Pandan Butterscotch Ice Cream Bread (ปังไอติมบัตเตอร์สก็อตใบเตย)

1.Prepare the ice cream: Wash the pandan leaves and cut into small pieces. Blend with coconut water until smooth, then strain. Add coconut milk, whipping cream, sweetened condensed milk, and salt. Blend until well combined. Pour into a freezer-safe container and freeze for at least 24 hours until completely firm.

2.Once fully frozen, process the ice cream in a blender or food processor until smooth. If it becomes too soft, return it to the freezer for 1–2 hours until it reaches a scoopable consistency.

3.Prepare the coconut palm sugar butterscotch: Combine palm sugar, coconut milk, and butter in a saucepan. Cook over medium heat until melted and slightly thickened. Remove from heat and stir in whipping cream to adjust the consistency. Let cool slightly before using.

4.To serve, place a slice of pandan butterscotch bread on a plate. Scoop the pandan ice cream on top, drizzle generously with coconut palm sugar butterscotch, and finish with roasted peanuts as desired.