Probiotic Ice Cream Bar
Pencuci Mulut • Malaysia
How to Make Probiotic Ice Cream Bar (Traditional & Healthy Version)
The Probiotic Ice Cream Bar is an innovative dessert that marries the rich multicultural flavors of Malaysia with a modern health-conscious twist. Inspired by the tropical climate and the Malaysian love for frozen treats, this recipe uses santan (coconut milk), natural sweeteners, and live probiotic cultures to create a creamy yet refreshing dessert. Infused with local ingredients like pandan leaves for a fragrant aroma, this ice cream bar is a delightful way to cool down after a spicy Malaysian meal or to enjoy as an afternoon snack. In Malaysia, desserts often highlight fresh, local produce and unique flavors. Incorporating probiotics draws on the traditional use of fermented foods in Malaysian Chinese and Malay communities, where ingredients like tempeh and tapai have long been valued for their gut health benefits. With a nod to this heritage, the Probiotic Ice Cream Bar blends tradition and nutrition, making it a guilt-free indulgence you can enjoy anytime. Its smooth texture, combined with the floral notes of pandan and the natural creaminess of santan, will transport your taste buds to the vibrant streets of Kuala Lumpur, Penang, or Johor.
Bahan-bahan(untuk 1 standard ice cream bar (approx. 100ml))
- 1 cup Santan (coconut milk) (Use fresh or boxed, avoid added sugar)
- 1/2 cup Low-fat plain yogurt (with live probiotics) (Pilihan yogurt rendah lemak)
- 1 piece Pandan leaf (Daun pandan, tied into a knot)
- 2 tablespoons Natural honey (Madu asli)
- 1 tablespoon Chia seeds (For added fiber)
- 1 tablespoon Fresh lime juice (Jus limau nipis)
- 1/2 teaspoon Vanilla extract (Optional but enhances flavor) - pilihan
- A pinch Sea salt (Garam laut)
- To taste Stevia or monk fruit sweetener (Optional for extra sweetness) - pilihan
Arahan
- 1
In a small saucepan, combine santan and the pandan leaf. Simmer gently over low heat for 5-7 minutes to infuse the coconut milk with pandan aroma. Stir occasionally and do not let it boil.
7 minutes
Simmer gently to avoid curdling and enhance flavor.
- 2
Remove the pandan leaf and let the coconut milk cool to room temperature.
5 minutes
Cooling ensures live probiotics in yogurt are not destroyed.
- 3
In a mixing bowl, whisk together the cooled santan, low-fat yogurt, honey, lime juice, vanilla extract (if using), and a pinch of sea salt until smooth.
3 minutes
Whisk well for a creamy, lump-free mixture.
- 4
Add chia seeds and stir to distribute evenly. Allow the mixture to sit for 5 minutes so chia seeds can swell slightly.
5 minutes
Chia seeds add texture and fiber while helping to thicken the mixture.
Kenapa hidangan ini sihat
By using low-fat yogurt and santan, this dessert keeps saturated fat and calories in check while delivering a creamy mouthfeel. The inclusion of chia seeds boosts omega-3 and fiber content, supporting digestion and heart health. Natural honey and stevia reduce the need for refined sugar, making this ice cream bar a guilt-free, nutritious treat for hot Malaysian days.
This Probiotic Ice Cream Bar is packed with gut-friendly live cultures from yogurt, healthy fats from santan, and fiber from chia seeds. Pandan leaves offer antioxidants, while lime juice adds vitamin C. The recipe is naturally vegetarian, low in processed sugars, and uses wholesome Malaysian ingredients. Honey and natural sweeteners help keep the glycemic index low, making it suitable for most health-conscious diets.
Petua
- 💡Tip 1: Use freshly squeezed santan for the richest flavor.
- 💡Tip 2: For extra fragrance, lightly bruise the pandan leaf before simmering.
- 💡Tip 3: Add diced tropical fruits like nangka (jackfruit) or mango for a colourful twist.
Penyimpanan & hidangan
Store in the freezer for up to 2 weeks. Keep bars in airtight containers or well-sealed molds to prevent freezer burn and preserve aroma.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
