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Vanilla Ice Cream Bar with Chocolate Shell
Pencuci Mulut • Malaysia
How to Make Vanilla Ice Cream Bar with Chocolate Shell (Traditional & Healthy Version)
Vanilla Ice Cream Bar with Chocolate Shell is a beloved dessert enjoyed across Malaysia, especially during the sweltering afternoons. This cool treat blends creamy vanilla ice cream, often prepared with santan (coconut milk) for a distinctly Malaysian twist, enveloped in a crisp, dark chocolate shell. In Malaysia's multicultural food scene, such desserts bridge influences from Western-style ice cream and local ingredients, resulting in a fusion that feels truly at home here. The addition of a hint of pandan or even lemongrass essence elevates the flavors with subtle herbal notes, setting it apart from typical ice cream bars. Perfect for family gatherings, Hari Raya open houses, or simply as a healthy indulgence after a meal, this dessert is both satisfying and adaptable for health-conscious Malaysians. Using ingredients like low-fat santan and dark chocolate, it offers a lighter take without sacrificing flavor. It’s a wonderful way to enjoy a familiar favorite while celebrating the rich diversity of Malaysian cuisine.
Bahan-bahan(untuk 1 standard Malaysian ice cream bar (approx. 100ml))
- 1 cup Low-fat santan (coconut milk) (santan)
- 1/2 cup Low-fat dairy milk
- 1 teaspoon Natural vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Stevia or natural sweetener (or gula melaka for traditional flavor)
- 1 small leaf, knotted Pandan leaf (daun pandan) - pilihan
- 80 grams 70% dark chocolate
- 2 teaspoons Virgin coconut oil
- a pinch Fine sea salt - pilihan
Arahan
- 1
In a saucepan, combine santan, dairy milk, and cornstarch. Stir well to dissolve cornstarch completely. Add sweetener and pandan leaf if using.
3 minutes
Ensure cornstarch is fully dissolved to prevent lumps in the ice cream base.
- 2
Heat mixture on low, stirring constantly until it thickens slightly (do not boil). Once thickened, remove from heat. Discard pandan leaf if used. Stir in vanilla extract.
5 minutes
Constant stirring prevents curdling and ensures a smooth texture.
- 3
Let the mixture cool to room temperature. Pour into ice cream bar molds. Insert sticks and freeze for at least 4-6 hours or until fully solid.
5 minutes active, 4-6 hours passive
For easier unmolding, briefly dip molds in warm water before removing bars.
- 4
While bars are freezing, prepare the chocolate shell: melt dark chocolate and coconut oil in a double boiler or microwave in short bursts. Stir until smooth and glossy. Add a pinch of salt if desired.
4 minutes
Adding coconut oil gives the shell a shiny finish and helps it set quickly.
Kenapa hidangan ini sihat
Choosing low-fat santan, using stevia, and opting for dark chocolate creates a healthier dessert option that aligns with Malaysian tastes. It’s lower in refined sugars and unhealthy fats compared to commercial ice cream bars. This means you can satisfy your sweet tooth, enjoy Malaysian flavors, and support your wellness goals all at once.
This ice cream bar is made with low-fat santan and dairy milk, reducing saturated fat while retaining creamy texture. Dark chocolate provides antioxidants, and the use of stevia or natural sweetener keeps sugars low, making it suitable for calorie-conscious eaters. Pandan adds natural fragrance without extra calories. The dessert offers moderate protein, healthy fats from coconut, and a dose of minerals like potassium and magnesium.
Petua
- 💡Tip 1: Use freshly squeezed santan for the creamiest texture and authentic flavor.
- 💡Tip 2: Add a drop of pandan or lemongrass essence for a unique Malaysian aroma.
- 💡Tip 3: If you don’t have molds, use small paper cups and wooden sticks as an alternative.
Penyimpanan & hidangan
Store wrapped ice cream bars in an airtight container in the freezer for up to 2 weeks. Ensure bars are spaced apart to avoid sticking. For best texture, let sit 1-2 minutes at room temperature before serving.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
