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Pandan Coconut Ice Cream

Pandan leaves and coconut milk is a match made in heaven and they are perfect in this homemade ice-cream. The recipe works without an ice-cream machine!

I am definitely going through pandan dessert phase, so please bear with me. This time I am going to use pandan to make everyone’s favorite dessert, ice cream.

The recipe is based on David Lebovitz’s quick coconut ice cream, which I think is a really good recipe if you ever want to try it.

This pandan coconut ice cream has basically the same recipe, with a really minor tweak using my homemade pandan extract instead of saffron.

Pandan Coconut Ice Cream
Pandan Coconut Ice Cream

I have a really long list of kitchen gadget wish list, and believe it or not, ice cream maker is currently not one of them. But after making this, I think I am going to put one ice cream machine in my ever growing wish list. :D

So, how did I make this ice cream them? Again, since David is definitely the go to guru for ice cream, I refer to his freeze and stir method to make this ice cream in my sans-ice cream machine-kitchen. And I can testify that it works, though I fully admit that life would be even sweeter if I can make this ice cream with a machine.

Pandan Coconut Ice Cream
Pandan Coconut Ice Cream

Pandan Coconut Ice Cream

5.0 from 7 reviews

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 3 cups

Print Recipe


  • 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.
Indonesian Pantry
Indonesian Kitchen


  • Donna Donna says:

    Love it!

  • Bobby Bobby says:

    Hi! Just wanted to check if you could replace the coconut milk for coconut cream maybe for an even creamier consistency? Also, if you have the fresh homemade pandan extract, do you still use 5 leaves when you boil it all up? Thank you for this recipe :)

    • Anita Anita says:

      Hi Bobby, I haven't tried this with coconut cream, though like you said, it should work and the ice cream is most likely going to be even creamier. If you use fresh homemade pandan extract, you shouldn't need the additional 5 leaves.

      • Bobby Bobby says:

        Thank you very much. Will try it 😃

  • Mimito San Mimito San says:

    Hello, what ingredient can I use to make this ice cream vegan? Thank you!

    • Anita Anita says:

      Hi Mimito, instead of 250 ml heavy cream, you can use 250 ml coconut cream, or even just an additional of 250 ml coconut milk (the full fat version, of course) if you don't want to use coconut cream.

  • Aida Aida says:

    Why do i need the leave if i use store bought extract. Mine is strong enough in pandan flavor. Thanks

    • Anita Anita says:

      Hi Aida, it's basically personal preference. Some prefer using pandan leaves, but it is indeed easier and more convenient to use pandan extract. Not that much different to using real vanilla bean vs vanilla extract.

  • Winnie Winnie says:

    Hi Anita, just wondering for the 5 pandan leaves, when do I add it? Just add it in the boiling pot when everything else is simmering at the same time? (the 1st step)? Does it matter when I add it?

    If I don't have pandan leaves, how much of the store-bought extract should I use? Still 1-2 tsp? There seems to be a big difference between the amt of home-made extract to use (8 tablespoons) vs store bought (1-2 tsp).Thanks!

    • Anita Anita says:

      Hi Winnie, if you use store-bought extract, add 1-2 tsp extract plus the 5 pandan leaves in step 1, then remove the leaves before moving on to step 2. If you don't have the leaves, yes, you should still just use 1-2 tsp. The leaves add natural pandan flavor, which I often feel is lacking in store-bought extract.

      My homemade extract is not very concentrated compared to store-bought one in term of color. Store-bought extract has very deep green color, almost like using food coloring + pandan flavor, so 1-2 tsp is usually more than enough to give the ice cream that green color.

  • Emily Emily says:

    This ice cream looks so yummy and I love that you don't need an ice cream maker. Thanks for sharing!

  • Alison Alison says:

    This pandan ice cream is amazing! Pandan is a new flavor for me, but I'm loving it! This was so creamy and I love the green color!

  • Tristin Tristin says:

    This ice cream is just lovely. The color was so pretty and came out creamy and tasty!

  • Casey Rooney Casey Rooney says:

    Very unique flavors! I am always looking for different ice cream flavors for the warm weather!

  • Anjali Anjali says:

    This ice cream was refreshing, not too sweet, and so delicious!! It was super easy to make too!

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