Banana and Jackfruit Coconut Ice Cream

Name: Banana and Jackfruit Coconut Ice Cream
Total time: 3600 s
Yield: Serves several people
Ingredients: Pisang Awak bananas (or other ripe bananas); Jackfruit, sliced; Peanuts (crushed); Shredded coconut; 1/2 can sweetened condensed milk; 1 1/4 cups low-fat whole milk (300 ml); 1 1/4 cups heavy cream (300 ml); 1 can coconut milk; 2 cups plain yogurt (from 2 containers)

memochine @memochicancook

Hà Nội, Việt Nam

Grandma’s garden was overflowing with jackfruit and bananas, so we had to roll up our sleeves and make this amazing BANANA AND JACKFRUIT ICE CREAM that everyone, young and old, loves. On a hot summer day, there’s nothing better than enjoying a bowl of this banana ice cream.

memochine @memochicancook

Saved

Ingredients

1 hour

Serves several people

Pisang Awak bananas (or other ripe bananas)
Jackfruit, sliced
Peanuts (crushed)
Shredded coconut
Coconut cream base
1/2 cansweetened condensed milk
1 1/4 cupslow-fat whole milk (300 ml)
1 1/4 cupsheavy cream (300 ml)
1 cancoconut milk
2 cupsplain yogurt (from 2 containers)

Saved

Steps

1 hour

1

First, slice the bananas and jackfruit lengthwise. Shred or thinly slice the coconut. Roast the peanuts, then crush or finely chop them.
2

Make the coconut cream base: Combine 1/2 can sweetened condensed milk, 1 1/4 cups (300 ml) milk, and 1 can coconut milk in a saucepan. Heat gently until warm (do not boil). Remove from heat, add 2 cups (2 containers) yogurt and 1 1/4 cups (300 ml) heavy cream. Stir well and let cool. You can adjust the sweetness by using less condensed milk if you prefer.
3

Layer the ingredients in this order: a layer of coconut cream base, then bananas and jackfruit, another layer of coconut cream, then peanuts and shredded coconut. Repeat until the container is full, finishing with a layer of peanuts and coconut on top for decoration.
4

Cover and freeze overnight until firm. Enjoy!