Forget cow’s milk, this Kedah buffalo ice cream delivers extra goodness in every scoop

Buffalo milk ice cream entrepreneur Mohamed Zamberi Abdul Razak. — Bernama pic

First Published: Wednesday, 28 Oct 2026 7:00 AM MYT

ALOR SETAR, Oct 28 — Ice cream made from buffalo milk not only offers something different, but is also said to be far more nutritious than regular commercial ice cream.

Buffalo milk ice cream entrepreneur Mohamed Zamberi Abdul Razak said the uniqueness of the ice cream lies in its higher natural protein content, while the fat structure in the animal’s milk also has a significant impact on the final product.

“Most ice creams on the market rely on added stabilisers to achieve a smooth texture and sweetness, but this buffalo milk ice cream takes advantage of the milk’s own physical properties.

“Because of its high protein content, the resulting soft-serve ice cream has a very soft, fluffy and dense texture. When blended with ice cream powder, the high protein content gives the ice cream a creamier taste,” he told Bernama here.

Mohamed Zamberi, who sells the ice cream under the “Karabao” brand near Pekan Rabu here, claimed that buffalo milk is more nutritious than ordinary cow’s milk.

“Many people are afraid to try buffalo milk because they are concerned about its strong or distinctive smell and taste often associated with the animal. However, the vanilla and chocolate-flavoured ice cream products we produce have no unpleasant smell or taste.

“Here, we sell vanilla, chocolate and mixed-flavour ice cream in containers for RM4.90. Besides ice cream, customers can also try buffalo milk yoghurt and drinks such as coffee, tea and Milo mixed with buffalo milk,” he said.

Mohamed Zamberi said one litre each of vanilla- and chocolate-flavoured ice cream is produced every day, with around 40 to 50 containers of ice cream prepared for customers.

He said he sources Murrah buffalo milk from several suppliers, including those in Pendang, Perak and Selangor, and supplies have so far remained sufficient.

“Not many people have dared to explore this product because the risks are quite high, including the fact that buffalo milk is very sensitive to temperature and can spoil easily if not handled carefully,” said Mohamed Zamberi, who was involved in a buffalo project in Langkawi in 2008 and 2009. — Bernama