Chocolate Ice Cream Tube
Pencuci Mulut • Malaysia
How to Make Chocolate Ice Cream Tube (Traditional & Healthy Version)
Chocolate Ice Cream Tube, known locally as 'ais krim coklat dalam tiub', is a nostalgic treat beloved across Malaysia, especially among children and families. Traditionally sold by street vendors, these icy tubes are a popular dessert during hot afternoons and festive celebrations. The creamy chocolate flavor, combined with the unique presentation in plastic tubes, makes it a fun and refreshing snack that brings together the multicultural roots of Malaysian cuisine. Unlike commercial ice creams, this homemade version features wholesome ingredients like 'santan' (coconut milk) and pure cocoa, highlighting local flavors and healthier alternatives. Malaysian desserts often blend influences from Malay, Chinese, and Indian communities, and Chocolate Ice Cream Tube is no exception—it's a testament to Malaysia’s creative approach to sweets, using ingredients like pandan for aroma and coconut milk for richness. This healthy recipe is perfect for calorie-conscious dessert lovers and families seeking a vegetarian treat, offering a lighter take on a classic favorite.
Bahan-bahan(untuk 1 tube (about 100ml) per serving)
- 1 cup Santan (coconut milk) (fresh or canned)
- 3 tablespoons Cocoa powder (unsweetened, serbuk koko)
- 1/2 cup Low-fat milk (dairy or plant-based)
- 1 Pandan leaf (daun pandan, knotted) - pilihan
- 2 tablespoons Brown sugar (gula perang)
- 1 tablespoon Cornstarch (tepung jagung, for thickening)
- 1 teaspoon Vanilla essence (optional) - pilihan
- 1/4 teaspoon Salt (secukup rasa)
- 2 Ice cream tubes (plastic tubes, locally available)
Arahan
- 1
In a saucepan, combine santan, low-fat milk, brown sugar, cocoa powder, and salt. Stir well to dissolve the sugar and cocoa.
5 minutes
Use a whisk for smooth mixing and avoid lumps.
- 2
Add the knotted pandan leaf to the mixture. Heat gently over medium-low heat, stirring constantly to infuse aroma and prevent burning.
5 minutes
Do not let the mixture boil; gentle heat preserves flavor.
- 3
Mix cornstarch with 2 tablespoons of water to form a slurry. Slowly pour the slurry into the saucepan, stirring continuously to thicken the mixture.
3 minutes
Cornstarch ensures a creamy texture without excess fat.
- 4
Once the mixture thickens slightly, remove the pandan leaf. Add vanilla essence if using. Allow the mixture to cool to room temperature.
5 minutes
Cooling prevents condensation inside the tubes.
Kenapa hidangan ini sihat
By substituting high-fat cream with santan and low-fat milk, this recipe cuts down saturated fat while maintaining creaminess. Using brown sugar instead of white sugar reduces glycemic load. The simple ingredients and absence of preservatives make it a wholesome, homemade treat. Using unsweetened cocoa powder means less sugar overall, making this dessert ideal for those monitoring their calorie intake or seeking a heart-healthy option.
This Chocolate Ice Cream Tube recipe uses santan, a source of healthy fats and minerals, paired with low-fat milk for added protein and calcium. Cocoa powder is rich in antioxidants and magnesium, while brown sugar provides a gentler glycemic impact than refined sugar. The addition of pandan leaf offers natural aroma without artificial flavors. Each serving is vegetarian, lower in calories compared to conventional ice creams, and contains essential nutrients from coconut and milk. Cornstarch thickens without adding excessive calories, making this dessert suitable for calorie-conscious individuals.
Petua
- 💡Tip 1: Use fresh santan for the richest flavor.
- 💡Tip 2: Infusing with pandan leaf adds authentic aroma.
- 💡Tip 3: Adjust sweetness to taste for healthier options.
Penyimpanan & hidangan
Store frozen tubes in the freezer for up to 2 weeks. Keep tubes sealed to prevent freezer burn. Thaw for 1-2 minutes before serving for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
