Easy No-Churn Pandan Ice Cream

You don’t need an ice cream machine to make this easy and creamy no-churn ice cream with pandan flavor. What a refreshing and delicious treat for warm weather. This is an incredibly easy recipe with no cooking required. Pandan is indeed the “vanilla” of Southeast Asia. That’s what I keep telling people who are not sure what pandan is. The great floral aroma is so hard to describe in words. Pandan has that pleasant and sweet note to it. I love pandan everything in case it’s not obvious already! This easy no-churn pandan ice cream is seriously easy.

Tips for success

1. Follow the recipe exactly Don’t cut down on any of the ingredients to achieve the creamy texture 2. Strongly encourage to use full-fat milk and heavy cream Fat-free or low-fat milk will not give you a smooth texture 3. The condensed milk is crucial in this no-churn ice cream recipe The condensed milk helps to give that creamy texture and the ice cream won’t form ice crystals

Ingredients for no-churn pandan ice cream

1. Pandan leaves I can only get frozen pandan leaves most of the time. If you can’t get a hold of pandan leaves, you can simply omit making pandan juice and just use a pandan essence 2. Whole milk To get creamy ice cream, full-cream/full-fat dairy is the best to use. I do not recommend using low-fat or non-fat 3. Heavy cream Heavy cream is the heart of making creamy ice cream. Do not substitute with half and half. You will not get good result 4. Condensed milk Condensed milk is another key ingredient in no-churn ice cream. Besides acting as a sweetener, it also prevents ice crystals from forming in your no-churn ice cream because of its low freezing point 5. Pinch of salt A pinch of salt will kick things up a notch. You’ll be surprised how a small pinch of salt can give a more well-rounded taste to a sweet treat like this 6. Pandan essence (optional) If you want a stronger green color and a more intense pandan flavor, you can use pandan essence to amplify that

How to make no-churn pandan ice cream

1. Combine pandan milk, condensed milk, cold heavy cream, salt, and pandan essence in a large mixing bowl. If you don’t use pandan essence, the ice cream will have a very light green color, which is normal for the natural green color of pandan leaves. The pandan essence gives more intense color, so don’t overuse it 2. If you use a stand mixer, use a whisk attachment. Whip until the mixture is thickened and has a soft peak. Do not overwhip or you will end up with a grainy texture and might even turn into butter if you whip for too long. You want a smooth, creamy, thick, and soft peak 3. Transfer this into a freezer-safe container or ice cream container if you have one I just use a loaf pan and cover with a cling wrap touching the surface of the cream directly. Freeze for at least 6-8 hours, or best overnight

How to store the no-churn pandan ice cream

Keep it in a freezer in an air-tight container or an ice cream container for up to one month for the best result. The ice cream will not form ice crystals

Did you make this no-churn pandan ice cream recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!