Pandan Ice Cream, a fragrant and aromatic flavor that is well loved by Singaporeans and a frequent ingredient in Singaporean cuisine.
Pandan Ice Cream is made with the fragrant and aromatic flavors of pandan leaves (aka screwpine leaves) and coconut milk. It is really easy to make and you do not require an ice-cream maker or machine. You'll also notice that this ingredient, pandan or screwpine, pops up regularly on my blog. This heavenly flavor is well loved by Singaporeans and a frequent ingredient in Singaporean cuisine and desserts. Some unique dishes that I have made using pandan, to name a few, are Pandan Cake, Kaya Coconut Jam and Hainanese Chicken Rice.
Last weekend, I made Pandan Ice cream for dessert at my Singapore National Day "makan" party at home. The familiar flavor of pandan brought back so much memories for my fellow Singaporean friends as well as international friends who have lived in Singapore. And it was perfect having it in the form of ice cream, especially during the Houston summer heat.
Pandan Ice Cream
by Miss Crumbs A Lot
1 pint Heavy Whipping Cream
1/2 cup Sweetened Condensed Milk (may use up to 3/4 cup if more sweetness is preferred)
1/2 tsp Pandan Extract
1/2 cup Coconut Milk
1. Combine whipping cream and coconut milk in a mixing bowl. Whisk with an electric mixer until well combined.
2. Add in sweetened condensed milk and pandan extract. Whisk on high speed until a soft peak is form. The texture should be thick & creamy and coats the back of a spoon.
3. Transfer into a container and smooth out the top.
4. Freeze for a minimum of 6 hours or overnight.
5. Serve with your favorite toppings.
Makes 4 to 6 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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