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Pandan Ice Cream

This is an easy peasy recipe of the Asian Pandan ice cream. Enjoy! Source: Cosmopolitan Currymania; Author: Purabi Naha


  • Pandan extract: 2 tbsp
  • Full-cream milk: 750 ml evaporated to around 500 ml
  • Heavy cream: 200 ml
  • Condensed milk: 1 can
  • Sugar: 5 tbsp
  • Salted and roasted peanuts roughly crushed: 3 tbsp


  • At first, evaporate the full-cream milk with the sugar, by stirring continuously over the medium flame, until the milk is reduced to almost two-thirds. Let it be at room temperature. Now, add the heavy cream, condensed milk and the pandan extract and mix (or blend) thoroughly, until the mixture is homogeneous.
  • Add the peanuts and mix (by hand) the contents. Pour this mixture into a lock-n-lock container. Deep-freeze for 40 min. Take out the mixture, churn (by hand) and return to the refrigerator. Do this churning and freezing three or four times to get a creamy texture of the final ice cream. No ice cream maker is needed for making this traditional Malay ice cream!