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Buko Pandan Ice Cream

Homemade Buko Pandan Ice Cream with only four ingredients and no ice cream maker needed. Rich, creamy, and loaded with fresh young coconut and pandan flavor, it makes a great Summer treat!

Prep Time
10 mins
Freezing
6 hrs
Total Time
6 hrs 10 mins
Servings: 8 Servings
Calories: 399 kcal
Course: Dessert
Cuisine: Filipino

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

    Cup of Yum
  1. In a large bowl, combine heavy cream and condensed milk.
  2. 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.
  3. While beating, squeeze a few drops of food coloring until the desired color is achieved.
  4. Gently fold in buko until distributed.
  5. Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
  6. 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.

Nutrition Information

Calories 399kcal (20%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 19g (95%) Cholesterol 98mg (33%) Sodium 87mg (4%) Potassium 263mg (8%) Sugar 27g (54%) Vitamin A 1000IU (20%) Vitamin C 1.7mg (2%) Calcium 180mg (18%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 399

% Daily Value*

Calories 399kcal 20%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 29g 45%
Saturated Fat 19g 95%
Cholesterol 98mg 33%
Sodium 87mg 4%
Potassium 263mg 6%
Sugar 27g 54%
Vitamin A 1000IU 20%
Vitamin C 1.7mg 2%
Calcium 180mg 18%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.