Buko Pandan Ice Cream
Make this No-Churn, Filipino favorite Buko Pandan Ice Cream in less than 30 minutes by using just 6 basic ingredients!
Servings: cups
Calories: 1044kcal
Ingredients
- 2 cups coconut meat
- 1 cup heavy whipping cream *
- ½ cup condensed milk
- ¼ cup fresh coconut cream
- 1 tablespoon pandan flavor extract
- 2 teaspoon vanilla extract optional
Instructions
- If using frozen coconut meat, skip to step 2. Otherwise, start by draining the coconut water from the coconut and set it aside. Then, slice the coconut in half and scrape off the coconut meat using a grater. You'll need about 2 coconuts to get 2 cups of coconut meat.
- Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience. (If you're using heavy whipping cream, mix until stiff peaks form.)
- Fold in the condensed milk, coconut cream, grated coconut meat, and buko pandan flavoring into the bowl.
- Transfer the mixture into a freezer-safe container, cover it with parchment paper and cling wrap, and then freeze it overnight.
- Serve the frozen ice cream and enjoy!
Notes
In the Philippines, all-purpose cream tends to whip up better than the varieties available in the US, so feel free to use it for this recipe.
Serving: 1gCalories: 1044kcalCarbohydrates: 60gProtein: 13gFat: 87gSaturated Fat: 65gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 160mgSodium: 147mgPotassium: 785mgFiber: 8gSugar: 51gVitamin A: 1954IUVitamin C: 6mgCalcium: 311mgIron: 3mg
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