No-Churn Buko Pandan Ice Cream

Buko Pandan ice cream with fine strips of young coconut and intense pandan flavor is easy to prepare at home and you don’t need an ice cream maker! Rich and creamy, it’s a frozen treat you’ll want all year round!

Since I learned how to make ice cream without an ice cream maker, I have yet to purchase commercial ice cream. Why would I do that when I can easily whip up a batch at home with minimal effort?

The process of making homemade ice cream is so simple and it’s just a matter of whipping up heavy cream and condensed milk and adding the flavors. Seriously, the hardest part is waiting for the mixture to freeze.

I have tried many varieties using this no-bottle method, such as avocado, mango and ube macapuno, all with excellent results. The ice cream is rich, creamy and much better than store bought with far fewer ingredients. And cheaper too!

Since buko pandan salad happens to be one of the most popular recipes on the blog, I thought you might want to enjoy its delicious flavors in ice cream form. Rich, creamy and full of shredded young coconut and intense pandan flavor, you’ll crave it all year round.

Unfortunately, if you don’t like using food extracts in your food preparation, this buko pandan ice cream is not for you. Buko pandan extract serves not only for aesthetic purposes, but also as the main flavor component.

I’m sure there are ways to use fresh pandan leaves, but I haven’t tried it and have no experience to guide you through the process.

Helpful hints

  • For thicker foam and better peaks, use heavy cream with at least 30% milk fat. You can replace Nestl√©’s versatile cream with heavy cream.
  • For maximum volume, heavy cream and condensed milk should be very cold. You can also chill the bowl and beaters in the freezer for about 20 to 30 minutes.
  • Start whipping the cream on low speed to create smaller bubbles for a stable foam. When the mixture starts to thicken, increase the speed to medium and continue beating until stiff peaks form.
  • Do not beat the cream or the fat in the mixture will separate from the liquid. You have reached stiff peaks when the cream is thick and heavy and clings to the whisks. Turn the whisk up to check. The tips should hold proudly and point straight up without collapsing.
  • Drain the young coconut VERY WELL as extra liquid will cause ice crystals and a rough texture.
  • You can also add Nata de coco to make the ice cream twice as delicious! Drain well so the syrup doesn’t sweeten the ice cream too much and fold them into the cream mixture along with the buko strips for extra yum.
  • The lighter and airier the whipped cream, the silkier the ice cream. Gently fold in the coconut, being careful not to blow the cream mixture.
  • Gently press the plastic wrap or wax paper over the entire surface of the ice cream to prevent ice crystals from forming.
    Store the ice cream container in the back of the freezer where the temperature is coldest and most consistent, as temperature fluctuations can result in a grainy texture.

How to serve and store

  • Enjoy frozen buko pandan ice cream as a dessert after a meal or whenever you need a sweet treat.
  • Store in an airtight freezer safe container and freeze for up to one week.

More pandan recipes

Buko Pandan is easy to make and a crowd pleaser! This Filipino-style salad with gulaman, young coconut, and tropical palms is creamy, delicious, and makes a great snack or dessert.

Buko Pandan Ice Cream

Homemade Buko Pandan Ice Cream with only four ingredients and no ice cream maker required. Rich, creamy and full of fresh young coconut and pandan flavor, it’s a great summer treat!

Preparation time: 10 min
Cooking time: 0 min
Freezing: 6 hours
Total time: 6 hours 10 minutes
By Lalaine Manalo
Course: Dessert


  • 2 cups heavy cream, very cold
  • 1 can (14 ounces) condensed milk, very cold
  • 3 drops of buko pandan flavored extract
  • 1 cup shredded young coconut, well drained


  • In a large bowl, combine heavy cream and condensed milk.
  • Using a hand mixer on low speed, beat the mixture until it begins to thicken. Increase the speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
  • While whisking, squeeze in a few drops of food coloring until desired color is reached.
  • Gently fold in the shredded coconut until separated.
  • Transfer the mixture to a 9 x 5 loaf pan. Cover with plastic wrap and lightly press the foil to the surface of the cream mixture.
  • Freeze for at least 6 hours or overnight. Serve frozen.