If you haven’t guessed by now, I just love making no-churn ice cream! It’s one of the easiest desserts you can make because there are really only TWO basic ingredients that you need (whipping cream and sweetened condensed milk, both of which I almost always have on hand). And you can get really creative with all the additions, so the flavour options are literally endless!

To make pandan flavour, I would normally blend pandan leaves with some coconut milk, and then add a few drops of colouring to achieve a deeper shade of green. But just to keep things really simple, I took a shortcut this time by using only pandan extract. Actually, I used 2 different brands of extract: Koepoe Koepoe Pandan Paste, which gives flavour and colour (a very intense colour, I should say, so you have to be careful to not add more than 1 or 2 drops at a time, unless you’re aiming for a neon, glow-in-the-dark treat!), and also, some colourless pandan extract to boost the flavour without further enhancing the colour.

Ok, now let’s talk about the salted gula melaka caramel, which i’m sure you’ll all agree is really the best part, am I right?! This caramel is made the same way as regular caramel, except that Gula Melaka, or palm sugar, is used instead of white sugar. The taste of Gula melaka is more complex. It can be compared to brown sugar, but with more depth of flavour. It’s smoky and caramelly, with butterscotch and coconut notes. One taste of this salted caramel, and you’ll see why it’s to die for! Swirl it through the ice cream and then generously drizzle more on top…it’s that good!

If you want more no-churn ice cream ideas, be sure to give these a try:
No Churn Pumpkin Pie Ice Cream
Dulce de Leche Ice Cream with Pecan Nougatine
Chocolate Peanut Butter Ice Cream with Toasted Almonds
Durian Ice Cream

Did you make this recipe?

Share your comments below.  Don’t forget to take a photo, tag it @divinelydelish on Instagram and hashtag it #divinelydelish 😊 I’d love to see your creations!

To see more of my food photos and videos, be sure to follow me on Instagram, Facebook, Pinterest, and YouTube ❤

PANDAN ICE CREAM WITH SALTED GULA MELAKA CARAMEL

Makes 8 to 10 servings

Ingredients:

Ice Cream:

1 can (300 ml) sweetened condensed milk
2 drops (or more, depending on colour preference) Koepoe Koepoe Pandan Paste
2 teaspoons colourless pandan extract (I used this)
1-2 tablespoons vodka or coconut rum (optional)
2 cups (500 ml) whipping cream

Salted Gula Melaka Caramel (Adapted from this recipe; makes 310 ml or about 1.25 cups):

207g gula melaka, shaved or cut into small pieces
135 ml water
56g lightly salted butter
120 ml whipping cream
1/4 teaspoon salt

Method:

1. Combine gula melaka and water in a medium sauce pan over low heat. Cook until it dissolves, stirring occasionally (it’ll take 7 to 10 minutes, depending on size of gula melaka pieces). 

2. Stir in butter until it melts.

3. Turn up the heat and bring to a boil over medium heat. Then lower heat to medium low and simmer for about 10 minutes.** To prevent crystallization, do not stir. Instead, you can tilt the pan from side to side to mix it. (**Unlike white sugar, which gets darker as it caramelizes, you won’t be able to tell with gula melaka, so it’s important to keep an eye on it to make sure it doesn’t burn; lower the heat if necessary).

4. Remove the sauce pan from the heat. Slowly add in the cream and then the salt. Stir to mix well. Adjust the saltiness if needed. Allow to cool and then pour into a glass jar. The caramel will thicken as it cools.

5. Once the caramel has cooled, you can start making the ice cream. Using a mixer with a whisk attachment, whip the whipping cream on medium-high speed until stiff peaks form.

6. Pour the condensed milk into a medium bowl. Mix in the pandan paste and extract. Add in the vodka or coconut rum (optional). Add in a little of the whipped cream and mix to lighten up the condensed milk. Pour mixture into the bowl of whipped cream.

7. Using a spatula, gently fold the mixture just until incorporated. Do not overmix.

8. Pour about 1/3 of the mixture into a 8.5″ x 4.5″ (21.5 x 11.5 cm) loaf pan. Drizzle about 3 tablespoons of caramel over, then add in 1/2 of the remaining ice cream, followed by another 3 tablespoons of caramel, and then add in the rest of the ice cream and drizzle 3 tablespoons of caramel on top.

9. Run a knife through the ice cream to swirl it. Place a sheet of wax paper on top to prevent ice crystals from forming.

10. Freeze for at least 6 hours (or preferably overnight).

11. Serve ice cream topped with additional salted caramel, if desired.

Note: The ice cream is best consumed within 1 to 2 weeks. Store any leftover salted caramel in a jar – it will keep for up to one month in the fridge.