No-Churn Buko Pandan Ice Cream

Ingredients

• 2 cups heavy cream, very cold
• 1 can (14 ounces) condensed milk, very cold
• 3 drops buko pandan flavor extract
• 1 cup shredded young coconut (buko), drained well

Instructions

1. In a large bowl, combine heavy cream and condensed milk.
2. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
3. While beating, squeeze a few drops of food coloring until the desired color is achieved.
4. Gently fold in buko until distributed.
5. Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the film against the surface of the cream mixture.
6. Freeze for at least 6 hours or overnight. Serve frozen.