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Coconut Pandan Ice Cream

A creamy, dreamy tropical ice cream made with coconut milk and pandan that will transport you to sunny days with every scoop.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Frozen Dessert
Cuisine: Southeast Asian, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

For the ice cream base
  • 400 ml coconut milk Use high quality for best flavor.
  • 1 cup heavy cream
  • 3/4 cup condensed milk
  • 1/2 cup pandan extract Fresh pandan leaves can be used if available.
For the mix-in
  • 1 cup tender young coconut strips

Method
 

Preparation
  1. In a large mixing bowl, combine the coconut milk, heavy cream, condensed milk, and pandan extract. Stir until well blended and creamy.
  2. Gently fold in the tender young coconut strips, ensuring they are evenly distributed throughout the mixture.
Freezing
  1. Pour the mixture into a suitable container and cover it with a lid or plastic wrap to prevent ice crystals from forming.
  2. Place the container in the freezer and allow it to freeze for at least 6 hours or until fully set.
Serving
  1. Scoop into bowls or cones and enjoy your homemade Coconut Pandan Ice Cream!

Notes

Store in an airtight container for up to 2 weeks. If you want a softer texture, let it sit at room temperature for a few minutes before scooping.