Vietnamese Banana Ice-cream / Kem Chuoi

A couple of months ago I was in Dalat in Vietnam. Me and my buddy had been canyoning one day, which involves absailing down waterfalls, sliding down waterfalls head-first (which seemed absolutely insane to me, but turned out to be insanely fun) and cliff jumping. Safe to say by the end of the day we were knackered and famished! Luckily our hostel served outstanding home cooked food every night. After stuffing ourselves full of hotpot and spring rolls, our hosts brought out the stars of the show.

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Nutty bananary coconutty ice-cream.

Now I know it doesn’t look like much. But it tastes frigging delicious trust me. Sweet banana with indulgent creamy coconut, seasoned with a little salt to bring out the coconut flavours, topped with toasted peanuts to add a satisfying crunch.

In Dalat I asked our hosts how it was made, and it sounded so easy I had to try it when I got home. Now it tastes of a sunnier time…

INGREDIENTS (makes 2)

  • 2 bananas (the riper the better, more sweet)
  • 50g coconut cream
  • handful of peanuts
  • sugar
  • salt

First set out a square of clingfilm and place the banana on top. Use the flat side of a large knife to squash until flat.

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Get your coconut cream on the hob and slowly bring to a simmer. Add a pinch of salt and a pinch of sugar.

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Set your peanuts on a tray…

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…and toast in the oven to bring out that nutty goodness.

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Crush in a pestle and mortar, but leave it quite chunky.

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Now you’re ready to assemble. Spoon the melted coconut cream on top of the banana, and sprinkle on some of the crushed nuts.

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Wrap your sweet treat in the clingfilm and freeze for a minimum of 5 hours.

You can insert a popsicle stick in the banana if you like and turn it into a lolly, but when I had it it was served as a handheld lolly so that’s good enough for me!

Unwrap and enjoy!

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