Buko Pandan Ice Cream with tender young coconut strips and intense pandan flavor is so easy to make at home and there’s no need for an ice cream maker! Rich and creamy, it’s a frozen treat you’d want year-round!
Ever since I learned how to make ice cream without an ice cream maker, I’ve yet to buy commercial ice creams again. Why would I when I can easily whip up a batch at home with minimal effort?
The process of homemade ice cream so simple, it’s just a matter of whipping together heavy cream and condensed milk and adding in flavorings. Seriously, the hardest part is waiting for the mixture to freeze.
I’ve tried many varieties using this no-churn method such as avocado, mango, and ube macapuno and all with delicious results. The ice cream comes out rich, creamy, and so much better than store-bought with far fewer ingredients. And cheaper, too!
Since buko pandan salad happens to one of the most popular recipes on the blog, I thought you might want to enjoy its delicious flavors in ice cream form. Rich, creamy, and loaded with shredded young coconut and intense pandan taste, you’d crave this all year long.
And you know what will make it doubly delicious? Nata de coco! Drain well and toss them in the cream mixture along with the buko strips for extra yum.
If you prefer not to use food extracts in food prep, this buko pandan ice cream, unfortunately, is not for you. The buko pandan extract is not only for aesthetic purposes but also for the main flavor component.
I am sure there are ways to use fresh pandan leaves but I haven’t tried it and have no experience to guide you through the process.
- Use a heavy cream with at least 30% milk fat content for sturdier foam and better peaks. You can substitute Nestle’s all-purpose cream for heavy cream.
- For maximum volume, heavy cream and condensed milk should be very cold. You can also chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid. You’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- Make sure to drain the young coconut VERY WELL as the extra liquid will cause ice crystals and a coarse texture. If you’re adding nata de coco, drain from the syrup well to keep from overly sweetening the ice cream.
- The lighter and airy the whipped cream, the silkier the ice cream. Gently fold in the coconut, making sure not to deflate the cream mixture.
- Press down plastic wrap or wax paper gently on the entire surface of the ice cream to prevent ice crystals from forming. Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.
- 2 cups heavy cream, very cold
- 1 can (14 ounces) condensed milk, very cold
- 3 drops buko pandan flavor extract
- 1 cup shredded young coconut, drained well
- In a large bowl, combine heavy cream and condensed milk.
- Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of food coloring until the desired color is achieved.
- Gently fold in shredded coconut until distributed.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”