No-Churn Pandan Ice Cream
A simple, fragrant, creamy and aromatic pandan-flavoured ice cream made without any fancy equipment.
Servings 6
Calories 209kcal
Ingredients
- 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
Instructions
- 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.
Notes
Yield: 1 ½ pints.
Nutrition
Calories: 209kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 44mg | Potassium: 115mg | Sugar: 11g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg