Buko Pandan Ice Cream is a beloved Filipino dessert that combines the tropical flavors of young coconut and pandan. This no-churn recipe allows you to create a creamy, flavorful ice cream without the need for an ice cream maker.

FULL RECIPE:

Ingredients

• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• 1 to 1.5 teaspoons buko pandan extract
• Scraped meat from 2 young coconuts (approximately 1 cup)

Directions

1. Prepare the Coconut Mixture: In a bowl, combine the scraped young coconut meat with the sweetened condensed milk. Add the buko pandan extract and mix well. Set aside.
   
2. Whip the Cream: In a separate large bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream until stiff peaks form. This process incorporates air, giving the ice cream its creamy texture.
   
3. Combine Mixtures: Gently fold the coconut mixture into the whipped cream. Ensure that the mixture is well combined, but be careful not to deflate the whipped cream.
   
4. Freeze: Transfer the combined mixture into a 9×5 inch loaf pan or any freezer-safe container. Cover with plastic wrap or foil to prevent ice crystals from forming. Place in the freezer and let it set overnight, or for at least 6 hours, until the ice cream is firm.
   
5. Serve: Before serving, allow the ice cream to sit at room temperature for about 5 minutes to soften slightly for easier scooping. Enjoy your homemade Buko Pandan Ice Cream!
   

Nutrition Facts

• Calories: 399 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 29g
• Saturated Fat: 19g
• Cholesterol: 98mg
• Sodium: 87mg
• Potassium: 263mg
• Sugar: 27g
• Vitamin A: 1000 IU
• Vitamin C: 1.7 mg
• Calcium: 180 mg
• Iron: 0.4 mg

The Cultural Significance of Buko and Pandan in Filipino Cuisine

Buko and pandan are two iconic ingredients deeply embedded in Filipino culinary traditions. Buko, or young coconut, is widely used in desserts and beverages, valued for its tender meat and sweet, refreshing juice. It is often used in festive dishes like buko salad, halo-halo, and coconut cakes. On the other hand, pandan leaves are prized for their aromatic fragrance and vibrant green color. Pandan is often referred to as the “vanilla of Southeast Asia” because of its sweet, floral scent. The leaves are typically boiled or blended to extract their essence, which is then used to flavor rice, cakes, and beverages.

The Simplicity of the No-Churn Method

One of the most appealing aspects of making Buko Pandan Ice Cream at home is that it requires no ice cream machine. The no-churn method relies on whipping heavy cream to create an airy texture, which is then folded into a sweetened condensed milk mixture. This results in a velvety, smooth ice cream with a creamy mouthfeel. Unlike traditional ice cream recipes that require cooking a custard base and churning, the no-churn technique is both time-efficient and beginner-friendly. The whipped cream serves as the base, while the condensed milk adds sweetness and prevents ice crystal formation. The addition of buko pandan extract infuses the ice cream with its signature flavor, while shredded young coconut provides texture and enhances the tropical taste.

Choosing the Right Ingredients for Authentic Flavor

To achieve the most authentic taste, it is important to select high-quality ingredients. Fresh buko, sourced from young coconuts, yields tender, slightly chewy meat that adds a satisfying texture to the ice cream. If fresh buko is unavailable, frozen or canned young coconut can be used as a substitute. Ensure the coconut is properly drained to prevent excess moisture from affecting the ice cream’s consistency. Buko pandan extract is a key ingredient in this recipe, providing the iconic green hue and signature pandan flavor. Many Asian grocery stores offer bottled buko pandan extract, which is convenient and consistent in flavor. For those who prefer a natural alternative, pandan leaves can be boiled to extract their fragrant essence.

Enhancing the Ice Cream with Additions and Variations

While the classic buko pandan combination is already a winning flavor duo, there are numerous ways to customize and enhance the ice cream. For added texture, nata de coco or coconut jelly can be mixed into the ice cream before freezing. These chewy, translucent cubes provide a delightful contrast to the creamy base. For a burst of fruity freshness, consider incorporating diced tropical fruits like mango, lychee, or jackfruit. The natural sweetness and juiciness of these fruits complement the creamy coconut flavor. Another creative addition is toasted desiccated coconut or slivered almonds, which lend a crunchy element and a nutty depth.

Perfecting the Freezing Process

To ensure the best results, it is important to follow proper freezing techniques. After the ice cream mixture is prepared, transfer it to an airtight container. Press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container with its lid. This prevents ice crystals from forming and maintains the creamy texture. The ice cream should be frozen for a minimum of six hours, though overnight freezing is recommended for optimal firmness. If the ice cream becomes too hard, allow it to sit at room temperature for a few minutes before scooping. This brief softening period will make it easier to serve and enjoy.

Serving Suggestions and Pairings

Buko Pandan Ice Cream is a versatile dessert that can be enjoyed on its own or paired with complementary treats. For a traditional Filipino dessert experience, serve the ice cream alongside leche flan or halo-halo. The caramel richness of leche flan pairs beautifully with the creamy coconut and pandan flavors. For a refreshing twist, serve the ice cream in a coconut shell for a tropical presentation. You can also layer it with crushed graham crackers or sponge cake for a buko pandan ice cream cake. Topped with additional shredded coconut or a drizzle of pandan syrup, this dessert becomes a show-stopping centerpiece at any gathering.

Conclusion

Buko Pandan Ice Cream captures the essence of Filipino flavors in a frozen delight that is both indulgent and nostalgic. The simplicity of the no-churn method makes it accessible to home cooks of all skill levels, while the use of authentic ingredients ensures a true taste of the Philippines. By customizing the recipe with add-ins like nata de coco, tropical fruits, or toasted coconut, you can create a dessert that suits your personal preferences and adds a touch of creativity.