Pandan-Coconut Ice Cream

  • Serves

    makes About 1 Pint


Often used in Thai desserts, pandan leaf lends a warm, nutty, sweet flavor to this coconut ice cream.


  • 1 (14-oz.) can coconut milk (not light or reduced-fat)
  • 1 cup milk
  • 13 cup heavy cream
  • 1 cup shredded, unsweetened coconut
  • 12 cup sugar
  • 14 tsp. kosher salt
  • 2 frozen pandan leaves, coarsely chopped
  • 1 tbsp. vanilla extract


Step 1

Bring coconut milk, milk, cream, coconut, sugar, and salt to a boil in a 2-qt. saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat and stir in pandan leaves; cover and set aside for 1 hour. Discard pandan leaves. Stir in vanilla; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.

Step 2

Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.

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