Pandan and gula melaka no churn ice cream

Name: Pandan and gula melaka no churn ice cream
Total time: 20 min
Cuisine: Malaysian
Ingredients: 300ml double cream; 395g tin sweetened condensed milk; 150ml coconut cream; 2 tsp pandan extract; 60g gula melaka, chopped; 60ml water; 0.25 tsp salt

Creamy, green, fragrant pandan ice cream ribboned with dark palm sugar syrup, made without a machine.

Time20 min plus freezing
LevelEasy
Costabout £0.57 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 scoops

Ingredients

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300 mldouble cream
395 gtin sweetened condensed milk
150 mlcoconut cream
2 tsppandan extract
60 ggula melakachopped
60 mlwater
¼ tspsalt

Method

1
Heat the palm sugar and water in a small pan for 4 minutes until syrupy. Cool completely.
4 min
2
Whip the double cream in a large bowl to soft peaks. Do not over whip.
3
In another bowl stir the condensed milk, coconut cream, pandan extract and salt until smooth.
4
Fold the condensed milk mixture into the cream gently until just combined and an even pale green.
5
Pour a third into a freezer proof 1 litre container, drizzle over a third of the syrup and repeat to make three layers. Swirl once with a knife.
6
Cover and freeze for at least 6 hours or overnight. Leave 5 minutes at room temperature before scooping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.