📸 Image coming soon for Rainbow Ice Cream Bar
Rainbow Ice Cream Bar
Pencuci Mulut • Malaysia
How to Make Rainbow Ice Cream Bar (Traditional & Healthy Version)
Rainbow Ice Cream Bar, or 'Aiskrim Pelangi', is a popular dessert in Malaysia, loved for its vibrant colours and refreshing flavours. Drawing inspiration from Malaysia’s multicultural cuisine, this treat combines local ingredients such as santan (coconut milk), pandan, and fresh tropical fruits to create a visually stunning and delicious frozen dessert. Traditionally enjoyed during hot afternoons or festive gatherings, it’s a fun and healthy way to celebrate Malaysia’s diversity. This healthy version of Rainbow Ice Cream Bar swaps out artificial colouring for natural fruit purees and pandan extract, capturing the essence of Malaysian flavours. The icy bar offers a creamy, fruity taste with a hint of pandan fragrance, making it a delightful treat for all ages. Perfect for vegetarian diets, it’s a guilt-free dessert option for those seeking to indulge mindfully. Whether shared at Hari Raya, Chinese New Year, or simply as a weekend treat, Aiskrim Pelangi reflects Malaysia’s vibrant food scene and community spirit.
Bahan-bahan(untuk 1 large ice cream bar (approximately 100g))
- 1 cup Santan (coconut milk) (Fresh or canned)
- 2 tablespoons Pandan juice (Extracted from pandan leaves)
- 1/4 cup Mango puree (Blended fresh mango)
- 1/4 cup Dragon fruit puree (Blended pitaya)
- 1/4 cup Strawberry puree (Blended fresh strawberries)
- 2 tablespoons Natural sweetener (stevia or honey) (To taste)
- 1 tablespoon Cornstarch (Optional, for creamier texture) - pilihan
- 1 teaspoon Fresh lemon juice (Adds brightness)
- 2 Ice cream bar molds (For shaping)
- 1 tablespoon Shredded coconut (For garnish) - pilihan
Arahan
- 1
Blend santan, pandan juice, and natural sweetener until smooth. Add cornstarch for a creamier texture if desired.
5 minutes
Ensure santan is well mixed for even consistency.
- 2
Prepare fruit purees separately (mango, dragon fruit, strawberry) using a blender. Add lemon juice to each for freshness.
5 minutes
Use ripe fruits for natural sweetness and vibrant colour.
- 3
Layer each fruit puree and pandan mixture in the ice cream molds for a rainbow effect. Alternate colours for visual appeal.
5 minutes
Tap molds gently to remove air bubbles between layers.
- 4
Insert sticks into each mold. Freeze the bars for at least 4 hours or until fully set.
240 minutes
Cover molds with plastic wrap to prevent freezer burn.
Kenapa hidangan ini sihat
This recipe replaces refined sugar and artificial colourings with natural sweeteners and fruit extracts, making it a healthier option. The use of santan and fresh fruits provides essential nutrients and fibre, supporting digestion and heart health. It’s a refreshing, guilt-free dessert that satisfies sweet cravings without the excess calories of traditional ice cream bars.
Rainbow Ice Cream Bars are naturally low in fat and calories, thanks to the use of santan and fresh fruit purees. The coconut milk provides healthy fats, while pandan and tropical fruits offer antioxidants, vitamins C and A, and dietary fibre. Using natural sweeteners keeps the glycemic load moderate, and the absence of dairy makes it suitable for lactose-intolerant individuals. The dessert is also cholesterol-free, vegetarian-friendly, and rich in minerals from the fruits.
Petua
- 💡Tip 1: Use freshly extracted pandan juice for the best aroma and green colour.
- 💡Tip 2: Experiment with different local fruits like rambutan or papaya for unique flavours.
- 💡Tip 3: Allow bars to sit at room temperature for 1-2 minutes before unmolding to prevent cracking.
Penyimpanan & hidangan
Keep bars in an airtight container in the freezer for up to 2 weeks. Avoid repeated thawing and refreezing to maintain texture and flavour.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
