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scooping buko pandan ice cream from a metal loaf pan
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4.15 from 14 votes

Buko Pandan Ice Cream

Homemade Buko Pandan Ice Cream with only four ingredients and no ice cream maker needed. Rich, creamy, and loaded with fresh young coconut and pandan flavor, it makes a great Summer treat!
Prep Time10 mins
Cook Time0 mins
Freezing6 hrs
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: Filipino
Servings: 8 Servings
Calories: 399kcal
Author: Lalaine Manalo

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Video

Nutrition

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