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–+ servings
Two scoops of pandan ice cream on top of ice cream tub

Pandan Ice Cream with Real Pandan and Coconut Milk

Hanelore Dumitrache
Fragrant, refreshing and velvety pandan ice cream made with fresh pandan leaves and coconut milk. This recipe is really flavorful and easy to make at home!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Freezing time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Vietnamese
Servings 6 servings
Calories 281 kcal

Equipment

  • blender or food processor
  • medium saucepan
  • ice cream maker

Ingredients
  

  • 6-8 pandan leaves, washed
  • ½ cup sweetened condensed milk (100 grams)
  • 2 medium eggs
  • ¼ teaspoon salt
  • ½ cup coconut milk* (100 grams)
  • 1 cup coconut cream* (220 grams)

Optional ingredients

  • ½ teaspoon vanilla bean paste
  • ½ teaspoon pandan paste (or extract)

Instructions
 

  • Thoroughly wash pandan leaves, then cut off the thicker part of the stem. Chop them into 1-2 inch pieces.
  • Add the chopped pandan leaves and coconut milk to a blender and mix well until the leaves are pulverised. Strain out the leaves and discard them.
  • In a medium bowl, add the eggs, salt, sweetened condensed milk and vanilla bean paste (optional), then whisk well to combine.
  • In a medium saucepan, pour the pandan coconut milk, heavy cream and pandan paste (or extract) and cook over medium-low heat until the mixture starts bubbling or when it reaches 180°F (80°C).
  • Slowly pour the hot pandan milk over the egg mixture, whilst whisking. Place the mixture back into the saucepan and cook over low heat whilst mixing continuously until slightly thickened. This should take about 5-6 minutes or if using a food thermometer, the temperature should read 180°F (80°C).
  • Pour the hot custard into a bowl to prevent overcooking. Cover the bowl with plastic wrap, then let it cool down to room temperature before transferring to the fridge. Refrigerate for at least 2-3 hours before churning.
  • Once chilled, add the mixture to an ice cream maker and churn as indicated on the manufacturer’s instructions. This typically takes between 20-30 minutes.
  • After churning, transfer to a freezer-safe container and smooth out the top with a spatula. Freeze for at least 4-6 hours or until firmly set.

Notes

  • Coconut cream & milk: can be replaced with regular cow milk and cream. See Substitutions & Variations section for more information. 
  • Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving)

Nutrition

Calories: 281kcal
Keyword coconut pandan ice cream, pandan coconut ice cream, pandan ice cream, pandan ice cream recipe
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