Creamy no churn coconut ice cream with a hint of pandan. This no churn pandan coconut ice cream is easy to make and a refreshing treat for the warm summer days.
Ingredients
2 ¼ cup (1 pint) heavy whipping cream
1 14oz can condensed milk
½ cup homemade pandan extract
½ cup full fat canned coconut milk
Directions:
Pour the heavy whipping cream and condensed milk into a large mixing bowl. Whisk for a few minutes until bubbles form and the cream has thickened.
Add the coconut milk and homemade pandan extract to the cream, and whisk until all the ingredients are well incorporated.
Pour the pandan coconut cream mixture into freezer safe containers. Freeze overnight.
After a few hours, take the containers out of the freezer and give a quick stir to make sure all the ingredients are well incorporated.
Serve the no churn pandan coconut ice cream cold with your favorite toppings.
Notes
*If you don’t have pandan extract, you can leave it out and create a coconut ice cream instead. **If you use a store bought pandan extract, you won’t need as much of the extract, just 2-3 tablespoons, since those will be a lot stronger in flavor.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/06/13/no-churn-pandan-coconut-ice-cream/