Buko Pandan Ice Cream with tender young coconut strips and intense pandan flavor is 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 is so simple, and 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, 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 be 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.
Unfortunately, if you don’t like to use food extracts in food prep, this buko pandan ice cream 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.
- Drain the young coconut VERY WELL as the extra liquid will cause ice crystals and a coarse texture.
- You can also add Nata de coco to make the ice cream doubly delicious! Drain well to keep the syrup from overly sweetening the ice cream and fold them in the cream mixture along with the buko strips for extra yum.
- 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.
How to serve and store
- Enjoy buko pandan ice cream frozen as an after-meal dessert or any time you need a sweet treat.
- Store in an airtight, freezer-safe container and freeze for up to one week.
Buko Pandan Ice Cream
- 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 the 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.