How to Make Malaysian Peanut Ice Cream Stick (Traditional & Healthy Version)
Malaysian Peanut Ice Cream Stick, or Aiskrim Kacang Tanah, is a nostalgic dessert beloved across Malaysia. This traditional treat is often sold by roadside vendors and at pasar malam (night markets), especially in the warmer months. It features creamy ice cream infused with roasted peanuts, sometimes with a hint of santan (coconut milk) and gula Melaka (palm sugar), capturing the multicultural essence of Malaysian cuisine. The combination of nutty, creamy, and subtly sweet flavors is irresistibly refreshing, making it ideal for both young and old. Malaysian Peanut Ice Cream Stick stands out as a uniquely local dessert, using ingredients such as kacang tanah (peanuts), santan, and gula Melaka, all easily sourced from Malaysian markets. The ice cream is typically frozen in molds with wooden sticks—an iconic childhood memory for many Malaysians. This healthy adaptation reduces sugar and incorporates natural sweeteners, making it suitable for calorie-conscious individuals without sacrificing the beloved taste and texture. Perfect for hot afternoons or festive gatherings, this dessert brings a touch of Malaysian heritage to your home kitchen.
Ingredients
- 1/2 cup Roasted peanuts (kacang tanah, unsalted)
- 1 cup Low-fat santan (coconut milk)
- 2 tablespoons Gula Melaka (palm sugar) (grated, or use brown sugar)
- 1/2 cup Skimmed milk (or low-fat dairy/non-dairy alternative)
- 1 tablespoon Cornstarch (for creaminess)
- 1 Pandan leaf (tied into a knot, optional for aroma)
- 1/2 teaspoon Vanilla extract (for extra flavor)
- 1/8 teaspoon Salt
- 1/4 cup Water
Step-by-step instructions
Step 1 · Blend roasted peanuts in a food processor until coarsely ground
Blend roasted peanuts in a food processor until coarsely ground. Set aside 2 tablespoons for topping later.
Step 2 · In a saucepan
In a saucepan, combine santan, skimmed milk, water, gula Melaka, and pandan leaf. Heat on medium, stirring gently until gula Melaka dissolves and mixture is fragrant.
Step 3 · In a small bowl
In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Stir this into the saucepan and cook until the mixture thickens slightly.
Step 4 · Remove from heat
Remove from heat. Add ground peanuts, vanilla extract (if using), and salt. Mix well to distribute peanuts evenly.
Step 5 · Pour the mixture into ice cream molds or small cups
Pour the mixture into ice cream molds or small cups. Sprinkle reserved ground peanuts on top of each. Insert wooden sticks.
Step 6 · Freeze for at least 4–6 hours or until firm
Freeze for at least 4–6 hours or until firm. To unmold, run warm water over the outside of the molds briefly.
Why this recipe is healthy
This recipe is health-conscious by utilizing heart-healthy fats from peanuts, minimizing refined sugars, and using low-fat dairy and santan. The use of cornstarch adds body without excess calories, and portion control is built in with stick molds. With no artificial additives, this homemade Malaysian ice cream is a better-for-you alternative to store-bought versions—perfect for those watching calories or looking for a vegetarian, nutrient-rich dessert.
A note on tradition
Peanut ice cream sticks are a beloved street snack throughout Malaysia, especially in urban and suburban areas. They have roots in Malaysian multicultural street food culture, enjoyed by all ethnic groups. Commonly found at pasar malam, school canteens, and during festive seasons, these treats evoke fond childhood memories for many Malaysians. While not tied to a specific festival, they often appear during Hari Raya and school holidays, bringing joy to gatherings and family celebrations.