October 11, 2026

Kem Chuối – Vietnamese Banana Ice Cream

5/5 - (1 vote)

Every summer, my kids start asking the same question around the first hot weekend: “Dad, is it kem chuối season yet?”

It is a fair question. This dessert disappears from the freezer faster than I can slice it. It is also the only thing I make that gets a round of applause before anyone has taken a bite.

I did not make it first. My wife did. She set a plate of cold, creamy slices in front of me, and I ate every piece without asking a single question.

Only afterward, when I finally asked how she made it, did I realize how easy it is. A quick pot of coconut cream, a handful of roasted peanuts, some bananas, and a freezer. That is the whole story. I had been treating kem chuối like restaurant magic, and it was this simple the whole time.

What is Kem chuối – Vietnamese Banana Ice Cream?

Kem chuối is a classic Vietnamese frozen dessert. Despite the name, it is not scooped ice cream. Whole banana pieces are layered with a silky coconut cream, crunchy roasted peanuts, and grated coconut. It’s frozen in one block, then cut into slices. Think of it as a banana popsicle that went to culinary school. The outside is creamy, the center is a soft banana, and every bite has a little crunch.

I first tried it at a fair, standing in line in the heat with a paper cup in my hand. I expected kem chuối was something complicated, the kind of dessert you leave to the professionals. Then I took one bite and asked myself how anything this good could exist without a machine and a long list of techniques.

When I got home, my wife laughed at me. She had made it before, and she walked me through it in the kitchen. I could not believe how simple it was. There is no churning, no custard, and no stress. You cook a quick coconut cream on the stove, roast some peanuts, layer everything in a container, and let the freezer do the rest.

That was years ago. Now it is a summer tradition in our house. My kids help me crush the peanuts (the bag-and-rolling-pin step is their favorite part), and then they hover around the freezer like tiny guards. Some of them are not subtle about it.

If you are looking for a Vietnamese banana ice cream that is easy to make, uses ingredients you can find at a normal grocery store, and is fun for kids to help with, this is the one.

Ingredients, Substitutions & Adjustments

Bananas: Choose bananas that are ripe and sweet but still firm. Overripe ones turn mushy and brown quickly once they are layered and frozen. Slightly firm bananas hold their shape and slice cleanly.
Coconut cream: Use full-fat coconut milk if you have it, or grate coconut to make your own coconut cream. In this recipe, I use a can of coconut milk. Chill the can first and scoop out the thick part.
Tapioca starch: Combine with the coconut cream to make the base. The starch thickens the cream just enough to set into a smooth, almost custard-like texture instead of freezing into icy crystals. If you skip it, the result will be much harder and less creamy. Cornstarch works as a 1:1 swap.
Condensed milk: If you do not have it, add an extra tablespoon of sugar. The cream will be a little less rich but still delicious.
Yogurt: This is the secret ingredient. The yogurt adds a gentle tang that keeps the coconut cream from tasting too heavy. A small cup is enough. Greek yogurt gives a thicker result. Coconut yogurt works if you want to avoid dairy.
Salt: Balances the sweetness and brings out the coconut flavor. Trust it.
Roasted Peanuts: Roasting them yourself makes a real difference. The smell alone is worth it, and they stay crunchy once the dessert is frozen. Cashews or almonds are good alternatives, and they are also a good option if you are serving anyone with a peanut allergy. Check the labels on every ingredient if allergies are a concern.
Grated coconut: Frozen grated coconut from an Asian market is ideal. Unsweetened desiccated coconut also works. Just add a spoonful of water to soften it.
Vanilla extract: Adds a warm, sweet aroma that rounds out the coconut and banana. You can also scrape the seeds from half a vanilla pod, or use a few drops of pandan extract for a more Vietnamese flavor. If you don’t have any of these, skip them. The dessert will still be creamy and delicious, just a little less fragrant.

How to make Kem chuối – Vietnamese Banana Ice Cream?

Step 1: Make the cream base

Whisk the tapioca starch into the water until it is smooth. Pour it into a pot with the coconut cream, sugar, and salt. Warm over low heat, stirring occasionally, until it just starts to simmer. You will notice it thicken slightly and turn glossy. That is your cue.

Add the condensed milk and vanilla extract, then take the pot off the heat. Let it cool for a few minutes before adding in the yogurt. If the mixture is too hot, the yogurt can curdle.

Step 2: Prepare the peanuts

Add the peanuts to a dry pan over low heat. Stir them regularly until they turn a deep golden brown, which takes patience. Turning up the heat will only burn them. When they smell nutty and look toasty, move them to a colander and rub off the skins. Let them cool. Put the cooled peanuts in a bag and crush them with a rolling pin. Aim for bite-sized pieces, not powder.

Step 3: Layer everything

Peel off the bananas and cut them into long pieces. Then start layering: bananas first, then peanuts, then grated coconut and cream base. Repeat until the container is full , finishing with the cream.

The layers do not have to be perfect. They will look beautiful when you slice them, with the banana, cream, and peanuts showing in every piece.

Step 4: Freeze and serve

Cover the container and freeze for at least 6 hours, until completely firm. When you are ready to serve, let it sit at room temperature for a few minutes, then cut it into bite-sized pieces with a sharp knife. Serve right away, ideally with a lot of people waiting.

Frequently Asked Questions

How to store Kem chuối?

Store kem chuối in the freezer, not the fridge. It is a frozen dessert, and it will not hold its shape in the refrigerator.
Keep the container tightly covered, or wrap the whole block in plastic wrap and then foil. This keeps out freezer odors and stops ice crystals from forming on the surface. For the best flavor and texture, enjoy it within about 2 to 3 weeks. After that, it is still safe to eat if kept frozen, but the bananas may darken slightly and the peanuts may lose some crunch.

That is all there is to it. Five minutes of prep, one pot, and a freezer that does the hard work. It is the kind of recipe that makes you feel like a kitchen genius, and I will happily take the credit even though the idea came from my wife.

If you make this kem chuối at home, I would love to hear how it turns out. Tell me in the comments, and let me know if your family fights over the last slice as mine does.