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Pandan Ice Cream Recipe

Pandan Ice Cream Recipe

This creamy, tropical Pandan Ice Cream Recipe blends the nutty, vanilla-like flavor of pandan with the richness of coconut milk. Naturally green and naturally delicious, it’s a Southeast Asian dessert favorite you can easily make at home—with or without an ice cream maker. ✅ Author Use Default (Don’t show) ✅ Servings 4 people ✅ Estimated Cost $6 ✅ Times Prep Time: 0 days 0 hours 15 minutes Cook Time: 0 days 0 hours 10 minutes (infusion/simmer) Resting Time: 0 days 4 hours 0 minutes (chilling & freezing) Total Time: 0 days 4 hours 25 minutes ✅ Categories Desserts Frozen Treats Tropical Recipes Vegan-Friendly Desserts (if using dairy-free) ✅ Courses Dessert Snack ✅ Cuisines Filipino Thai Malaysian Southeast Asian ✅ Keywords Pandan Ice Cream Recipe, Homemade Pandan Ice Cream, Coconut Pandan Dessert, Dairy-Free Pandan Ice Cream, Southeast Asian Ice Cream
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Prep Time 15 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 25 minutes
Servings: 4
Course: Dessert
Cuisine: Filipino, Malaysian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Pandan Base:
  • Amount Unit Name Notes
  • 1 cup Coconut milk Full-fat for creaminess
  • 1 cup Heavy cream OR coconut cream For rich texture
  • 1/2 cup Sugar Adjust to taste
  • 1/4 tsp Salt Enhances flavor
  • 4 –5 Pandan leaves Chopped or 1 tsp pandan extract
  • 3 Egg yolks optional For custard-style base

Equipment

  • Amount Name Notes
  • 1 Saucepan For heating coconut base
  • 1 Blender or strainer If using fresh pandan leaves
  • 1 Ice cream maker (optional) Or use freezer method
  • 1 Mixing bowl For chilling the mixture
  • 1 Airtight container For storing in freezer

Method
 

  1. Prepare the pandan flavor: Blend pandan leaves with 2–3 tbsp water until finely processed. Strain to extract juice. (Skip if using extract.)
  2. In a saucepan, heat coconut milk, cream, sugar, and salt over medium heat until hot but not boiling.
  3. Stir in pandan juice or extract. Taste and adjust for sweetness and flavor strength.
  4. (Optional for custard version) Whisk egg yolks separately, then temper with a bit of the hot mixture. Add back to pot and stir until slightly thickened.
  5. Remove from heat. Cool to room temperature, then refrigerate for at least 2–3 hours.
  6. Churn in an ice cream maker according to manufacturer’s instructions. OR pour into a container and freeze, stirring every 30–45 minutes until creamy (about 3–4 hours).
  7. Scoop and serve with toasted coconut, sticky rice, or enjoy it on its own!
  8. ✅ Nutrition (Per Serving – estimate)
  9. Calories: ~280 kcal
  10. Fat: 22g
  11. Carbs: 18g
  12. Protein: 3g
  13. Note: Actual values vary based on ingredients used.

Notes

If using pandan extract, start with 1/2 tsp and increase as needed.
For an ultra-creamy texture, use all coconut cream instead of mixing with milk.
Make it vegan by omitting egg yolks and using plant-based cream alternatives.