This recipe for Pandan Ice Cream is fragrant, sweet and creamy. It features pandan (screwpine) leaves and pandan extract to flavour the ice cream and is simple to make, without any fancy equipment.
I wanted to do a tropical-flavoured ice cream and realized that I didn't have a pandan ice cream on the blog.
What is pandan?
Pandan is a plant with long leaves, also known as screwpine.
I talk more about pandan in my Pandan Simple Syrup post.
It's got long, fan-like leaves and has an aromatic, earthy, grassy flavour.
Why you'll love this recipe
If you love the flavour of pandan, you'll want to try this recipe!
This Pandan Ice Cream is creamy, and super fragrant with the use of both pandan leaves and pandan extract/paste.
There's no fancy equipment needed to make this ice cream.
Best of all, it only contains 6 ingredients.
Ingredients you'll need
For this ice cream, you'll need:
- heavy whipping cream: at least 36% MF (milkfat)
- whole milk: just a little milk to blend the pandan leaves; I don't recommend using an alternative milk or skim milk
- pandan leaves: you can use fresh (if available) or frozen; usually you can find frozen pandan leaves in Asian supermarkets
- condensed milk: is a sweetened, thick milk that will act as the custard base
- vanilla extract: I like using a pure vanilla with alcohol base; this will keep the ice cream super creamy
- pandan extract/paste: is a concentrated thick paste; sometimes it's green or clear-coloured and adds additional flavour and colour to the ice cream. I used a green-coloured pandan extract to enhance the colour of the ice cream.
How to make it
First, give the pandan leaves a rinse and pat dry.
Cut the pandan leaves into small 1" pieces and place into a high-powered blender.
Pour in the whole milk and pulse until the leaves are blended with the milk.
Then, strain the pandan leaves/pulp out from the milk. Discard the pulp.
You'll end up with a green-tinged milk, filled with pandan flavour.
To the pandan milk, add the vanilla extract, pandan extract and condensed milk.
Give the mixture a stir and set aside.
In a chilled mixing bowl, add the heavy whipping cream and whip with a wire whisk until almost stiff peaks.
Add the pandan-condensed milk mixture to the whipped cream and fold with a spatula until combined.
Note: If the mixture looks a little loose, whip with a whisk until it starts to stiffen. (Be careful not to overwhip, or you'll turn it into butter).
Transfer the mixture into a freezer-safe container and freeze for at least 12 hours, or overnight.
How to store
Store the Pandan Ice Cream in the freezer (in a freezer-safe container) for up to 3 months.
How to serve
Serve the Pandan Ice Cream chilled.
For an Ondeh-Ondeh or Kueh Dadar-inspired spin, drizzle the ice cream with a little melted palm sugar/gula melaka for additional sweetness and garnish with coconut flakes.
FAQs & troubleshooting
Where can I find pandan leaves?
You can find pandan leaves at Asian supermarkets. They can be fresh or frozen.
Where can I find pandan extract?
You can find pandan extract/paste in Asian supermarkets or online.
How do I blend up the pandan leaves?
Make sure the leaves are cut into small pieces before adding into your high-powered blender. It may take a bit of coaxing but don't add too much liquid. We're just extracting the pandan flavour into the milk.
Can you blend the pandan leaves with the heavy cream?
No, don't do this or you will end up with pandan butter!
Does this recipe contain eggs?
No, there are no eggs in this ice cream recipe.
My heavy cream isn't whipping up
Make sure your mixing bowl (and your whisk) is cold. That will help the cream whip up with more volume.
Also, give your cream a shake before using. Sometimes the milk fat solids sink to the bottom of the carton/jar.
My ice cream isn't as green
If you're just using the blended pandan leaves, the green hue will be very much subdued. The addition of (green) pandan paste will enhance not only the flavour, but also give it some colour.
Other recipes you may like
Be sure to check out these recipes:
Be sure to let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
No-Churn Pandan Ice Cream
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 10 pandan leaves cut into small 1" pieces
- 40 ml whole milk
- 1.5 teaspoon pure vanilla extract
- 1 teaspoon pandan extract/paste
- 120 ml condensed milk
- 240 ml heavy whipping cream (36% milkfat) cold
- Give the pandan leaves a rinse and pat dry.
- Cut the pandan leaves into small 1" pieces and place into a high-powered blender.
- Pour in the whole milk and pulse until the leaves are blended with the milk.
- Strain the pandan leaves/pulp out from the milk. Discard the pulp.
- You'll end up with a green-tinged milk, filled with pandan flavour.
- To the pandan milk, add the vanilla extract, pandan extract and condensed milk.
- Give the mixture a stir and set aside.
- In a chilled mixing bowl, add the heavy whipping cream and whip with a wire whisk until almost stiff peaks.
- Add the pandan-condensed milk mixture to the whipped cream and fold with a spatula until combined.
- Note: If the mixture looks a little loose, whip with a whisk until it starts to stiffen. (Be careful not to overwhip, or you'll turn it into butter).
- Transfer the mixture into a freezer-safe container and freeze for at least 12 hours, or overnight.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.