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Mini Vanilla Ice Cream with Chocolate Dip
Pencuci Mulut • Malaysia
How to Make Mini Vanilla Ice Cream with Chocolate Dip (Traditional & Healthy Version)
Mini Vanilla Ice Cream with Chocolate Dip is a delightful Malaysian dessert that blends the classic flavors of creamy vanilla and rich chocolate in bite-sized portions. While ice cream is enjoyed globally, Malaysians have embraced its versatility by infusing local touches such as santan (coconut milk) and a hint of pandan for added aroma. This mini treat is perfect for our tropical climate, offering a refreshing ending to any meal or as a festive snack during family gatherings. In Malaysia’s multicultural food scene, desserts like this are enjoyed by all ages and reflect the fusion of Western influences with our own local ingredients. By preparing this ice cream at home, you can control the sweetness and add wholesome ingredients, making it a healthier alternative to store-bought varieties. The addition of a chocolate dip provides a decadent yet balanced flavor, and you can even add toppings like toasted peanuts or fresh tropical fruits. Whether served at Hari Raya open houses or simply as a cooling treat on a hot day, this recipe is sure to impress.
Bahan-bahan(untuk 2-3 mini ice cream pops per person)
- 1 cup Low-fat fresh milk (susu rendah lemak)
- 1/3 cup Santan (coconut milk) (for creaminess)
- 1 tsp Pure vanilla extract (ekstrak vanila asli)
- 2 tbsp Honey or maple syrup (as a natural sweetener)
- 50g Dark chocolate (minimum 70% cocoa) (coklat gelap)
- 1 tsp Virgin coconut oil (minyak kelapa dara)
- 1 piece Pandan leaf (daun pandan, knotted) - pilihan
- 2 tbsp Chopped roasted peanuts (kacang tanah panggang cincang) - pilihan
- 1/8 tsp Pinch of salt (secubit garam)
Arahan
- 1
In a saucepan, combine low-fat milk, santan, honey (or maple syrup), and a pinch of salt. Add the knotted pandan leaf for fragrance.
5 minutes
Stir gently and do not let it boil to preserve the creamy texture.
- 2
Heat the mixture on low, stirring until well combined and fragrant. Remove the pandan leaf. Let it cool to room temperature.
5 minutes
Cooling ensures the vanilla flavor remains pure and the mixture sets well.
- 3
Stir in pure vanilla extract. Pour the mixture into mini ice cream molds or small cups. Insert sticks.
2 minutes
For extra creaminess, blend the mixture before pouring.
- 4
Freeze for at least 4 hours or until solid.
4 hours
Cover molds with foil to prevent icicles forming on the surface.
Kenapa hidangan ini sihat
By using low-fat milk and natural sweeteners, this recipe is lower in calories and saturated fat than traditional ice cream. The addition of santan offers healthy fats without cholesterol, and dark chocolate provides flavonoids beneficial for heart health. Controlled portions help prevent overindulgence, making this a smart dessert choice for anyone watching their weight or sugar intake.
This Mini Vanilla Ice Cream with Chocolate Dip recipe is a lighter dessert option, made with low-fat milk and santan for healthy fats. Santan provides medium-chain triglycerides, while dark chocolate adds antioxidants and minerals such as magnesium. Using honey or maple syrup as the sweetener reduces the glycemic load compared to refined sugar. The recipe is also portion-controlled, making it ideal for mindful snacking.
Petua
- 💡Tip 1: Use freshly squeezed santan for richer flavor and aroma.
- 💡Tip 2: Add a drop of pandan essence if fresh pandan leaf is unavailable.
- 💡Tip 3: For a nut-free version, skip the peanuts or use toasted sesame seeds.
Penyimpanan & hidangan
Store mini ice creams in an airtight container in the freezer for up to 1 week. Keep separated with baking paper to prevent sticking.
Paling sesuai dihidang: Lunch or Dinner
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
