Beat the Heat with Homemade Vietnamese Banana Ice Cream

As the scorching Saigon summer kicks into full gear, there’s no better way to cool down and satisfy your sweet tooth than with a refreshing bowl of homemade Vietnamese banana ice cream. This delightful treat combines the tropical flavors of ripe bananas with the creamy richness of coconut milk, creating a decadent dessert that will transport you to paradise with every spoonful. Ready to embark on a culinary adventure? Follow this simple recipe and say goodbye to the sweltering heat!

Ingredients:

• 10 ripe bananas, peeled and sliced chuối xiêm
• 1 can (400ml) of coconut milk nước cốt dừa
• 4 tbs condensed milk (adjust to taste) sữa đặc
• 3 tbs sugar đường
• 1 tsp salt muối
• 1tbs cornstarch bột bắp
• 100gr coconut flakes dừa nạo
• 50gr roasted peanuts đậu phộng rang
• 10 small plastic bags/ice cream moulds túi nhựa nhỏ
• 100ml water nước

Instructions:

STEP 1. In a pot on low heat: mix all of the green ingredients, stir well until bubbles.

STEP 2. Mix cornstarch with 2 tbs water => pour into pot to thicken the cream. Don’t stop stirring! => Turn off stove after the mixture thickens, let it cool down.

STEP 3. Mash roasted peanuts into tiny pieces.

STEP 4. Peel a banana and put it into a bag, flatten it with something heavy (a cutting board would work).

STEP 5. In the bag, put 3 tbs of the cream mixture + some roasted peanuts + some coconut flakes. Make sure both sides of the banana are covered in the mixture.

STEP 6. Fold the bag, throw into freezer. Freeze for at least 5hrs before serving!

By Vietnameasy