Buko Pandan Ice Cream with tender young coconut strips and intense pandan flavor is easy to make at home, and there’s no need for an ice cream maker! Rich and creamy, it’s a frozen treat you’d want year-round!
Since I learned to make ice cream without an ice cream maker, I’ve yet to buy commercial ice creams again. Why would I when I can easily whip up a batch at home with minimal effort?
The process of homemade ice cream is so simple, and it’s just a matter of whipping together heavy cream and condensed milk and adding in flavorings. Seriously, the hardest part is waiting for the mixture to freeze.
I’ve tried many varieties using this no-churn method, such as avocado, mango, and ube macapuno, all with delicious results. The ice cream comes out rich, creamy, and so much better than store-bought with far fewer ingredients. And cheaper, too!
Since buko pandan salad happens to be one of the most popular recipes on the blog, I thought you might want to enjoy its delicious flavors in ice cream form. Rich, creamy, and loaded with shredded young coconut and an intense pandan taste, you’d crave this all year long.
Ingredient notes
- It is advisable to utilise a rich and dense heavy cream that contains a minimum of 30% milk fat content to achieve a more robust foam and superior peaks. If you happen to be in a situation where you need to use Nestle’s all-purpose cream, it could be a viable option. However, it’s worth noting that it may not achieve the same level of volume when whipped compared to other creams.
- It is highly recommended to select a tender and youthful buko for optimal outcomes.
- To enhance the diversity of flavours, you may also consider incorporating Nata de coco into the ice cream mixture, thereby elevating its delectable taste to a whole new level of scrumptiousness! Make sure to thoroughly drain the syrup from the canned fruit to prevent it from excessively sweetening the ice cream. After that, gently incorporate the fruit into the cream mixture, being sure to also add in the delicious buko strips for an extra burst of flavour.
- Regrettably, if you happen to have an aversion towards incorporating food extracts in your culinary endeavours, this particular dessert, the buko pandan ice cream, may not be suitable for your palate. The extract derived from the buko pandan plant serves not solely as a means to enhance the visual appeal of the dish, but also functions as the primary element responsible for imparting flavour. I am absolutely certain that there exist various methods to utilise newly harvested pandan leaves, however, I have yet to personally experiment with any of them and therefore lack the necessary expertise to provide you with step-by-step instructions.
Helpful Tips
- For maximum volume, heavy cream and condensed milk should be very cold. You can also chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream, or the fat in the mixture will separate from the liquid. You’ve reached stiff peaks when the heavy cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- Drain the young coconut VERY WELL, as the extra liquid will cause ice crystals and a coarse texture.
- The lighter and airy the whipped cream, the silkier the ice cream. Gently fold in the coconut, making sure not to deflate the cream mixture.
- Press down plastic wrap or wax paper gently on the entire surface of the ice cream to prevent ice crystals from forming.
How to serve and store
- Enjoy buko pandan ice cream frozen as an after-meal dessert or any time you need a sweet treat.
- Store in an airtight, freezer-safe container and freeze for up to one week. Keep the ice cream container in the back part of the freezer where the temperature is at its coldest and most consistent, as fluctuations in temperature can result in a grainy texture.
Ingredients
- 2 cups heavy cream, very cold
- 1 can (14 ounces) condensed milk, very cold
- 3 drops buko pandan flavor extract
- 1 cup shredded young coconut (buko), drained well
Instructions
- In a large bowl, combine heavy cream and condensed milk.
- Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- While beating, squeeze a few drops of food coloring until the desired color is achieved.
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Gently fold in buko until distributed.
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Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
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Freeze for at least 6 hours or overnight. Serve frozen.
Notes
- For maximum volume, heavy cream and condensed milk should be very cold. You can also chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream, or the fat in the mixture will separate from the liquid. You’ve reached stiff peaks when the heavy cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- Drain the young coconut VERY WELL, as the extra liquid will cause ice crystals and a coarse texture.
- The lighter and airy the whipped cream, the silkier the ice cream. Gently fold in the coconut, making sure not to deflate the cream mixture.
- Press down plastic wrap or wax paper gently on the entire surface of the ice cream to prevent ice crystals from forming.
FAQ Buko Pandan Ice Cream
Certainly! Here’s a FAQ-style guide to making Buko Pandan Ice Cream:
Q: What is Buko Pandan Ice Cream?
A: Buko Pandan Ice Cream is a delicious frozen dessert that combines the flavors of coconut and pandan. It features a creamy ice cream base infused with pandan extract and mixed with tender pieces of young coconut (buko).
Q: What ingredients do I need to make Buko Pandan Ice Cream?
A: The main ingredients for Buko Pandan Ice Cream include heavy cream, coconut milk, condensed milk, pandan extract, young coconut (buko) meat, sugar (optional), and green food coloring (optional).
Q: Where can I find pandan extract?
A: Pandan extract is commonly found in Asian grocery stores. If you can’t find it, you can substitute it with pandan essence or pandan paste, adjusting the quantity according to taste.
Q: Do I need an ice cream maker to make Buko Pandan Ice Cream?
A: While using an ice cream maker will yield the best results, you can still make Buko Pandan Ice Cream without one. There are alternative methods available, such as using a hand mixer or blending the mixture occasionally as it freezes.
Q: How do I make Buko Pandan Ice Cream?
A: Here’s a general method to make Buko Pandan Ice Cream:
- In a mixing bowl, whisk together the heavy cream, coconut milk, condensed milk, pandan extract, and sugar (if desired). Adjust the sweetness according to your taste preference.
- If using an ice cream maker, pour the mixture into the machine and churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If not using an ice cream maker, pour the mixture into a shallow container and place it in the freezer.
- Every 30 minutes, remove the container from the freezer and use a fork or hand mixer to vigorously stir the mixture, breaking up any ice crystals that form. Repeat this process every 30 minutes for about 3-4 hours, or until the ice cream is creamy and set.
- Once the desired consistency is achieved, fold in the young coconut (buko) meat.
- If desired, add a few drops of green food coloring to enhance the vibrant green color associated with Buko Pandan.
- Transfer the ice cream to a lidded container and freeze it for a few more hours or overnight to firm up.
- Serve the Buko Pandan Ice Cream in bowls or cones and enjoy!
Q: Can I add other mix-ins or toppings to Buko Pandan Ice Cream?
A: Absolutely! You can customize your Buko Pandan Ice Cream by adding other mix-ins or toppings. Some popular choices include toasted coconut flakes, crushed nuts, or sweetened red beans.
Q: How long does Buko Pandan Ice Cream last in the freezer?
A: Buko Pandan Ice Cream can be stored in an airtight container in the freezer for about 1-2 weeks. However, for the best texture and flavor, it’s recommended to consume it within the first week.
Q: Can I use frozen coconut meat or canned coconut milk?
A: It’s best to use fresh young coconut meat for the authentic flavor and texture. However, if fresh coconut is not available, you can use frozen coconut meat or canned coconut milk as alternatives.
Enjoy your homemade Buko Pandan Ice Cream, and savor the delightful combination of coconut and pandan flavors!