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.
Ice cream obviously isn’t just meant for hot summer days.
If it were, I don’t think I’d ever eat ice cream since it’s almost always cool in SF. Besides, they’re best eaten when it’s cold outside, that way the ice cream doesn’t melt as fast. Does anyone else feel the same way?
But none of that matters, because it’s now June, and I totally think it’s time for a new ice cream recipe.
This no churn ice cream. =)
I am obsessed with no churn ice creams! My kitchen has absolutely no counter space and no room in the cabinets for an ice cream maker. I try not to buy appliances that I don’t use often. I mean, have you ever made purchases that you regret after? When it’s too late to return? And you probably just used once, maybe twice? Been there. And definitely trying to avoid that.
But sometimes I want ice cream in flavors that I can’t find often, if at all, at the supermarket.
So no churn ice creams are the perfect solution.
No churn ice creams really require just two ingredients: heavy whipping cream and condensed milk. Everything else? The flavors.
In this version, I used my two ingredient pandan extract and coconut milk to create an incredibly delicious and creamy ice cream worthy of the summer.
But if you have no pandan extract, that’s perfect okay too. You can leave out the pandan and create an equally delish coconut ice cream.
By the way, this ice cream is a light green color, but it doesn’t show well in photos. If you use your imagination, you can detect the green.
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 pandan extract to the cream, and whisk until all the ingredients are well incorporated. Again, 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.
Pour the pandan coconut cream mixture into freezer safe containers. Freeze overnight.
I actually like to take the ice cream out of the freezer after a few hours to give the mixture a quick stir to make sure that all the ingredients are still well incorporated.
Serve this no churn pandan coconut ice cream cold with your favorite toppings.
Enjoy!
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- 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
- 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.
**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.
Find the recipe for the homemade Two Ingredient Pandan Extract here.
My cupboards are filled to bursting with appliances as well so I appreciate the restraint. This looks delicious (I’ve pinned it) and the light green color comes through. Pandan is a new one for me before your post, it is wonderful to learn something new. Thank you for bringing it to FF.
Thanks, Liz!