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Paddle Pop Ice Cream
Pencuci Mulut • Malaysia
How to Make Paddle Pop Ice Cream (Traditional & Healthy Version)
Paddle Pop Ice Cream is a beloved childhood treat in Malaysia, known for its vibrant rainbow swirls and creamy texture. This homemade version is inspired by the classic ice cream sticks enjoyed at every corner kedai runcit (convenience store) across the country. Malaysians from all walks of life have fond memories of savouring this dessert to beat the tropical heat. By using locally sourced ingredients like santan (coconut milk) and a touch of pandan for natural coloring and aroma, this recipe pays homage to the multicultural fabric of Malaysian cuisine while keeping things health-conscious. The taste of Paddle Pop Ice Cream is a delightful symphony of creaminess, mild sweetness, and subtle hints of vanilla and coconut. The signature rainbow colors not only look inviting but also make this dessert a hit at family gatherings, Hari Raya open houses, or simply as a nostalgic treat after school. Making this ice cream at home allows you to control the ingredients and portion size, making it suitable for calorie-conscious Malaysians who still want to indulge in a classic dessert.
Bahan-bahan(untuk 1 standard ice cream stick (about 100ml each))
- 1/2 cup Santan (coconut milk) (fresh or boxed, unsweetened)
- 1/2 cup Low-fat milk (or plant-based milk for vegan)
- 2 tbsp Honey or agave syrup (as natural sweetener)
- 1/2 tsp Vanilla essence
- 1 small leaf Pandan leaf (tied into a knot) - pilihan
- few drops each Natural food coloring (red (ros), yellow (kunyit), green (pandan))
- 1 tsp Cornstarch (for thickening)
- 1/8 tsp Pinch of salt
Arahan
- 1
In a small saucepan, add santan and low-fat milk. Warm gently over medium-low heat, stirring frequently.
3 minutes
Do not let it boil to preserve the creaminess.
- 2
Add honey (or agave syrup), vanilla essence, pandan leaf, and a pinch of salt. Stir until well combined and fragrant.
2 minutes
Remove pandan leaf after infusing for a subtle aroma.
- 3
Mix cornstarch with 1 tbsp water to form a slurry. Slowly add to the milk mixture, stirring continuously until slightly thickened.
3 minutes
Continuous stirring prevents lumps.
- 4
Remove from heat and let cool to room temperature. Divide mixture evenly into three bowls.
5 minutes
Cool completely to avoid melting the colors together.
Kenapa hidangan ini sihat
Choosing homemade Paddle Pop Ice Cream lets you control sugar and fat content, making it perfect for calorie-conscious Malaysians. Using santan and plant-based milk options ensures the dessert is suitable for vegetarians and can be made vegan. The absence of artificial flavors and minimal sweetener makes it a guilt-free treat for both adults and kids, aligning with a healthy lifestyle.
This Paddle Pop Ice Cream is crafted with natural ingredients and less added sugar by using honey or agave syrup. Santan (coconut milk) provides healthy fats and adds creaminess, while the low-fat milk boosts calcium and protein. Minimal use of cornstarch means fewer carbs. Natural food coloring from pandan and roselle adds antioxidants and avoids artificial additives, making this dessert lighter and more nutritious than store-bought versions.
Petua
- 💡Tip 1: For smoother texture, strain the milk mixture before coloring.
- 💡Tip 2: Use silicone molds for easy unmolding.
- 💡Tip 3: Experiment with natural colorings from local fruits and vegetables for added nutrition.
Penyimpanan & hidangan
Store Paddle Pop Ice Cream in the freezer for up to 2 weeks. Keep in airtight molds or wrap individually to prevent ice crystals and maintain flavor.
Paling sesuai dihidang: Lunch or as an afternoon snack
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
