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.