📸 Image coming soon for Vegan Vanilla Ice Cream with Chocolate Coating
Vegan Vanilla Ice Cream with Chocolate Coating
Pencuci Mulut • Malaysia
How to Make Vegan Vanilla Ice Cream with Chocolate Coating (Traditional & Healthy Version)
Vegan Vanilla Ice Cream with Chocolate Coating is a delightful Malaysian dessert that brings together creamy, plant-based santan (coconut milk) and a crisp dark chocolate shell. Inspired by Malaysia’s multicultural cuisine, this dessert adapts traditional ice cream-making methods to suit vegan and health-conscious diets. The use of local ingredients like santan, vanilla, and a hint of pandan infuses the dessert with familiar Malaysian flavors, making it both nostalgic and innovative. Malaysians love their desserts, from ais krim potong to cendol, and homemade vegan ice cream is gaining popularity due to its health benefits and suitability for all dietary preferences. The rich coconut base delivers a luscious mouthfeel, while the dark chocolate coating adds an irresistible crunch. This version is lower in refined sugar and uses natural, wholesome ingredients, making it a guilt-free treat for all ages. Whether enjoyed during festive gatherings, family meals, or as a cooling snack on a hot Malaysian afternoon, this ice cream celebrates the country’s passion for sweet, inclusive desserts. It’s a perfect choice for anyone seeking a delicious, dairy-free alternative with an authentic local twist.
Bahan-bahan(untuk 1 small cup (about 100g) per serving)
- 1 1/2 cups Santan (full-fat coconut milk) (fresh or canned)
- 2 teaspoons Natural vanilla extract (vanila asli)
- 1 small leaf Pandan leaf (tied into a knot) - pilihan
- 1/4 cup Maple syrup or agave (gula mapel or agave)
- 1 tablespoon Cornstarch (kanji jagung)
- 80g Dark chocolate (70%+ cocoa) (dairy-free)
- 1 tablespoon Coconut oil (minyak kelapa)
- 1/8 teaspoon A pinch of salt (garam)
- 1-2 tablespoons Stevia or erythritol (optional) (for extra sweetness, diabetic-friendly) - pilihan
- 2 tablespoons Roasted chopped peanuts (kacang tanah panggang, for garnish) - pilihan
Arahan
- 1
In a saucepan, combine santan, maple syrup, vanilla extract, and a pinch of salt. Add the pandan leaf for extra aroma. Heat gently on medium, stirring constantly.
5 minutes
Do not let the mixture boil to prevent curdling.
- 2
Mix cornstarch with 2 tablespoons of water to form a slurry. Slowly whisk this into the coconut mixture. Continue heating until the mixture thickens slightly.
3 minutes
Stir continuously for a smooth texture.
- 3
Remove the pandan leaf. Let the mixture cool to room temperature, then chill in the fridge for at least 2 hours.
10 minutes
Cover with cling wrap to prevent a skin from forming.
- 4
Once chilled, churn the mixture in an ice cream maker according to manufacturer instructions, or freeze in a shallow tray, whisking every 30 minutes until creamy.
20 minutes
Regular whisking breaks up ice crystals for smoothness.
Kenapa hidangan ini sihat
This dessert is a healthy choice because it uses wholesome plant-based ingredients, avoids refined sugars, and includes beneficial fats and antioxidants. By substituting dairy with santan and using dark chocolate, the recipe remains creamy yet lighter on calories and cholesterol. It’s also free from artificial additives, making it suitable for weight management, diabetics, and anyone seeking a nutritious treat without sacrificing flavor.
This vegan vanilla ice cream with chocolate coating is rich in healthy fats from santan and coconut oil, which provide energy and support heart health. Dark chocolate is packed with antioxidants and minerals like magnesium and iron. Using maple syrup or agave as sweeteners keeps the glycemic index lower, while the optional use of stevia or erythritol further reduces sugar content, making it suitable for those monitoring blood sugar. The dessert is naturally gluten-free and dairy-free, catering to various dietary needs.
Petua
- 💡Tip 1: Use the freshest santan for the creamiest texture.
- 💡Tip 2: Add the pandan leaf during simmering for authentic Malaysian aroma.
- 💡Tip 3: Freeze your ice cream scoop before serving for perfect rounds.
Penyimpanan & hidangan
Store ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it soften at room temperature for 2-3 minutes before serving. Chocolate coating may bloom if stored too long but remains edible.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
