Fruit Pandan Ice Cream Salad Recipe

What could be better than ice cream and fruit salad combined? Try for yourself.


Categories Dessert, Fruit, Del Monte Fruit Cocktail
Preparation Time5 min.
Cooking Time24 hrs. and 15 mins.
Number of Servings 1


    • 2 pcs buko, meat cut into squares, reserve 1 1/4 buko juice
    • 4 pcs pandan leaves
    • 1 pack unflavored gelatin, mixed with fruit cocktail syrup
    • 1 can DEL MONTE Fiesta Fruit Cocktail (836g), drained, reserve syrup
    • 3 Tbsp sugar, white
    • 1/4 tsp food color, green
    • 2 1/2 cups ice cream, macapuno, partially thawed
    • 1 cup all-purpose cream
    • 2 Tbsp condensed milk

Cooking Tools Needed

    • Measuring Spoon
    • Measuring Cups
    • Spatula

Cooking Skills Needed

    • Mixing
    • Simmering


1. Cover and simmer buko water in a pan with pandan leaves for 5 minutes. Turn off heat. Remove pandan and add gelatin mixture, stir to dissolve then add sugar. Stir until dissolved. Add food color. Pour into 5 x 8-inch pan and chill until set. Cut into cubes.

2. Soften ice cream a bit. Blend with cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatin. Freeze overnight.

Lusog Notes

This dessert contains protein that helps in growth and development. It also has vitamin C that helps resist infections.

Chef's Tip

Thaw ice cream in the refrigerator for 20 to 30 minutes so that the whole block softens at the same time.




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