Indulge in a taste of tropical paradise with this no churn coconut ice cream recipe infused with the aromatic goodness of pandan. This simple yet irresistible recipe requires no fancy equipment or lengthy churn times, making it the perfect treat for hot summer days or any time you're craving a creamy and refreshing dessert.
If you love the idea of cooking with real coconut meat then make sure to check out my favourite coconut yogurt recipe too! I also make several other real fruit ice-cream recipes such as lychee ice-cream, jackfruit ice-cream, or this watermelon sorbet recipe. I also make a delicious healthier and dairy free alternative for a magnum ice-cream. All of these recipes don't require any ice-cream maker too!
What is pandan?
Before we delve into the recipe, it's important to understand the key ingredient that sets this coconut ice cream apart - pandan. Pandan, also known as screwpine, is a tropical plant native to Southeast Asia that is widely used in the region's cuisine for its distinct aroma and flavor.
The long, slender leaves of the pandan plant are often used to infuse dishes and desserts with a fragrant, slightly sweet, and subtly grassy note. In this coconut ice cream recipe, pandan is used in two ways - first, by infusing the sugar syrup with whole pandan leaves, and second, by adding a touch of pandan syrup to the blended coconut base.
The combination of the pandan-infused sugar syrup and the pandan syrup creates a harmonious balance of flavors, with the coconut taking center stage and the pandan providing a delightful supporting role. The result is a truly unique and captivating ice cream that will transport your taste buds to the heart of the tropics.
How to make coconut pandan ice cream
Making delectable no-churn coconut pandan ice cream is easier than you might think. This recipe requires no fancy equipment or lengthy churning times, making it the perfect summertime treat that you can whip up in the comfort of your own kitchen.
The key to achieving the perfect creamy, coconutty, and aromatic pandan flavor lies in the carefully selected ingredients and the simple steps involved. By blending together fresh coconut meat, coconut water, palm sugar, condensed milk, and pandan syrup, you'll create a luscious base that transforms into a silky smooth ice cream texture as it freezes.
The best part? You can enjoy this homemade delight without the hassle of churning or the need for an ice cream maker!
Ingredients needed for coconut pandan ice cream
To make this delectable no-churn coconut pandan ice cream, you'll need a few simple ingredients that you can easily find at your local grocery store or Asian market. Here's what you'll need:
Coconut Water & Fresh Coconut Meat
- Coconut water: either from a fresh coconut or store bought
- Coconut meat: either from a fresh coconut or store bought (buying 2 to 3 coconuts will provide enough meat + water for this recipe)
For Blending
- Condensed milk: this adds sweetness whilst also adding to the creaminess
- Salt: a pinch of salt enhances the overall flavour
- Pandan syrup: for that classic South Asian flavour
Pandan Sugar Syrup
- 2 pandan leaves: to infuse the sugar syrup to enhance the pandan flavour in the coconut ice-cream
- Gula Melaka: this is the Malaysian name for palm sugar. It comes in a cylindrical form and is commonly used in Malaysian and Asian cooking. It is similar in flavour to coconut sugar or any brown sugar.
- Coconut water: the sugar syrup is uses the coconut water from the fresh coconut.
Tips and tricks for perfecting your no churn ice cream
While the process of making no-churn coconut pandan ice cream is relatively simple, there are a few tips and tricks to keep in mind to ensure you end up with a perfectly creamy and flavorful frozen treat.
- Getting the right consistency: pay close attention to the consistency of your blended coconut base. You want it to be smooth and silky, without any grainy or chunky bits. Blending the fresh coconut meat, condensed milk, and pandan syrup together until completely smooth is crucial for achieving that luscious mouthfeel.
- Infusing the sugar syrup: make sure your sugar syrup is properly infused with the pandan leaves. Simmering the coconut water, palm sugar, and pandan leaves together until the sugar has fully dissolved will ensure that the pandan flavor is evenly distributed throughout the ice cream base.
- Blending the ice-cream when ready: If blending is difficult, allow the frozen cubes to thaw slightly before processing them in a food processor or high-powered blender. You can also add 1 tablespoon of coconut milk or coconut water at a time to help with the blending. Continously stop and start, scraping down the sides as needed.
Serving suggestions and garnishes for your ice cream
- Serve on it's own with simple toppings / garnishes: scoop the ice cream into chilled bowls or glasses and top it with a sprinkle of toasted coconut flakes and a drizzle of coconut caramel sauce. The contrast of the creamy ice cream and the crunchy, toasted coconut is a heavenly combination.
- This ice-cream is perfect for pairing: If you're serving this ice cream as part of a larger dessert spread, it pairs beautifully with other tropical-inspired treats like mango sticky rice, durian sticky rice, or a pineapple upside-down cake The creamy, coconutty flavors will complement a variety of sweet and fruity desserts!
How to make coconut ice-cream with pandan
Ingredients:
- Coconut water (approximately 1 ½ cup)
- 1 cylinder of gula melaka (approximately ¾ cup loose palm sugar)
- 2 pandan leaves
- 330 grams fresh coconut meat
- ½ cup condensed milk
- 1 pinch salt
- 1 teaspoon pandan syrup
Instructions:
- Make the gula melaka syrup: Heat coconut water, gula melaka, and pandan leaves in a saucepan until the gula melaka is fully dissolved. Let it cool and remove the pandan leaves.
- Blend ingredients: Add the cooled syrup, fresh coconut meat, condensed milk, a pinch of salt, and pandan syrup to a high-speed blender. Blend until smooth.
- Freeze mixture: Pour the blended mixture into ice cube trays and freeze until solid.
- Process and serve: When ready to enjoy, remove the ice cubes from the freezer and blend in a food processor. Add 1 tablespoon of coconut water or coconut milk at a time if needed to help with blending. Serve immediately.
Frequently asked questions about no churn ice cream
Do I really need to use fresh coconut meat, or can I substitute with canned coconut milk?
While you can use canned coconut milk as a substitute, the texture and flavor of the ice cream will not be quite as rich and creamy as when using fresh coconut meat. The fresh coconut provides a luxurious mouthfeel that's difficult to replicate with canned coconut milk alone. If you do opt for canned coconut milk, be sure to use a high-quality, full-fat variety for best results.
Can I make this ice cream with a ninja creami?
Yes! Pour the mixture into the cream cup instead of the ice cube trays and blend on the "lite cream" setting when ready. I have made this using the ninja creami and I can confirm that it is extremely tasty!
How long does the no-churn coconut pandan ice cream keep in the freezer?
Properly stored in an airtight container, this no-churn ice cream can last in the freezer for up to 1 to 2 months. Be sure to press a piece of parchment paper or plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming.
Can I make this recipe vegan or dairy-free?
Yes. I make this recipe as dairy free / vegan but using oat condensed milk or coconut condensed milk.
Variations
- Incorporate different flavours: instead of using pandan flavour you could try matcha, mint or coffee flavourings instead.
- Use fresh coconuts: this recipe can be made with either real coconuts or canned
Common Mistakes To Avoid When Making This Recipe
- Not dissolving the gula melaka completely: Ensure the gula melaka is fully dissolved in the coconut water before cooling. Undissolved bits can affect the texture and flavor of the ice cream.
- Overfilling the ice cube trays: Avoid overfilling the trays, which can lead to uneven freezing and difficulty in removing the cubes.
- Not chilling the mixture before freezing: If the mixture isn’t well-chilled before freezing, it can affect the consistency and make it harder to blend into a smooth texture later.
- Adding too much liquid: Be cautious when adding coconut water or milk during the blending stage. Adding too much can make the mixture too soft and affect the consistency.
Coconut Ice-Cream With Pandan
Ingredients
- 330 grams fresh coconut meat
- ½ cup condensed milk
- 1 pinch salt
- 1 teaspoon pandan syrup
Gula Melaka Syrup
- 1½ cup coconut water
- 1 cylinder gula melaka approximately ¾ cup looser palm sugar, brown sugar or coconut sugar
- 2 pandan leaves
Instructions
- Make the gula melaka syrup: Heat coconut water, gula melaka, and pandan leaves in a saucepan until the gula melaka is fully dissolved. Let it cool and remove the pandan leaves.
- Blend ingredients: Add the cooled syrup, fresh coconut meat, condensed milk, a pinch of salt, and pandan syrup to a high-speed blender. Blend until smooth.
- Freeze mixture: Pour the blended mixture into ice cube trays and freeze until solid.
- Process and serve: When ready to enjoy, remove the ice cubes from the freezer and blend in a food processor. Add 1 tablespoon of coconut water or coconut milk at a time if needed to help with blending. Serve immediately.
Matthew says
My beautiful wife made this recipe for us to enjoy, and it was amazing, the flavour was incredible. If you love pandan treats, this is a must try!
Georgia Papas says
thanks Matthew!!