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!
Since I learned 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.ย Rich, creamy, and loaded with shredded young coconut and an intense pandan taste, you'd crave this all year long.
Ingredient notes
- Use a heavy cream with at least 30% milk fat content for sturdier foam and better peaks. Nestle's all-purpose cream would work in a pinch but doesn't whip to the same volume.
- Choose tender, young buko for the best results.
- For variety, 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.
- Unfortunately, if you dislike using 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 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.
Helpful tips
- 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. Youโve reached stiff peaks when the heavy 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.
- 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.
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. Keep the ice cream container in 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.
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 (buko), drained well
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 buko 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.
Notes
- 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. Youโve reached stiff peaks when the heavy 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.
- 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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Mae Jhenell Dueรฑas says
What brand of cream do you use?
Lalaine Manalo says
I use Nestle's cream ๐
Anonymous says
The recipe doesn't actually say to include pandan in the instructions
Marita atienza says
Pede kahit walang mixer
Wendy Dela Cruz says
What brand did you use for the young coconut mixture? Where did you buy it pls? It looks delicious ๐
Thank you
Lalaine Manalo says
I think it was Pamana brand, I live in the U.S. and I just buy already shredded young coconut. They're in the frozen section of the Filipino supermarket I go to ๐
Mercy Libdan says
please send different recipes for dessert. I love to cook and I will appreciate it if I will leran new recipes from you.
Lalaine Manalo says
OK ๐
Cam says
Did you use the McCormick brand buko-pandan extract? Or is there another brand? I'm concerned since the reviews for it were mixed on Amazon. Thanks
Lalaine Manalo says
Yes, I use McCormick brand and it works well for me; adds nice color and aroma ๐
chinablue says
oh My! that looks refreshing!
Lalaine says
It is! ๐