Monday 10 February 2014

Coconut pandanus no-churn ice cream

I like having some ice cream in the freezer. I don't need lots of different flavours; just one, for when the urge strikes.

This one is based on Nigella's one-step, no-churn coffee ice cream, which is the perfect recipe to produce a fairly small quantity of ice cream without much in the way of fancy equipment. The coconut cream gives it a harder texture, as it sets into flakes that give it a sort of stracciatella mouthfeel. If I'd had some rum I would have added it, but I didn't, so there you are. The pandanus extract is what gives it the lurid green colour, but also adds a rich vanilla-y, coconutty flavour, complementing the coconut cream and coconut chips. I just ate it as-is, but it would be brilliant with some warm chocolate sauce, or with grilled pineapple chunks.

Coconut pandanus no-churn ice cream

300ml double cream
175g condensed milk
1 tsp pandanus essence
100g coconut cream (I've found buying coconut milk & cream in the UK bothersome. Nearly all of the supermarket brands are only about 60% coconut & the rest is stabilisers, whereas in Australia it's mainly the reduced-fat, or the really cheap ones that have that sort of dreck in them. For this you want a 100% coconut cream product)
25g sweetened coconut chips

Whisk the cream, condensed milk and pandanus essence to soft, billowy peaks. Fold in the coconut cream and coconut chips , scrape into a plastic box and freeze. Take out of the freezer a couple of minutes before serving to ripen.
No idea why the colour intensified like that on freezing.


leaf (the indolent cook) said...

Love the taste of pandan, though I don't think I've used pandan essence. That does look unexpectedly green!

Gemma said...

I've made one of Nigella's no-churn ice-creams before but this has reminded me that I really need to try the coffee one soon!

wildtomato said...

I love pandan! They remind me of Vietnamese waffles, one of my favorite snacks.

Bettina Douglas said...

that looks very nice. Would it work as a pannacotta as well?

Alicia Foodycat said...

Leaf - I was told Malaysians were all about the lurid green with pandan!

Gemma - I do like them. So simple!

Wild tomato - I have never had a Vietnamese waffle!

Mother - I think it'd be lovely as a pannacotta. Or a baked custard.

Joanne said...

Ooo I love pandan flavored treats! THis looks great!

Choclette said...

I had no idea you good get pandan as a flavour, not that I have any idea what the flavour is like. I'm now desperate for some warmer weather so I can make some no-churn ice-cream using coconut cream - sounds fabulous. And you are so right, I find it really hard buying good quality coconut milk.

grace said...

how cool that the color became more vibrant! pandan is an unfamiliar flavor to me, but as much as i love coconut, i'm pretty sure the combo would be a hit.

Cheesetomato said...

I used 4 TBSP of freshly made pandan extract. it beats store bought essence and it's natural colouring. to get the extract, use about 8 fresh pandan leaves. cut into strips. add a bit of water n throw it into a blender. use a sieve and extract the juice. let this juice sit in the fridge for a day or more. you will see a suspension. the darker green portion at the bottom is the good stuff used to make ice cream. separate by gently pouring out the top diluted bit. we use the extract for pandan chiffon cake too. enjoy!

Alicia Foodycat said...

Cheesetomato clever! I hardly ever see fresh pandan leaves though.


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