Authentic home cooking from Vietnam, with US measurements. 
Vietnamese Banana Coconut Ice Cream
My family is small, so whenever we buy a whole bunch of bananas, we can never finish them all before they get overripe. With half a bunch of ripe bananas left, banana ice cream is a favorite treat for the whole family and a great way to use up ripe bananas quickly!
Vietnamese Banana Coconut Ice Cream
My family is small, so whenever we buy a whole bunch of bananas, we can never finish them all before they get overripe. With half a bunch of ripe bananas left, banana ice cream is a favorite treat for the whole family and a great way to use up ripe bananas quickly!
Open in Cookpad AppSteps
- 1
In a pot, add 1 1/2 cups water. Stir in the sweetened condensed milk, coconut milk, and tapioca starch until dissolved. Let cool. Taste and add sugar if you want it sweeter.
- 2
Peel the ripe bananas and slice them thinly.
- 3
Cut the young coconut meat into thin strips or small cubes, as you prefer.
- 4
Layer the banana slices and coconut meat in a mold, alternating until the mold is almost full.
- 5
I use a small 5.5-inch (14 cm) rectangular aluminum loaf pan, which chills faster than plastic or glass containers. With a small pan, you can eat the whole batch at once without needing to cut it into pieces!
- 6
Alternatively, you can press whole bananas flat in a plastic bag.
- 7
Pour the cooled coconut milk mixture over the bananas and coconut, sprinkle the crushed peanuts on top, and freeze for 1 hour or until set. Enjoy!
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