Sweets & Desserts
Es Potong
Servings
20 Servings
Time
180 min
Difficulty
Medium
Ingredients
Dough Ingredients:
- 500gr UHT Liquid Milk
- 150gr Granulated Sugar
- 1/4 tsp Salt
- 25gr Cornstarch
- 40gr Innova Dipglaze Matcha
Dipping
- 200gr Chockely Premium Compound
- 80gr Innova Diced Peanut
Instructions
Make Matcha Ice Cream Dough
- Combine the milk and salt in a saucepan and heat over low heat.
- Add the cornstarch mixture, stirring gently to prevent clumping.
- Add the Innova Dipglaze Matcha and stir until well combined and there are no lumps.
- If you prefer it sweeter, add more sugar and stir until dissolved.
- Cook until the mixture thickens slightly, like light condensed milk (it doesn't need to be too thick).
- Remove from heat and let cool (do not pour hot into a plastic bag).
Pour into Ice Plastic
- Prepare a small or medium-sized ice cream cone bag (the standard size for traditional ice cream cones).
- Use a small funnel to pour the mixture into the bag.
- Fill the bag about ¾ full, making sure it's not too full (so it can be tied easily).
- Tie the end of the bag with a rubber band or a regular knot.
- Place in the freezer for at least 6 hours or overnight until completely frozen.
Dipping (Optional After Opening)
- Melt Chockely Premium Compound until liquid.
- Mix in the chopped peanuts and stir well.
- Remove the ice cubes from the plastic bag and dip them in the melted peanut chocolate.
- Let stand briefly until the chocolate hardens. Serve immediately or store in the freezer.
