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.

📢 Advertisement

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

✨

Want more like this?

Generate a custom recipe with AI

AI Generator

Samosa Chaat Nachos – Crispy & Light

Shattered samosa crisps layered with tangy tamarind chutney, cooling yogurt, and aromatic chaat masala—all the street-food magic without the deep-fry guilt. Save 40% calories while keeping the authentic crunch and flavor explosion.

Dalgona Matcha Latte – Fluffy Green Dream

Whipped matcha foam meets silky milk in this Instagram-worthy latte that delivers café indulgence at home. Our Fat Switch cuts 38% of calories by swapping sweetened condensed milk for allulose, keeping the luxurious texture and addictive sweetness without the guilt.

Pandan Coconut Pudding with Gula Aren Caramel

Silky Indonesian pandan custard infused with coconut essence, crowned with glossy gula aren caramel. This Fat Switch version swaps traditional condensed milk for evaporated milk and reduces coconut cream by half—slashing 230 calories (40%) while keeping every drop of tropical magic intact.