Aiskrim Vanila
Pencuci Mulut • Malaysia
How to Make Vanilla Ice Cream (Traditional & Healthy Version)
Vanilla Ice Cream, known locally as Aiskrim Vanilla, is a beloved dessert enjoyed throughout Malaysia’s multicultural communities. With its smooth, creamy texture and delicate vanilla aroma, this treat is a staple at family gatherings, pasar malam (night markets), and festive celebrations. While vanilla ice cream is a global favorite, Malaysians often infuse local touches, incorporating ingredients like santan (coconut milk) or even hints of pandan for a unique twist. This healthy, vegetarian version celebrates the rich culinary diversity of Malaysia while focusing on wholesome ingredients. Instead of heavy cream, we use a blend of low-fat milk and santan, balancing flavor and nutrition. The aromatic addition of pure vanilla and a touch of gula Melaka (palm sugar) enhances natural sweetness, making it an irresistible yet guilt-free indulgence. Easy to prepare at home, this recipe is perfect for anyone seeking a refreshing, lower-calorie dessert with authentic Malaysian flair.
Bahan-bahan(untuk 1 small bowl (about 120ml) per serving)
- 1 cup Low-fat milk (susu rendah lemak)
- 1/2 cup Santan (coconut milk) (fresh or boxed)
- 1 Egg yolk
- 2 tbsp Gula Melaka (palm sugar) (finely chopped)
- 1 tsp Vanilla extract (or seeds from 1 vanilla bean)
- 1 tsp Cornstarch (tepung jagung)
- Pinch Salt
- 1 Pandan leaf (tied in a knot) - pilihan
- 1 tsp Stevia or monk fruit sweetener (optional, for extra sweetness) - pilihan
Arahan
- 1
In a saucepan, combine low-fat milk, santan, and pandan leaf. Heat gently over medium flame until just steaming (do not boil).
5 minutes
Use fresh santan for richer flavor.
- 2
In a separate bowl, whisk egg yolk, gula Melaka, cornstarch, and salt until smooth.
3 minutes
Ensure gula Melaka is finely chopped so it dissolves easily.
- 3
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
2 minutes
Temper the eggs gradually for a silky texture.
- 4
Return the combined mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5 minutes
Do not allow to boil, or the custard may split.
Kenapa hidangan ini sihat
Choosing this healthy Vanilla Ice Cream supports a balanced diet by reducing unnecessary fats and sugars without sacrificing taste. Santan and low-fat milk combine to deliver creamy texture and satisfying flavor with fewer calories. Utilizing natural sweeteners like gula Melaka and optional stevia helps keep the glycemic index lower. This recipe fits well into vegetarian diets and can be adapted for various dietary needs, making it a smart, wholesome dessert choice for all ages.
This Vanilla Ice Cream recipe is thoughtfully crafted to be lower in calories and saturated fat by replacing heavy cream with low-fat milk and santan. Santan provides healthy medium-chain triglycerides (MCTs) and a dose of minerals like manganese and copper. Using gula Melaka adds a natural sweetness and trace minerals compared to refined sugars. The inclusion of egg yolk supplies protein and essential vitamins such as B12 and D. Additionally, pandan leaves can offer subtle antioxidants. This dessert is a lighter, more nutritious option for those mindful of their calorie intake.
Petua
- 💡Tip 1: For extra creaminess without added fat, whisk the mixture twice during freezing.
- 💡Tip 2: Infuse with a small piece of pandan or lemongrass for a unique Malaysian twist.
- 💡Tip 3: Serve with sliced tropical fruits like mango, nangka (jackfruit), or pisang (banana) for added nutrition.
Penyimpanan & hidangan
Store in an airtight container in the freezer. Best consumed within one week for optimal flavor and texture. Allow to soften at room temperature before serving.
Paling sesuai dihidang: Lunch or as a light afternoon treat
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 137.0 kcal |
