How to Make Aiskrim Malaysia Vanilla (Traditional & Healthy Version)
Aiskrim Malaysia Vanilla is a nostalgic frozen treat beloved across Malaysia, especially during hot afternoons or festive gatherings. This homemade ice cream, encased in slim plastic tubes, is a staple at roadside stalls and local markets, capturing the essence of Malaysian childhood. The creamy vanilla flavor, subtly enhanced with fragrant pandan, creates a delightful dessert that’s both comforting and refreshing. Rooted in Malaysia’s multicultural culinary heritage, Aiskrim Malaysia is incredibly versatile—varieties abound using santan (coconut milk), gula Melaka (palm sugar), and even local fruits. Our healthy version focuses on using fresh, wholesome ingredients like low-fat susu cair (evaporated milk) and natural sweeteners, making it a guilt-free indulgence. Whether enjoyed after lunch or as a midday snack, this treat embodies the spirit of togetherness and simple pleasures in Malaysian culture.
Ingredients
- 1 cup Low-fat evaporated milk (susu cair rendah lemak) (for creamy base)
- 1 cup Water (to dilute and lighten texture)
- 1 teaspoon Natural vanilla extract (essence vanila)
- 1 leaf Pandan leaf (tied in a knot, optional but recommended)
- 2 tablespoons Stevia or low-calorie sweetener (or substitute with honey or gula Melaka for natural sweetness)
- 1 teaspoon Cornstarch (to slightly thicken)
- a pinch Sea salt (to enhance flavor)
- 4-6 pieces Ice cream plastic tubes (plastik aiskrim Malaysia) (about 100ml each)
Step-by-step instructions
Step 1 · In a small saucepan
In a small saucepan, combine water and pandan leaf. Bring to a gentle boil to infuse the water with pandan aroma.
Step 2 · Remove pandan leaf
Remove pandan leaf. Add low-fat evaporated milk and stir gently over low heat.
Step 3 · Whisk in stevia (or chosen sweetener)
Whisk in stevia (or chosen sweetener), vanilla extract, and a pinch of sea salt. Mix well until fully dissolved.
Step 4 · In a separate bowl
In a separate bowl, dissolve cornstarch in a little cold water. Slowly pour the cornstarch slurry into the milk mixture, stirring continuously to avoid lumps.
Step 5 · Simmer the mixture for another 5 minutes on low heat
Simmer the mixture for another 5 minutes on low heat, stirring constantly until slightly thickened. Remove from heat and let cool to room temperature.
Step 6 · Pour the cooled mixture into aiskrim Malaysia plastic tubes
Pour the cooled mixture into aiskrim Malaysia plastic tubes, filling each about 3/4 full. Tie a knot at the end of each tube to seal.
Step 7 · Place the filled tubes in the freezer
Place the filled tubes in the freezer, arranging them flat for even freezing. Freeze for at least 6 hours or until solid.
Why this recipe is healthy
Compared to commercial ice creams, this homemade recipe uses reduced sugar and low-fat milk, making it a lighter, more wholesome dessert. By avoiding artificial additives and opting for natural flavorings like vanilla and pandan, you enjoy a treat that supports healthier eating habits. Portion control is easy with the tube format, helping with calorie tracking and mindful indulgence.
A note on tradition
Aiskrim Malaysia is a cherished dessert with roots in kampung (village) life, often enjoyed by children after school or during festive seasons like Hari Raya. Its simplicity and affordability made it a favorite across Malaysian communities, transcending ethnic and regional lines. Today, it remains popular at pasar malam (night markets) and family gatherings, symbolizing local ingenuity and the joy of sharing.