You don't need an ice cream machine to make this easy and creamy no-churn ice cream with pandan flavor. What a refreshing and delicious treat for warm weather. This is an incredibly easy recipe with no cooking required.
Cut the pandan leaves into small pieces with kitchen shears. Put them inside a blender. Add the milk and blend until the pandan leaves are pulverized
Strain the mixture and squeeze out extra liquid from the pandan pulp. Make sure you collect 100 ml of this greenish color milk
Whip everything:
Combine pandan milk, condensed milk, cold heavy cream, salt, and pandan essence in a large mixing bowl. If you don't use pandan essence, the ice cream will have very light green color, which is normal for natural green color from pandan leaves. The pandan essence gives a more intense color, so don't over use it
If you use a stand mixer, use a whisk attachment. Whip until the mixture is thickened and has a soft peak. Do not overwhip or you will end up with a grainy texture and might even turn into butter if you whip for too long. You want a smooth, creamy, thick, and soft peak
Freeze:
Transfer this into a freezer-safe container or ice cream container if you have one. Freeze for at least 6-8 hours, or best overnight
To serve:
The ice cream will freeze hard. If you use low-fat milk, then the mixture will be icy as expected (more water content gives more icy texture). You can take it out and let it sit at room temperature for a minute or two (depending on how warm it is where you are) and it will be easier to scoop