scooping homemade buko pandan from a clear container
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4.5 from 6 votes

Buko Pandan Ice Cream

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!
Prep Time10 mins
Cook Time0 mins
Freezing6 hrs
Course: Dessert
Cuisine: Filipino
Keyword: buko pandan, no-churn ice cream
Servings: 8 Servings
Calories: 399kcal
Author: Lalaine Manalo


  • 2 cups heavy cream
  • 1 can (14 ounces) condensed milk
  • 3 drops buko pandan flavor extract
  • 1 cup young coconut, shredded and 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.


Calories: 399kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 87mg | Potassium: 263mg | Sugar: 27g | Vitamin A: 1000IU | Vitamin C: 1.7mg | Calcium: 180mg | Iron: 0.4mg