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Homemade Buko Pandan Ice Cream Recipe


  • 3 drops buko pandan flavor extract

  • 1 cup buko meat, shredded and drained well

  • 2 cups heavy cream

  • 1 can (14 oz) condensed milk

  • Green food coloring


  1. Combine the heavy cream and condensed milk in a large bowl.

  2. Beat the mixture (using a hand mixer at low speed) until it begins to thicken.

  3. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.

  4. While beating, squeeze a few drops of food coloring until the desired color is achieved.

  5. Gently fold in the shredded buko until distributed.

  6. Transfer the mixture into a 9 x 5 loaf pan.

  7. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.

  8. Freeze for at least 6 hours or overnight.

  9. Serve frozen and enjoy!

IMAGE: (suzysupnet)

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