Pandan is like the vanilla of South-East Asia; it flavors many desserts and makes them bright green. I was very tempted to try out a canned version of Pandan Leaves Extract that I hadn’t see before, but I got nervous about the FDC Yellow 5 and FDC Blue 1 ingredients so instead, I added a tiny amount of green tea powder to give the ice cream its light green hue. Then I made some Gula Melaka aka Palm Sugar Syrup, and drizzled this over the ice cream. YUM. Reminds me of my childhood in Malaysia.