Kem Chuối - Vietnamese Banana Ice Cream
Kem Chuối is a creamy Vietnamese frozen treat made with sweet bananas, crunchy roasted peanuts, and coconut cream. Layer, freeze, slice, and enjoy. No ice cream machine needed.
Equipments
- 1 pot
- 1 Pan
- 1 Spatula
- 1 Rolling Pin
Ingredients
- 8 Bananas ~ 1.5 lb
- 0.2 lb Grated coconut
- 0.3 lb Roasted peanuts
Cream base
- 1 can Coconut cream I used 400 ml Coconut cream
- 3 tbsp Sugar
- 2 tbsp Condensed milk
- 2 tbsp Tapioca starch
- 1 tsp Salt
- 1/2 cup Water
- 1/2 tsp Vanilla extract
- 1 cup Plain yogurt
Instructions
- Make the cream base: Whisk the tapioca starch into the water, then add it to a pot with the coconut cream, sugar, and salt. Stir constantly over low heat until the mixture just begins to simmer. Add the condensed milk and vanilla, let it cool slightly, then fold in the yogurt.
- Prepare the peanuts: Roast the peanuts in a pan over low heat until deep golden brown. Rub off the skins, let them cool, then crush into bite-sized pieces.
- Layer the ingredients: Peel the bananas and cut them into long pieces. In a container, layer the bananas, roasted peanuts, grated coconut, and cream base. Repeat until the container is full.
- Freeze and serve: Freeze for at least 6 hours, until firm. Cut into bite-sized pieces and serve with roasted peanuts on top.
Notes
Tips:
- Less sweet: Cut the sugar to 2 tbsp. The bananas and condensed milk already bring plenty of sweetness.
- Kid-friendly: Let the kids crush the peanuts, layer the bananas, and add the coconut. It keeps them busy, and they are much more excited to eat something they helped make.
- Extra crunch: Add a handful more peanuts to the layers. I do this when my sweet-toothed relatives visit.