Daim Ice Cream Bar
Pencuci Mulut • Malaysia
How to Make Daim Ice Cream Bar (Traditional & Healthy Version)
The Daim Ice Cream Bar is a luscious dessert inspired by the beloved Daim confection, reimagined for the Malaysian palate. In Malaysia, where desserts often feature local ingredients and multicultural influences, this ice cream bar stands out as a luxurious treat perfect for our tropical climate. By blending the classic chocolate-almond crunch with smooth, velvety ice cream, this recipe celebrates both Western and Malaysian dessert sensibilities—making it a hit at gatherings, family celebrations, or as a cool indulgence during hot afternoons. Malaysians love desserts that are rich yet balanced, and this healthy Daim Ice Cream Bar uses local santan (coconut milk) for a creamy base, complemented by hints of vanilla and a crunchy almond layer. The result is an ice cream bar that is both nostalgic and modern, bringing together global inspiration with Malaysian flair. It's vegetarian-friendly and can be adapted for various dietary needs, making it suitable for everyone seeking a sweet, satisfying, and lighter dessert option.
Bahan-bahan(untuk 1 ice cream bar (about 90g))
- 1 cup Low-fat santan (coconut milk) (for creamy texture)
- 1/4 cup Low-fat condensed milk (sweetener)
- 1 tsp Vanilla extract (for aroma)
- 1/3 cup Chopped almonds (toasted for extra crunch)
- 80g Dark chocolate (70%) (melted)
- 1 tbsp Cocoa nibs (for extra crunch) - pilihan
- 1/8 tsp Sea salt (to balance sweetness)
- 1 tbsp Cornstarch (for thickening)
- 1 piece Pandan leaf (knotted, for infusion) - pilihan
- 1 tbsp Natural sweetener (stevia/erythritol) (for reduced sugar option) - pilihan
Arahan
- 1
Combine low-fat santan, condensed milk, and vanilla extract in a saucepan. Add cornstarch and whisk until smooth. If using, add pandan leaf for aroma.
5 minutes
Whisk continuously to avoid lumps.
- 2
Heat the mixture over medium heat, stirring until it thickens slightly. Remove pandan leaf and let the mixture cool to room temperature.
5 minutes
Do not boil; gentle heating prevents curdling.
- 3
Pour the cooled mixture into ice cream bar molds. Insert sticks and freeze for at least 4 hours, or until solid.
5 minutes
For smoother texture, cover the molds tightly to prevent ice crystals.
- 4
Melt the dark chocolate in a double boiler. Stir in sea salt, chopped almonds, and cocoa nibs (if using). Let the mixture cool slightly but remain fluid.
5 minutes
Do not overheat chocolate to avoid seizing.
Kenapa hidangan ini sihat
Unlike traditional ice cream bars, this recipe uses low-fat santan, less sugar, and dark chocolate for a healthier fat profile and lower glycemic impact. The addition of almonds adds fiber and crunch, supporting satiety and heart health. With options for natural sweeteners and portion control, this Daim Ice Cream Bar is a smart dessert choice for calorie-conscious Malaysians who still want to indulge.
This Daim Ice Cream Bar offers a balance of healthy fats from santan and almonds, antioxidants from dark chocolate, and reduced sugar options for calorie control. Using low-fat coconut milk lowers overall saturated fat content, while almonds provide vitamin E, magnesium, and plant-based protein. The inclusion of pandan adds a natural aroma and beneficial phytonutrients, making this dessert both nutritious and delicious for those tracking macros.
Petua
- 💡Toast almonds for extra nuttiness before adding to chocolate.
- 💡Infuse santan with pandan for a uniquely Malaysian aroma.
- 💡Add a pinch of sea salt to chocolate for enhanced flavor contrast.
Penyimpanan & hidangan
Store ice cream bars in an airtight container in the freezer for up to 2 weeks. Separate layers with baking paper to prevent sticking and maintain freshness.
Paling sesuai dihidang: Lunch or as an afternoon snack
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
