat batang’, is a beloved Malaysian dessert that brings joy, especially during the hot and humid days. Traditionally sold by street vendors and at pasar malam (night markets), this treat is a nostalgic favorite among Malaysians of all ages. The combination of rich cocoa, creamy santan (coconut milk), and a touch of local palm sugar gives it a distinctive taste that celebrates Malaysia’s multicultural culinary heritage. What sets this chocolate ice cream apart is its use of locally sourced ingredients such as santan and gula Melaka, which add depth, aroma, and a signature Malaysian twist. The texture is smooth and creamy, yet light enough for a guilt-free indulgence. Chocolate Ice Cream Stick Malaysia is incredibly easy to make at home, requiring just a few simple steps, making it perfect for families seeking a healthier dessert option without sacrificing authentic taste. This dessert is not only vegetarian but can also be adapted for various dietary needs, making it a versatile choice for Malaysian households.
Bahan-bahan(untuk 1 ice cream stick (about 100ml each))
- 1 cup Santan (coconut milk) (fresh or canned)
- 2 tablespoons Unsweetened cocoa powder (high quality)
- 2 tablespoons Gula Melaka (palm sugar) (finely chopped)
- 1/2 cup Low-fat milk (or any plant-based milk)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water)
- 1/2 teaspoon Vanilla essence
- 1/8 teaspoon Pinch of salt
- 1 tablespoon Chopped dark chocolate (min. 70% cocoa, optional for extra richness) - pilihan
- 1 tablespoon Chopped roasted peanuts (for topping, optional) - pilihan
- 1 Pandan leaf (tied into a knot, optional for aroma) - pilihan
Arahan
- 1
In a small saucepan, combine santan, low-fat milk, gula Melaka, and pandan leaf. Heat gently over medium-low flame, stirring until gula Melaka is fully dissolved and the mixture is fragrant.
5 minutes
Do not let the mixture boil to avoid curdling the santan.
- 2
Remove pandan leaf. Sift in cocoa powder and add salt. Whisk until cocoa is fully incorporated and the mixture is smooth.
3 minutes
Sifting prevents lumps for a creamier texture.
- 3
Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook over low heat. The mixture will thicken slightly. Stir continuously to prevent burning.
3 minutes
Cornstarch helps achieve a silky ice cream texture.
- 4
Add vanilla essence and chopped dark chocolate (if using). Stir until the chocolate melts and the mixture is glossy.
2 minutes
Adding chocolate enhances the depth of cocoa flavor.
Kenapa hidangan ini sihat
Unlike traditional ice creams high in cream and sugar, this Malaysian chocolate ice cream stick uses coconut milk, palm sugar, and optional plant-based milk for a lighter, more nutritious treat. The inclusion of natural sweeteners and portion control make it a smart dessert choice for calorie-conscious eaters. Its simple ingredients list ensures fewer processed additives, supporting overall wellness and a balanced diet.
This Chocolate Ice Cream Stick Malaysia recipe is made with santan, which provides healthy fats and adds a creamy texture without the need for heavy cream. Using gula Melaka instead of refined sugar offers a lower glycemic index and additional minerals such as iron and potassium. Incorporating cocoa powder delivers antioxidants, while the use of low-fat or plant-based milk helps reduce saturated fat content. The dessert is vegetarian and can easily be made vegan, making it suitable for a wide range of diets.
Petua
- 💡For the creamiest texture, cool the mixture completely before freezing.
- 💡Experiment with adding a pinch of cinnamon or nutmeg for extra aroma.
- 💡Use silicone moulds for easy unmoulding and perfect presentation.
Penyimpanan & hidangan
Store ice cream sticks in an airtight container in the freezer for up to 2 weeks. Keep them separate to prevent sticking.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 190.0 kcal |
