Go Back
+ servings

No-Churn Pandan Ice Cream

A simple, fragrant, creamy and aromatic pandan-flavoured ice cream made without any fancy equipment.
Course Dessert
Cuisine Asian, Southeast Asian
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 6
Calories 209kcal
Author Michelle


  • 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.


Yield: 1 ½ pints.


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