Fragrant pandan, creamy coconut and rich gula melaka come together in this easy Pandan Gula Melaka Ice Cream! Prepared using the NINJA Creami, this frozen treat takes inspiration from familiar Southeast Asian flavours while remaining simple enough to recreate at home.

The ice cream base combines full cream milk, coconut milk and whipping cream for a creamy texture without being overwhelmingly rich. Fresh pandan leaves provide a natural fragrance, while a little pandan extract helps the flavour and colour remain noticeable after freezing.

Instead of incorporating the gula melaka into the ice cream, I serve it as a drizzle. This keeps its deep caramel flavour distinct, preserves the beautiful green pandan colour and allows everyone to adjust the sweetness according to preference!

Why Use Both Fresh Pandan and Pandan Extract?

Fresh pandan gives the ice cream its natural, aromatic character. However, its flavour can become less noticeable once frozen because cold temperatures dull our perception of flavour.

A small amount of pandan extract reinforces the aroma and gives the finished ice cream a more recognisable green colour. You can use only fresh pandan, or only pandan extract too if preferred.

My Experience Using the Ninja Creami

This was also one of my first attempts using the Ninja Creami, and there was a small learning curve. The Creami processes a completely frozen base just before serving.

I learnt to trust the process, as I saw that after the first ice cream cycle, my ice cream look powdery and I spun with more whipping cream. What I realised through a second batch was to simply use the re-cream function and it works like magic.

I also learnt that it’s always good to place the tub back into the freezer for a short blast if you’re in hot and humid countries, so as to produce cleaner scoops. This is especially so since our homemade ice cream doesn’t have any added stabilisers.

The Creami works wonderfully once you understand its rhythm, and the ice cream stores well for weeks in that same texture and consistency!

Without further ado, the recipe.

Pandan Gula Melaka Ice Cream Recipe
by Javier Tan August-15-2026

Make fragrant Pandan Gula Melaka Ice Cream using the Ninja Creami, served with a rich gula melaka drizzle and toasted coconut.

Ingredients 

  • 1/2 Cup + 2 Tbsp or 150g Milk
  • 8 Pandan Leaves, cut into small slices
  • 3 Tbsp + 1/2 Tsp or 40g White Sugar
  • 1/2 Cup + 2 Tbsp or 150g Coconut Milk
  • 1/3 Cup + 2 Tbsp or 110g Whipping Cream
  • 1/2 Tsp or 2.5ml Pandan Extract
  • 1/2 Tsp or 2.5ml Vanilla Essence
  • Pinch of salt
  • (Optional) Toasted coconut
  • Gula Melaka Syrup (I melt 60g gula melaka with 30ml water, low heat)

Instructions

  1. Blend milk with pandan leaves until evenly coloured, and then sieve into a small saucepan.
  2. Then, mix in the sugar and heat at low heat until all sugar has dissolved (up to 5 mins).
  3. Mix in the coconut milk, whipping cream, pandan extract, vanilla essence and pinch of salt. Transfer into the Creami tub and freeze for 24 hours.
  4. Thereafter, press the ice cream mode once, then the re-spin mode. If you live in a really hot country / area, consider freezing for a short blast again before serving.
  5. Serve with gula melaka syrup and toasted coconut!

Details

  • Prep time: 30 mins
  • Cook time: 10 mins
  • Total time: 40 mins (excluding overnight resting)
  • Yield: Makes 1 standard Ninja Creami tub

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store well in the freezer for up to a month, with best flavours up to 2 weeks if using fresh pandan.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan