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Pandan Ice Cream

A tropical dessert capturing the essence of summer with a nutty aroma from fresh pandan leaves, creating a luxurious and creamy treat.
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Prep Time 20 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dessert, Ice Cream, No-Churn
Cuisine: Southeast Asian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base
  • 2 cups full-fat coconut milk Use to achieve a creamy texture.
  • 1 cup heavy cream Whipped to soft peaks.
  • 1/2 cup sugar Adjust according to taste.
For the pandan extract
  • 8 leaves fresh pandan leaves Select dark, fragrant leaves for best flavor.
  • 1 cup water Used to blend with pandan leaves.
For toppings
  • 1/2 cup toasted coconut flakes For a crunchy texture.
  • 1/2 cup jackfruit ribbons Adds fruity sweetness.
  • 1/4 cup palm sugar syrup Drizzled over the ice cream.
  • 1/4 cup crushed peanuts For a savory twist.

Method
 

Preparation
  1. Select and prepare the pandan leaves by blending them with water.
  2. Strain the blended mixture to extract the vibrant green pandan liquid.
  3. In a separate bowl, whip the heavy cream to soft peaks.
Combining Ingredients
  1. In a bowl, mix the coconut milk, sugar, and pandan extract.
  2. Gently fold the whipped cream into the coconut-pandan mixture.
Freezing
  1. Pour the mixture into a chilled loaf pan and smooth out the top.
  2. Cover and freeze overnight for best texture.

Notes

Serve with toasted coconut flakes, jackfruit ribbons, palm sugar syrup, and crushed peanuts for elevated flavor.