Soak red beans overnight. Rinse and discard soaking water.
Combine red beans, sugar, pandan leaves, and water in a medium size pot. Simmer on low for about 1 to 1½ hours or until beans are soft and most of the water has been absorbed. If water boils down too quickly and beans are not soft yet, add a little more water and continue boiling.
Remove pandan leaves. Add coconut milk and let it come to a boil. Turn off the stove.
Stir in in cream. Cover and chill overnight.
Remove ice cream mixture from the refrigerator. Add cream style corn and stir to combine.
Place frozen bowl on base of ice cream maker and turn it on.
Pour ice cream mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.