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!
Servings: 8 Servings
- 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.
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