Pandan Coconut Ice Cream

5.0 from 1 reviews

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 3 cups


  • 250 ml heavy cream
  • 400 ml (1 can) coconut milk
  • 8 tablespoon homemade pandan extract (*)
  • 75 - 100 gram sugar, depending on your sweetness preference
  • 1/4 teaspoon salt


  1. Place all ingredients in a pot and bring to a boil. Quickly turn the heat to bare simmer and continue cooking for 10 more minutes, stir every so often.
  2. If you have an ice cream machine, you can pour the mixture and churn your ice cream following the machine's instruction.
  3. If you are going low tech, pour the pandan mixture into a baking dish. Chill, then put in the freezer. After 45 minutes, check it, if you see ice starts to form around the edges, take it out and give a stir with a spatula. Return to the freezer, and repeat this step every 30 minutes for a couple more times. When it hits around 2 to 3 hours time, the ice cream should be creamy enough comparable to one made with ice cream machine :)


  • (*) If you use store-bought pandan extract/paste, use only 1 to 2 teaspoon, and you will need to add 5 pandan leaves during the cooking process, just discard the leaves afterward.

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