Desserts 🤖 AI Generated

Cendol Ice Cream Sandwich – Pandan Jelly Bliss

Transport yourself to Southeast Asia with this stunning cendol ice cream sandwich: creamy pandan and coconut ice cream layered with chewy green jelly, all cradled in vibrant rainbow bread. This Fat Switch version cuts 40% of calories by swapping full-fat coconut milk for lite coconut and Greek yogurt, delivering the same luxurious texture without the guilt.

45m

Prep Time

20m

Cook Time

Servings

312

Calories

Protein

🛒 Ingredients

✓ 10 pandan leaves, cleaned and tied in knot
✓ 1 cup lite coconut milk
✓ 3/4 cup Greek yogurt (0% fat)
✓ 1/3 cup honey
✓ 1/4 cup sweetened condensed milk (optional, for richness)
✓ 1 tbsp vanilla extract
✓ 1/2 tsp salt

👨‍🍳 Instructions

1. Make the Pandan Ice Cream Base: Tie 10 pandan leaves in a knot. Heat 1 cup lite coconut milk in a saucepan over medium heat with the pandan knot for 8 minutes until fragrant. Remove from heat and let cool to room temperature (20 minutes). Strain out pandan leaves, pressing gently to extract all flavor.

2. Blend Ice Cream Ingredients: In a blender, combine the infused coconut milk, 3/4 cup Greek yogurt, 1/3 cup honey, 1/4 cup sweetened condensed milk, 1 tbsp vanilla, and 1/2 tsp salt. Blend on high for 90 seconds until silky smooth and pale green from pandan.

3. Churn the Ice Cream: Pour blended mixture into an ice cream maker and churn according to manufacturer's instructions (typically 20–25 minutes). The mixture should reach soft-serve consistency. Transfer to a freezer-safe container and freeze for at least 4 hours until firm.

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4. Prepare Cendol Jelly: Heat 1 cup lite coconut milk, 1/2 cup water, and 1/4 cup sugar in a saucepan over medium heat with 5 pandan leaves. Simmer for 5 minutes. Mix tapioca flour with 3 tbsp water to form a slurry. Slowly stir slurry into hot coconut mixture while stirring constantly until thickened (2 minutes). Strain out pandan leaves. Pour into a shallow dish, cool, then refrigerate until set (2 hours). Cut into small cubes or push through a cendol maker for thin jelly strands.

5. Make Rainbow Bread Dough: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. In another bowl, beat 2 eggs with 2 tbsp honey, 1/2 cup milk, and 1/4 tsp vanilla. Combine wet and dry ingredients until a soft dough forms. Divide dough into 5 equal portions. Add 3–4 drops of food coloring (red, yellow, blue, green, and plain) to each portion and knead until evenly colored.

6. Layer and Roll Rainbow Bread: On parchment paper, roll each colored dough portion into a thin 6×8 inch rectangle (1/8 inch thick). Stack all 5 layers on top of each other, pressing gently. Roll the stacked dough into a tight spiral from one long edge. Flatten the spiral to 1/4 inch thickness and cut into 12 equal squares (approximately 2.5×2.5 inches each).

7. Toast the Rainbow Bread: Heat a non-stick skillet or griddle over medium heat. Brush each rainbow bread square with 1/2 tsp melted coconut oil on both sides. Toast for 2–3 minutes per side until light golden and the colors brighten. Transfer to a cooling rack. Bread should remain slightly chewy inside.

8. Assemble the Sandwiches: Remove ice cream from freezer and let soften for 5 minutes. Place a toasted rainbow bread square on a work surface. Spread or scoop 2 tablespoons of pandan ice cream onto the bread. Scatter 1 tablespoon of cendol jelly cubes over the ice cream. Top with a second toasted rainbow bread square, pressing gently.

9. Serve Immediately: Serve cendol ice cream sandwiches immediately while the bread is still warm and the ice cream is cold, creating a delightful textural contrast. Optionally, dust with a pinch of desiccated coconut or a drizzle of sweetened condensed milk on the side.

📊 Nutrition per Serving

Calories312 kcal

Protein9g

Carbohydrates62g

Fat8g

🏷️ Tags

#pandan ice cream sandwich recipe#Southeast Asian desserts low-calorie#cendol ice cream homemade

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