Kem (cream) chuối (banana) is an extremely simple, cost-efficient Vietnamese ice cream dessert that has three essential ingredients: bananas, coconut cream, and roasted peanuts. Coconut cream is used instead of coconut milk because it is thicker and higher in fat, giving this treat its classic creaminess. These ice cream bars are perfect for hot summer weather, and easily satisfy your ice cream or sweets cravings!
Ingredients:
4 ripe bananas
1 cup coconut cream
⅓ cup crushed roasted peanuts
Salt
Sugar
Plastic wrap or sandwich bags
Wooden sticks or skewers (optional)
Directions:
Coconut Cream:
In a small pot, boil the coconut cream with a pinch of salt and sugar.
Let it reduce to a bit of a thinner texture, then remove from heat and allow to cool.
Banana:
Place a square of plastic wrap (enough to wrap around the banana) on a cutting board, and place a peeled banana at the centre.
Fold the plastic wrap over the banana, and gently flatten the banana with the side of a butcher knife, a plate, or another cutting board (anything that is firm and flat).
Unfold the plastic wrap again, so the banana is exposed. Optionally, you can add the wooden sticks into the middle of the flattened banana to create a popsicle. If you are using sandwich bags instead of plastic wrap, repeat the same steps by placing the banana in the sandwich bag and flattening it, and do not add any wooden sticks.
Add the cooled coconut cream and crushed peanuts on top of the banana. Firmly wrap the plastic wrap over the banana again (or seal the bag, if you are using sandwich bags). Repeat with all the bananas.
Freeze the banana ice cream for 6 hours or until firm. When ready, remove from the freezer, peel off the plastic wrap and enjoy!
Serves: 4
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