No-churn ice cream

Illustrating the pointlessness of ice cream makers 🍨

Hello and welcome to Flavoursome stories! This is my very first post. Before comics became a major part of my life, I used to take pictures of the food I made. I’ve always wanted to have a food blog that’s fun to update and wouldn’t take me hours to draw.

So here’s what I plan to do: draw 1 recipe per week on my iPad, without a draft. My posts will be in two parts: a comic followed by a recipe. It’s going to be messy, but I know I’ll enjoy myself very much.

No-churn pandan ice cream

Ingredients

• 1 carton (473 ml) whipping cream

• 1 can (300 ml) condensed milk

• 100 g pandan leaves

• 1 cup (250 ml) coconut milk

Preparation

1. Place a 9x13 inch pan in the freezer.

2. With scissors, cut the pandan leaves into 2-cm long pieces.

3. In a blender, purée the pandan leaves with the coconut milk. Strain the mixture and set aside.

4. Place the whipping cream in a bowl and beat with an electric mixer until stiff peaks form.

5. In another bowl, loosen the condensed milk with a third of the whipped cream and the pandan purée.

6. With a spatula, fold in the rest of the whipped cream until well combined.

7. Pour the mixture into the pan. Freeze for 8 to 10 hours or until firm.

Thanks Jen for telling me I could make ice cream without a machine.