This pandan ice cream is infused with fresh pandan flavor and will be your favorite way to beat the heat this summer! This vibrantly green ice cream has a rich pandan, coconut flavor, and a creamy texture that is easy to make right at home.
When it’s hot outside, all I can think about is ice cream. There’s nothing better than eating multiple healthy scoops of fragrant and creamy pandan ice cream when you are craving something sweet.
This green tropical ice cream is made with creamy coconut milk, fresh pandan leaves, and a dash of pandan extract for the ultimate pandan and coconut ice cream experience. I guarantee that this pandan ice cream will satisfy your pandan cravings and instantly cool you off this summer.
By making your own homemade pandan ice cream, you can customize the flavors and double or triple the recipe to share with your friends and family! If you loved this recipe and want more ice cream inspiration, check out my ube ice cream, matcha popsicles and lychee rose ice cream!
Table of Contents
❤️ Why You’ll Love This Recipe
- This Asian ice cream is packed with rich pandan flavor that comes from fresh pandan leaves and pandan extract.
- Pandan ice cream is not a popular and readily available ice cream sold in grocery stores. Now you can satisfy your pandan cravings with this recipe that you can double or triple to make for your friends and family!
- This tropical ice cream recipe is the ultimate guide that will show you everything you could possibly need to make a luxuriously smooth, refreshing, and delicious Southeast Asian ice cream.
🍽 Kitchen Equipment
I highly recommend buying and using an ice cream maker for this beautiful and delicious tropical ice cream. An ice cream maker ensures that you have the best silky smooth texture without any of those pesky ice crystals. Plus it is SO easy to use, I promise you it is 100% worth it.
- Blender: in order to extract the flavor from the fresh pandan leaves, you will need a blender to pulverize the pandan leaves.
- Cheesecloth or dishcloth: you will need a cheesecloth to squeeze out the juice from the pandan leaves without adding the pulp. If you are using a dishcloth, keep in mind that the pandan leaves may dye your dishcloth.
- Small Saucepan: you will need a small saucepan to heat your ingredients to make the custard base.
- Candy Thermometer: a candy thermometer will ensure that you will reach the optimal temperature to temper your egg custard base.
- Bread Pan or Ice cream container: you will need a small bread pan or ice cream container to hold your purple ice cream in.
- Ice Cream Maker: an ice cream maker is a secret tool you will need to get a silky smooth, noncrystallized Asian ice cream. I got my ice cream maker on Amazon and it has been one of my favorite kitchen appliances.
🛒 Ingredients
All of the ingredients for this pandan ice cream recipe can be found online or at your local Asian grocery store.
- Pandan leaves: adding fresh pandan leaves is the best way to achieve the most natural and rich pandan flavor. Pandan is normally available in Asian grocery markets in the frozen aisle.
- Pandan Extract: adds a touch more pandan flavor while also deepening the green color of the pandan. I recommend using Butterfly Pandan Extract for the best results.
- Egg yolks: is the base of the custard in this Asian ice cream recipe.
- Granulated Sugar is one of the sweetening ingredients.
- Condensed Milk: adds a gentle sweetness and additional creaminess to the tropical ice cream.
- Heavy Cream: the base of the ice cream that gives it a rich, creamy, velvety texture.
- Coconut Milk: adds a rich coconut flavor that beautifully complements the pandan flavor. I recommend using Chef’s Choice coconut milk for the best flavor.
- Salt: enhances the flavors of the other ingredients while balancing out the sweetness.
- Vanilla Extract: adds a touch of warm vanilla flavor.
✨ Substitutions
For this pandan ice cream recipe, you can swap out these suggested substitutions I’ve listed below.
- Coconut water: instead of using water to extract the pandan leaves, you can alternatively use coconut water for a richer more coconut-infused flavor.
- Condensed milk: instead of using both sugar and condensed milk, you can alternatively use 120 ml of condensed milk instead.
- Pandan extract: if you cannot find pandan leaves, you can alternatively use another 1-2 teaspoons of pandan extract instead.
📝 How to Make Pandan Ice Cream
You can easily make this pandan ice cream recipe by following a few easy steps! Honestly, the hardest part about making this tropical ice cream is waiting for the ice cream to chill.
Pandan Juice
- Make pandan Juice. Add water and the clean pandan leaves into a blender. Blend until the leaves are pulverized. Strain and press the pandan puree over a fine mesh sieve into a measuring cup. It should measure out to exactly 100 ml. If it needs more liquid, add 1-2 additional tablespoons of coconut milk. Set aside.
Pandan Ice Cream
- Whisk eggs. In a mixing bowl, whisk the egg yolks and sugar until smooth and light pale yellow.
- Heat heavy cream and coconut milk. In a small saucepan, on medium-low heat, mix the condensed milk, heavy cream, coconut milk, and salt until combined. Cook until steaming at about 130°F or 54°C. Do not let it boil. Remove from heat.
- Temper the eggs. While whisking the egg mixture, slowly pour 1 cup of the hot milk mixture into the egg yolk mixture. Mix until combined. Then pour the tempered eggs back into the warm heavy cream saucepan.
- Cook to 180°F or 82°C. Add the vanilla extract and mix until combined. Return the mixture to the stove and cook on medium-low until the mixture reaches 180°F or 82°C stirring constantly. Do not let the mixture boil. The mixture is done when it has thickened and can coat the back of a spoon.
- Add the pandan. Remove from heat. Whisk in the pandan puree and pandan extract until combined.
- Sift the cream. Sift the pandan mixture through a fine mesh sieve into a large mixing bowl to remove any clumps.
- Chill the pandan cream. Cover and chill the pandan cream in the refrigerator until the cream reaches 40°F or 4°C about 4 hours or overnight.
- Churn. Pour the pandan cream into an ice cream maker and churn for 15-20 minutes until the ice cream reaches a soft serve consistency.
- Freeze. Transfer to a chilled container. Cover with plastic wrap, pressing the plastic onto the surface of the ice cream. Freeze until firm about 4 hours or overnight.
⭐️ Tips for the Best Pandan Ice Cream
- Mix the coconut milk before using it. Coconut milk has a tendency to clump in the can. Make sure to mix the coconut milk thoroughly before adding it to your ice cream mixture.
- Use a thermometer to temper your eggs. Tempering your eggs is an important step for making your eggs safe to eat. The easiest way to temper your eggs is by using a thermometer to know if the heavy cream mixture is warm enough yet not too hot to add to your eggs.
- Sift your heavy cream mixture. Remember to sift the pandan ice cream mixture before chilling! This will guarantee a smooth, creamy consistency without any clumpy egg pieces.
- Chill your pandan ice cream mixture before churning. This is one of the most important steps for cream and soft purple ice cream! You need to chill your green ice cream to 40°F or 4°C before adding it to the ice cream maker for optimal consistency.
- Remember to freeze your ice cream maker bowl before churning. When you are chilling your green ice cream mixture, make sure to also put your ice cream maker bowl in the freezer to give it time to freeze.
- Do not over-churn your ice cream. Make sure the maximum time this ice cream spends in the ice cream maker is 20 minutes. Any longer and the Asian ice cream will become too hard and icy.
🥡 Storage Instructions
You can store this pandan ice cream in a freezer-safe container in the freezer for up to 3 months.
💬 Frequently Asked Q’s & A’s
Pandan is a tropical plant that has long dark green leaves similar to palm trees. It is commonly used in South East Asian cuisines as both a flavoring and food color.
Pandan has been described to have grassy vanilla with a hint of coconut flavor.
Typically, you can find pandan leaves in most Vietnamese and Chinese grocery stores in the frozen aisle. I normally buy my pandan leaves at 99 Ranch.
Online! I bought my Butterfly pandan extract on Amazon.
The white part of the pandan leaves has a tendency to taste bitter if you use them when blending your pandan juice. Moreover, pandan extract is a concentrated pandan flavor that can taste bitter if you use too much.
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👩🏻🍳 Recipe
Pandan Ice Cream
Ingredients
Pandan Juice
- 10 Pandan leaves washed and cut into 2 inch pieces
- ½ cup water
Pandan Ice Cream
- 5 large egg yolks
- ⅓ cup (70 g) granulated sugar
- ¼ cup (80 g) condensed milk
- 1 cup (250 ml) heavy cream
- 1 cup (250 ml) coconut milk
- ½ teaspoon (2 g) teaspoon salt
- 1 teaspoon (10 g) pandan extract
- ½ teaspoon (4 g) vanilla extract
Instructions
Pandan Juice
- Make pandan juice. Wash, and cut the pandan leaves into 2 inch pieces and discard the white base of the pandan leaves. Add water and the cut up pandan leaves into a blender. Blend until the leaves are pulverized. Using a cheesecloth or dishtowel, squeeze the pandan juice over a fine mesh sieve into a measuring cup. It should measure out to exactly 100 ml. If it needs more liquid, add 1-2 additional tablespoons of coconut milk. Set aside.
Pandan Ice Cream
- Whisk eggs. In a mixing bowl, whisk the egg yolks and sugar until smooth and light pale yellow.
- Heat heavy cream and coconut milk. In a small saucepan, on medium low heat, mix the condensed milk, heavy cream, coconut milk and salt until combined. Cook until steaming about 130°F or 54°C. Do not let it boil. Remove from heat.
- Temper the eggs. While whisking the egg mixture, slowly pour 1 cup of the hot heavy cream mixture into the egg yolk mixture. Mix until combined. Then pour the tempered eggs back into the warm heavy cream saucepan.
- Cook to 180°F or 82°C. Add the vanilla extract and mix until combined. Return the mixture to the stove and cook on medium-low until the mixture reaches 180°F or 82°C, stirring constantly. Do not let the mixture boil. The mixture is done when it has thickened and can coat the back of a spoon.
- Add the pandan. Remove from heat. Whisk in the pandan puree and pandan extract until combined.
- Sift the cream. Sift the pandan mixture through a fine mesh sieve into a large mixing bowl to remove any clumps.
- Chill the pandan cream. Cover and chill the pandan cream in the refrigerator until the cream reaches 40°F or 4°C about 4 hours or overnight.
- Churn. Pour the pandan cream into an ice cream maker and churn for 15-20 minutes until the ice cream reaches a soft serve consistency.
- Freeze. Transfer to a chilled container. Cover with plastic wrap, pressing the plastic onto the surface of the ice cream. Freeze until firm about 4 hours or overnight before serving. Enjoy!
Notes
- Mix the coconut milk before using it. Coconut milk has a tendency to clump in the can. Make sure to mix the coconut milk thoroughly before adding it to your ice cream mixture.
- Use a thermometer to temper your eggs. Tempering your eggs is an important step for making your eggs safe to eat. The easiest way to temper your eggs is by using a thermometer to know if the heavy cream mixture is warm enough yet not too hot to add to your eggs.
- Sift your heavy cream mixture. Remember to sift the pandan ice cream mixture before chilling! This will guarantee a smooth, creamy consistency without any clumpy egg pieces.
- Chill your pandan ice cream mixture before churning. This is one of the most important steps for cream and soft purple ice cream! You need to chill your green ice cream to 40°F or 4°C before adding it to the ice cream maker for optimal consistency.
- Remember to freeze your ice cream maker bowl before churning. When you are chilling your green ice cream mixture, make sure to also put your ice cream maker bowl in the freezer to give it time to freeze.
- Do not over-churn your ice cream. Make sure the maximum time this Asian ice cream spends in the ice cream maker is 20 minutes. Any longer and the ice cream will become too hard and icy.
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