If you live somewhere in South East Asia, then there is good chance that you have seen this viral AI image of a petai ice-cream, the petai magnum. Personally, this image has been sent to me many times now. Therefore, I thought I should try to re create it! This petai magnum is a dairy free and healthier alternative to the traditional magnum. Plus, no ice-cream maker is needed!
Today's recipe is a simple magnum copycat recipe that requires no ice-cream maker to make. It's made with healthier ingredients and it's dairy free! If you love petai then I seriously challenge you to give this recipe a try!
If you're the adventurous type who is willing to try some weird (but wonderful!) western infusion petai recipes, then make sure to check out some of my other viral petai recipes such as my petai sandwich, petai spaghetti, or a more "normal" recipe is my sambal petai fried rice.
Why on earth would I want to make petai ice-cream?!
This is the most common reaction I get from people. The truth is that it's not actually my idea! It was first seen on KL foodie, then this magnum AI image went viral and it has been sent to me soooo many times. Jokes aside, I decided to look into this creation and I also found a reddit thread where many have discussed the petai ice-cream flavour and even confirmed that they liked it!
Another thing worth adding, is that in Southern Italy they make ice-cream with red onion! It's hugely popular amongst locals and tourists. If red onion ice-cream is good enough for the Italian's then surely petai ice-cream can be okay!
What does petai ice-cream taste like?
If you are a petai lover then I truly believe that you're going to love my petai ice-cream recipe. It uses a magnum copycat recipe that I came up with a long time ago, which is already an amazing recipe on it's own! My goal was to add just a hint of petai flavour to the ice-cream. This recipe is smooth, sweet, creamy, and packs a petai aroma!
Ingredients Needed for Petai Ice-Cream
For the Ice-Cream:
- 21 petai beans: (12 for blending and 3 within each ice-cream). The star flavour of the dessert!
- 1 cup soaked cashews (soak in hot water for 5-10 minutes, or overnight for better blending). This gives the ice-cream a super creamy texture, even without using an ice-cream maker.
- 200ml coconut cream: this helps blend the ingredients as well as adding a richness. The coconut flavour is not very strong or detectable.
- ¼ cup maple syrup: for sweetness
- 1 teaspoon vanilla extract: for flavour
- 1 pinch salt: Seasoning for flavour
For the Chocolate Shell:
- 250 grams dark chocolate chips: this for the dark chocolate shell.
- 1 tablespoon coconut oil: to help melt the dark chocolate
- 9 petai beans: for decorating the chocolate shell
Tips and Tricks for Perfecting Your Petai Ice-Cream
- Soaking Cashews: If you're working with a regular blender, be sure to soak the cashews overnight to ensure a smooth texture. If you have a high-speed blender, soaking for 5-10 minutes in hot water should be enough.
- Blending Petai: Since petai has a strong flavor, it’s best to blend it with the coconut cream and strain it to reduce any fibrous texture. The resulting mixture will have the essence of petai without overpowering the smoothness of the ice-cream.
- Chocolate Shell: Ensure your dark chocolate is melted completely. It needs to be extra runny. This is achieve by microwaving in 30 second bursts and mixing. Add a small amount of coconut oil to assist with the melting if needed. If the dark chocolate isn't melted enough it won't coat the ice-cream evenly and you will end up with large chunks of chocolate (still delicious but not the most economical!)
- Use good quality chocolate: The type of chocolate you use will affect the outcome dramatically. I like to use dark chocolate from Callebaut.
- Freezing: Make sure the ice-creams are frozen before dipping. Otherwise they will start to melt too quickly!
How to Make Petai Ice Cream
Ingredients
Ice-Cream:
- 21 petai beans (12 for blending, 3 for each ice-cream)
- 1 cup soaked cashews
- 200ml coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Chocolate Shell:
- 250g dark chocolate chips
- 1 tablespoon coconut oil
- 9 petai beans (3 for each shell)
Instructions
- Prepare the Cashews: Soak your cashews for at least 5-10 minutes in hot water if using a high-speed blender. If your blender isn’t powerful, soak the cashews overnight to soften them thoroughly. Drain them before blending.
- Blend the Petai and Coconut Cream: In a blender or food processor, combine 12 petai beans with the coconut cream. Blend until smooth. Strain the mixture through a sieve or cheese cloth to remove any fibrous texture.
- Combine and Blend: Add the strained petai-coconut cream mixture back into the blender along with the soaked cashews, maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture becomes creamy and smooth.
- Pour into Molds: Pour the ice-cream mixture into ice-cream molds. Push 3 whole petai beans into each mold to give each ice-cream a unique bite of petai when eaten.
- Freeze: Place the molds in the freezer for at least 4 hours, though overnight is best.
- Prepare the Chocolate Shell: Melt the dark chocolate and coconut oil in a tall glass by microwaving in 30-second intervals, stirring until smooth and fully melted.
- Dip in Chocolate: Remove the ice-creams from the molds and dip them into the melted chocolate mixture. As soon as the chocolate shell forms, press 3 petai beans onto the surface of each ice-cream before the chocolate hardens.
- Freeze Again: Return the chocolate-dipped ice-creams to the freezer for an additional 5 minutes to fully set the chocolate.
- Enjoy: Your petai magnum-style ice-creams are ready to enjoy! If you're storing them for later, let them sit at room temperature for about 5 minutes before eating, as they can be too hard straight out of the freezer.
Frequently Asked Questions about Petai Ice-Cream
How long can I store the ice-cream?
The ice-creams can be stored in an airtight container in the freezer for up to a month. Just make sure to let them defrost slightly before enjoying.
Variations
- Less petai, less smell!: if you're keen to try this recipe but the thought of eating a whole petai bean with chocolate and ice-cream just freaks you out.... then I suggest just following the recipe but don't push the whole beans into the molds or on the hard chocolate shell. This way you can enjoy the essence of petai ice-cream without any smelly after effects!
- Petai-Less Ice-Cream: If you're reading this article because you love ice cream but have absolutely no intention of making petai ice-cream, then why not check out my vegan copycat magnum recipe instead? I promise it's so tasty and you won't regret it!
Let's Make Petai Ice-Cream!
Discover your new favourite healthy petai recipe with this easy and controversial petai ice-cream recipe! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
For more easy and healthy recipes like this one you can follow me on YOUTUBE, INSTAGRAM, TIKTOK, and PINTEREST.
Petai Ice-Cream (Dairy Free Magnum Copycat)
Ingredients
Ice-Cream
- 21 30 petai beans (12 for blending, 3 for each ice-cream)
- 1 cup soaked cashews
- 200 ml coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Chocolate Shell
- 250 grams dark chocolate chips
- 1 tablespoon coconut oil
- 9 petai beans (3 for each shell)
Instructions
- Prepare the Cashews: Soak your cashews for at least 5-10 minutes in hot water if using a high-speed blender. If your blender isn’t powerful, soak the cashews overnight to soften them thoroughly. Drain them before blending.
- Blend the Petai and Coconut Cream: In a blender or food processor, combine 12 petai beans with the coconut cream. Blend until smooth. Strain the mixture through a sieve or cheese cloth to remove any fibrous texture.
- Combine and Blend: Add the strained petai-coconut cream mixture back into the blender along with the soaked cashews, maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture becomes creamy and smooth.
- Pour into Molds: Pour the ice-cream mixture into ice-cream molds. Push 3 whole petai beans into each mold to give each ice-cream a unique bite of petai when eaten.
- Freeze: Place the molds in the freezer for at least 4 hours, though overnight is best.
- Prepare the Chocolate Shell: Melt the dark chocolate and coconut oil in a tall glass by microwaving in 30-second intervals, stirring until smooth and fully melted.
- Dip in Chocolate: Remove the ice-creams from the molds and dip them into the melted chocolate mixture. As soon as the chocolate shell forms, press 3 petai beans onto the surface of each ice-cream before the chocolate hardens.
- Freeze Again: Return the chocolate-dipped ice-creams to the freezer for an additional 5 minutes to fully set the chocolate.
- Enjoy: Your petai magnum-style ice-creams are ready to enjoy! If you're storing them for later, let them sit at room temperature for about 5 minutes before eating, as they can be too hard straight out of the freezer.
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