Buko Pandan Ice Cream (No-Churn)

Buko Pandan Ice Cream (No-Churn)

Hello Everyone! A traditional Buko Pandan Salad is made with gulaman (jelly) cubes, tropical palm fruits, and shredded young coconut in sweetened cream. It is rich, creamy, and loaded with pandan flavour – a classic Filipino dessert that is a definite crowd favourite. You can check out my very out-dated recipe for it that I tackled back in 2015 by clicking here.

Buko Pandan Ice Cream (No-Churn)

Tonight however, I won’t be sharing with you another Buko Pandan Salad recipe. I thought you might want to enjoy its delicious flavours with a twist. I’ll be turning the traditional salad into an ice cream that can be enjoyed as both a snack or dessert. It’s rich, creamy, full of coconut flavour, and with an intense pandan taste using fresh screwpine leaves. If you don’t have access to fresh pandan leaves, you may also use pandan extract for this – just skip ahead to step 3 in the recipe below!

The process of homemade, no-churn ice cream is super simple. It’s just a matter of whipping together heavy cream, condensed milk, and adding in your choice of flavour/s. Seriously, the hardest part is waiting for the mixture to freeze! The ice cream comes out rich, creamy, and so much better than store-bought with far fewer ingredients. Oh, and did I mention that it’s a lot cheaper too?

Seriously, you’ll be craving for this all year long, especially during the hot summer days!

Buko Pandan Ice Cream (No-Churn) Ingredients

PREP TIME 4 HOURS* | COOKING TIME | SERVES 4-6

*For freezing time, minimum 4 hours or up to 24 hours.

INGREDIENTS

For the ice cream

  • 8-10 pandan leaves
  • 1 can (300g) sweetened condensed milk
  • 1 cup (250ml) all purpose cream
  • 3/4 cup (200ml) thick coconut milk/cream
  • Green buko pandan food colouring/flavouring (optional)

To serve with (optional)

  • Buko pandan jelly
  • Cornflakes
  • Lychees
  • Shredded coconut meat

METHOD

  1. Place the pandan leaves together with the all purpose cream and coconut milk in a food processor or heavy-duty blender, and blitz/blend for a few minutes until the pandan leaves have been finely puréed.
  2. Pour the blended pandan-infused cream and coconut milk over a fine sieve and into a chilled large mixing bowl. Strain the cream mixture from the pandan leaf pulp, pressing down firmly with the back of a spoon to extract all of the liquid from the pulp. Discard the pandan leaf pulp.
  3. Whip the pandan-infused cream using an electrical hand-held mixer until soft peaks start to form. Add the sweetened condensed milk. You may also add a dash of vanilla extract at this point. Continue to whip to soft peaks, it should be fluffy and mousse-like.
  4. Pour into an airtight container and freeze for 4 hours or up to 24 hours. Check the mixture every 30 minutes and mix (“churn”) using a spoon to avoid it turning into granita (coarse flavoured ice).
  5. Let sit at room temperature for about 15 minutes before scooping and serving as it is or with other elements such as fresh coconut meat, buko pandan jelly, other fruits of choice, and crushed cornflakes for that extra added crunch. Enjoy!

Buko Pandan Ice Cream (No-Churn)

Buko Pandan Ice Cream (No-Churn)

BON APPÉTIT

– Ally xx

myTaste.com

Jelly Brains

Jelly Brains

Hello Everyone and Happy Halloween! I have a simple Halloween dessert idea that will definitely compliment your halloween-themed party! It requires no cooking/skill, only a bit of patience and effort needed really. The only thing you might not have handy at the moment is a brain mould! I purchased this brain mould 2 years ago for a project that I did for an Objects class and it was basically sitting in a box called “Kitchen Stuff” since I started moving here and there. I decided to take it out today (or more like yesterday in preparation for today) to make a Jelly Brain dessert for Marissa’s Halloween Party, which by the time this will be uploaded just happened, or happened yesterday night. I’m really looking forward to this party as this will be the first time, since primary school maybe, that I’ll be dressing up AND going to a Halloween party. I even made my own zombie costume!

Jelly Brains Ingredients

Jelly Brains Ingredients

PREP TIME 15 MINS | COOKING TIME 6 HOURS | SERVES 8-10

INGREDIENTS

  • 1.35L boiling water
  • 3 packs lime flavoured jelly crystals
  • Dark green food colouring, optional
  • Black writing icing

METHOD

  1. Add the jelly crystals into a large bowl of boiling water (follow packet instructions, this required 450ml of boiling water per packet). Stir until all the crystals have dissolved. If needed, add a few drops of green food colouring (or however much you want) to give it a deeper colour. Mix until well incorporated. Set aside to cool down completely as this will affect the outcome of your jelly brain! If your mixture is too hot, or even lukewarm, it will melt the writing icing straightaway.
  2. Outline the veins on the brain mould with the black writing icing. Place the outlined mould into the freezer to let it set. It is important that you place it in the freezer so that it will be able to hold its shape when pouring the jelly mixture into the mould.
  3. Place the mould into a bowl (this will allow the brain mould to stand upright while pouring the jelly mixture into it as well as when placed in the fridge during the setting process), and slowly and gently pour the jelly mixture into the mould from the sides. This will ensure that your veins will not run due to the pressure from the pouring. Cover the mould with cling wrap and place in the fridge for at least 6 hours or ideally overnight before serving. Braaaaaaaaains!!!

Jelly Brains

Jelly Brains

Don’t be afraid to mix up the colours a little bit. When I made them 2 years ago, I used red writing icing to outline the veins and a pineapple(?) flavoured jelly. I also did one part water to two parts evaporated milk to make it look like a real-ish human brain! Also, if you want to make it more for the adults, add tequila, vodka, or any other alcoholic beverage that you fancy.

Jelly Brains

BON APPÉTIT

– Ally xx

myTaste.com