One of my fondest memories as a child back in Malaysia would be getting this ais krim Malaysia or Malaysian style ice cream after school. Back then, you could get this for just 50 cents!

The best thing about this ice cream besides the many flavors is that it’s homemade. Neighborhood store owners would make this in batches and sell it the next day. It comes in this disposable plastic tubes and tied at the end. You’d cut off the ends (most often kids like myself just bite it off) and enjoy it on a hot day and in Malaysia, it’s always a hot day!

One of my favorite flavors is Milo which is essentially hot chocolate. I didn’t have Milo at home so I made my own hot chocolate instead. So this is actually frozen hot chocolate and it’s so good! This is my spin on the classic Malaysian ice cream and I hope you enjoy it as much as I do!

Want to try other Malaysian recipes? I’ve got you:

• Hainanese Chicken Rice
• Ayam Goreng Kunyit (Fried Turmeric Chicken)
• Apam Balik (Malaysian Pancake Turnover)
• Bergedil (Malaysian Potato Meat Cakes)

RECIPE

Malaysian Homemade Ice Cream (Frozen Hot Chocolate)

This classic Malaysian homemade ice cream is perfect for hot summer days. Traditionally, the chocolate flavor is usually made with Milo powder which is essentially hot chocolate. So I decided to make my own homemade hot chocolate– putting my own spin on my childhood favorite!

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Prep Time 15 minutes mins

Freezing Time 6 hours hrs

Course Dessert, Snack

Servings 4

Equipment

• Ice pop plastic pouch/bags

Ingredients

  

1x2x3x

• 1 and 3/4 cups milk
• 1 tbsp corn starch
• 1 cup milk chocolate chips
• 7 tbsp condensed milk see notes

Instructions

 

Stove top

• Mix 1/2 cup of milk with corn starch and set aside.
• Heat up the remaining milk in a sauce pan.
• Once it starts simmering, add the evaporated milk. Stir and bring to a boil.
• Once it starts boiling, turn heat down to medium low and gradually add in chocolate chips while whisking.
• Turn off heat, add the milk corn starch mixture and stir. Set aside and let it cool.
• Once it cools, pour into the ice pop plastic pouch/bags and freeze for at least half a day.

Microwave (See notes)

• In a microwave save bowl, mix 1/2 cup of milk and corn starch until the corn starch dissolves.
• Add the remaining milk and heat it up in the microwave for 3 minutes or until it's hot.
• Add evaporated milk and stir until it dissolves.
• Add the chocolate chips while stirring with a whisk making sure to scrape the sides. If the chocolate is difficult to melt, heat up the milk again and stir until all of the chocolate chip melts.
• Once it cools, pour into the ice pop plastic pouch/bags and freeze for at least half a day.

Notes

*The hot chocolate has to be on the sweeter side otherwise once frozen, it will taste watered down.

*The microwave method will give you a somewhat gritty texture from the chocolate chips. If you don’t like that, I recommend the stove top method.

Keyword culture, easy, foolproof, ice cream, Malaysian

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

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