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.
Ingredients
- 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)
- 2 tablespoons Brown sugar (gula perang)
- 1 tablespoon Cornstarch (tepung jagung, for thickening)
- 1 teaspoon Vanilla essence (optional)
- 1/4 teaspoon Salt (secukup rasa)
- 2 Ice cream tubes (plastic tubes, locally available)
Step-by-step instructions
Step 1 · In a saucepan
In a saucepan, combine santan, low-fat milk, brown sugar, cocoa powder, and salt. Stir well to dissolve the sugar and cocoa.
Step 2 · Add the knotted pandan leaf to the mixture
Add the knotted pandan leaf to the mixture. Heat gently over medium-low heat, stirring constantly to infuse aroma and prevent burning.
Step 3 · Mix cornstarch with 2 tablespoons of water to form a slurry
Mix cornstarch with 2 tablespoons of water to form a slurry. Slowly pour the slurry into the saucepan, stirring continuously to thicken the mixture.
Step 4 · Once the mixture thickens slightly
Once the mixture thickens slightly, remove the pandan leaf. Add vanilla essence if using. Allow the mixture to cool to room temperature.
Step 5 · Pour the cooled chocolate mixture into ice cream tubes using a funn...
Pour the cooled chocolate mixture into ice cream tubes using a funnel for easy transfer. Seal the ends securely.
Step 6 · Place the filled tubes in the freezer for at least 4 hours or overn...
Place the filled tubes in the freezer for at least 4 hours or overnight until fully frozen.
Step 7 · To serve
To serve, simply snip one end of the tube and enjoy your healthy Malaysian Chocolate Ice Cream Tube.
Why this recipe is healthy
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.
A note on tradition
Chocolate Ice Cream Tube is a staple in many Malaysian homes and school canteens, especially in urban and kampung settings. It is often enjoyed during Hari Raya Aidilfitri, school holidays, and community gatherings. The use of santan and pandan reflects the local preference for tropical flavors, while the tube form is uniquely Malaysian, making it a fun and portable dessert. Its popularity spans generations, symbolizing the joy of childhood and the diversity of Malaysian sweets.