Buko Pandan ice cream combines tender young coconut strips with bright pandan flavor in a rich, creamy no-churn recipe you can make at home—no ice cream maker required.
Once I discovered the no-churn method, I stopped buying commercial ice cream. It’s faster, cheaper, and the results are creamier and fresher than most store-bought varieties. The base is simply whipped heavy cream folded with sweetened condensed milk and your chosen flavors—then frozen until set. The most challenging part is the wait while it chills.
I’ve used this technique for many flavors—avocado, mango, ube macapuno—and each batch has been rich and satisfying with minimal ingredients. Since buko pandan salad is a blog favorite, turning those familiar flavors into ice cream felt like a natural next step. This version is silky, intensely pandan-flavored, and studded with shredded young coconut for texture.
Ingredient notes
- Use heavy cream with at least 30% milk fat for stable peaks and a creamy texture. Lighter creams won’t whip as well.
- Pick tender, young buko (young coconut) for the best chew and subtle coconut flavor.
- If you like extra chewiness, add drained nata de coco—just make sure to remove excess syrup so the ice cream doesn’t become too sweet or icy.
- This recipe relies on buko pandan extract for its signature flavor. You can experiment with fresh pandan leaves, but the extract delivers consistent color and aroma without extra steps.
Helpful tips
- For maximum volume, chill the heavy cream and condensed milk thoroughly. Chilling the mixing bowl and beaters for 20–30 minutes helps, too.
- Start mixing at low speed to form small, stable air bubbles, then increase to medium as the cream thickens. Stop when you reach stiff peaks.
- Avoid overbeating or the cream will break and become grainy. Stiff peaks should stand upright and cling to the beaters.
- Drain shredded young coconut very well. Excess liquid creates ice crystals and a coarse texture.
- Fold the coconut in gently to keep the whipped cream airy—airiness equals a silkier frozen texture.
- Press plastic wrap or wax paper directly against the surface of the ice cream before freezing to minimize ice crystal formation.
How to serve and store
- Serve the ice cream frozen as a dessert or treat any time you crave something sweet and tropical.
- Store in an airtight, freezer-safe container. For best texture, keep it in the coldest, most consistent part of the freezer and consume within one week.
Buko Pandan Ice Cream
Ingredients
- 2 cups heavy cream, very cold
- 1 can (14 ounces) sweetened condensed milk, very cold
- 3 drops buko pandan flavor extract
- 1 cup shredded young coconut (buko), drained well
Instructions
- In a large bowl, combine the very cold heavy cream and condensed milk.
- Using a hand mixer on low speed, beat until the mixture begins to thicken. Increase to medium and continue beating about 8–10 minutes, until stiff peaks form.
- Add the buko pandan extract (and a few drops of green food coloring if you like) until you reach the desired aroma and color.
- Gently fold in the drained shredded young coconut until evenly distributed.
- Transfer the mixture to a 9 x 5 loaf pan. Cover with plastic wrap, pressing it lightly against the surface to prevent ice crystals.
- Freeze for at least 6 hours or overnight. Serve frozen.
Notes
- For best volume and texture, ensure the cream and condensed milk are very cold and chill your mixing bowl and beaters.
- Beat slowly at first to build stable, small bubbles; increase speed as the cream thickens. Stop at stiff peaks to avoid breaking the cream.
- Drain the coconut thoroughly to prevent ice crystals. Fold gently to preserve air in the mixture for a silky finish.
- Press plastic wrap directly on the surface before freezing to reduce iciness.
Video
Nutrition Information
Carbohydrates: 30g,
Protein: 5g,
Fat: 29g