Experimenting with my new ice cream maker! This is buco pandan ice cream (vegan, gluten-free):
1 7.5-ounce can of sweetened, condensed coconut milk
0.75 cups unsweetened almond milk
0.5 teaspoons buco pandan extract
I blended them all together then froze them per my ice cream maker’s instructions for 24 hours. Then I ran it through the maker on the ice cream setting.
It was a little powdery, so I added a splash of plant cream and ran it through the maker’s re-spin function.
It is absolutely delicious, and the condensed coconut milk was absolutely the right thing for this, adding coconut to the depth of flavor.
This is actually the second batch I’ve made. The first one was vegan vanilla gelato, which we topped with chocolate hazelnut spread. It was eaten too quickly to get a picture.
