Pudding & Dessert
No-Bake Chocolate Peanut White Bread Ice Pudding (Es Puding Roti Tawar Cokelat Kacang)
Prep
20 min
Cook
10 min
Servings
8
Level
Easy
A cold, layered treat made with white bread, chocolate cream, and a sprinkle of roasted peanuts that melts softly in your mouth. No oven needed — just chill it in the fridge overnight and it's ready to enjoy as a refreshing dessert any afternoon. Perfect as a quick fix when you're craving a chocolate dessert but don't feel like fussing in the kitchen.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 10 slices white bread, crusts removed
- 500 ml full-cream liquid milk
- 200 grams dark cooking chocolate, chopped
- 100 ml chocolate sweetened condensed milk
- 2 tbsp margarine
- 75 grams roasted peanuts, coarsely chopped
- 3 tbsp chocolate sprinkles
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Prepare an 18x18 cm (7x7 inch) square baking pan, lining it with plastic wrap so it's easy to remove later.
- 2 Make the chocolate cream: heat the liquid milk in a saucepan over low heat until warm, but don't let it boil.
- 3 Add the chopped chocolate, margarine, and salt to the warm milk. Keep stirring until the chocolate is completely melted and the mixture has thickened slightly.
- 4 Add the chocolate sweetened condensed milk, stir until well combined, then turn off the heat. Let the chocolate cream cool down until just lukewarm.
- 5 Briefly dip each slice of white bread into the chocolate cream (don't leave it too long or the bread will fall apart), then arrange it as the first layer at the bottom of the pan.
- 6 Drizzle a thin layer of chocolate cream over the bread, then sprinkle with a little chopped peanuts and chocolate sprinkles.
- 7 Repeat the dipping and layering process to build several layers, finishing with a layer of chocolate cream on top.
- 8 Sprinkle the remaining chopped peanuts and chocolate sprinkles evenly over the surface.
- 9 Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, so it sets perfectly.
- 10 Remove from the pan, cut into pieces as desired, and serve cold straight from the fridge.
💡 Tips
• Use white bread that's slightly dry or a bit stale so it doesn't get too mushy when dipped in the cream.
• Don't dip the bread for too long — just 1-2 seconds is enough to keep it from falling apart.
• For neater slices, chill for at least overnight before cutting with a sharp knife dipped in hot water.
• You can add sliced bananas between the layers for a fresher variation in flavor.
📊 Nutrition Facts / serving
280
Calories (kcal)
6 g
Protein
14 g
Fat
33 g
Carbs
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