Prepare the ingredients. Lightly crush the roasted peanuts. Slice the bananas in half, shred the jackfruit and coconut. Thinly slice the strawberries. Pour the coconut milk into a pot and heat with the raisins. When it comes to a boil, add 2 tablespoons of sweetened condensed milk and stir until dissolved, then remove from heat.

Once the coconut milk mixture has cooled, stir in the yogurt until well combined. Prepare a mold and pour in a little of the coconut milk mixture. Arrange the strawberries around the mold, then layer in the bananas, coconut, peanuts, and jackfruit. Continue layering until the mold is full.

When the mold is full, sprinkle more shredded coconut and peanuts on top. Cover tightly and freeze for 5 to 6 hours.

Once frozen, remove the banana ice cream from the mold and cut into pieces.

You can also serve the ice cream on top of cake.