Petai Ice-Cream (Dairy Free Magnum Copycat)
How to make the viral magnum petai ice-cream recipe that you have seen all over your social media! This takes petai to a whole new level!
Servings 3 ice-creams
Calories 1038kcal
Equipment
- 1 High Speed Blender
- 1 ice-cream molds
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.
Notes
Don't waste the left over chocolate! You can pour into chocolate molds to use another time or to eat.
Nutrition
Calories: 1038kcal | Carbohydrates: 84g | Protein: 18g | Fat: 73g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 1139mg | Fiber: 6g | Sugar: 47g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 314mg | Iron: 6mg