No Churn Pandan Leaf Ice Cream Recipe

By | March 8, 2018

Pandan leaves are used extensively as an ingredient in South East Asian cuisine, including Thailand where I was when I made this batch. They're also used to make a tea which you might be given if you go to a traditional Thai massage shop, after your sessions is finished. My Thai friend gave me fresh pandan leaves from their garden to use for this recipe but I believe you can get pandan extracts and gels in the west. It has a kind of nutty flavor and one friend who tried the finished product thought that it was matcha green tea as the flavors are similar, not to mention the colors. I'm giving it 4/5 as it was quite tasty and different but not a stand out flavor that I could eat buckets of ;). 

Yield ~ 1 litre / 1 quart

Prep time: 20 mins + 10 mins cooking + 6 hours freezing

My rating: 4/5

Read on for the ingredients, method and notes.

Pandan leaf ice cream

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

Ingredients

  1. 10 fresh pandan leaves or equivalent in extract or paste
  2. 1 can (395g/14oz) sweetened condensed milk
  3. 2 cups whipping cream

Method

  1. Prepare the 10 pandan leaves by removing the removing the root end the cutting into 1 inch pieces
  2. Place the chopped leaves in a food processor and turn into a paste
  3. Strain the paste through a strainer to remove the juice
  4. Place the juice in a pan and bring to a boil then cook to remove most of the water then leave to cool
  5. Whip the cream (2 cups) with an electric mixer until soft peaks form
  6. Run the mixer on low as you pour in the sweetened condensed milk (1 can) and reduced pandan leaf juice
  7. Fold through to ensure all are combined and the ingredients haven't pooled at the bottom of the bowl
  8. Transfer to a freezer safe container and freeze for 6+ hours
  9. Serve and enjoy!

Notes

  • As I mentioned in the intro, pandan leaves are often used to make a tea which would suggest that the best way to infuse the flavor would be by steeping them in the cream overnight. I did consider this but wasn't sure if the flavor would be strong enough so decided to go with the juicing method described above
Reducing the pandan leaf juice

Reducing the pandan leaf juice

Adding the reduced juice to the ice cream

Adding the reduced juice to the whipped cream

Mixing and folding through

Mixing and folding through

Ready to serve (Pandan leaf is on the left)

Ready to serve (Pandan leaf is on the left)

Yum! (Pandan leaf is on the top)

Yum! (Pandan leaf is on the top)

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

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No Churn Pandan Leaf Ice Cream
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