Buko Pandan Ice Cream



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


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

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