Kem Chuoi (Smashed Banana Coconut Ice Cream)
Kem Chuoi (Smashed Banana Coconut Ice Cream)
Ingredients
- 3 ripe bananas
- 1/2 cup sweetened condensed milk, or to taste
- 1/2 cup full-fat coconut milk, or to taste
For Topping
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup shredded coconut
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Peel the ripe bananas. Ensure they are ripe for the best flavor and texture.
⏱️ 1 min
- 2
Place the peeled bananas into a medium-sized mixing bowl. Using a fork, thoroughly mash the bananas until they are very smooth, with no large lumps remaining.
⏱️ 5 min
- 3
Pour the sweetened condensed milk into the bowl with the mashed bananas. Start with 1/2 cup and adjust to your desired sweetness.
⏱️ 1 min
- 4
Add the full-fat coconut milk to the banana mixture. Again, start with 1/2 cup and adjust based on desired creaminess and coconut flavor.
⏱️ 1 min
- 5
Mix all the ingredients in the bowl thoroughly until they are well combined and form a smooth, uniform mixture. Scrape down the sides of the bowl to ensure everything is incorporated.
⏱️ 3 min
- 6
Transfer the banana mixture into a rectangular freezer-safe container. Smooth out the top with a spatula.
⏱️ 2 min
- 7
Place the container in the freezer. Freeze for at least 4 hours, or until the mixture is completely solid. For best results, freeze overnight.
⏱️ 240 min
- 8
Once frozen, remove the Kem Chuoi from the freezer. Allow it to sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Scoop out generous portions into individual serving bowls.
⏱️ 1 min
- 9
Generously top each serving of Kem Chuoi with chopped roasted peanuts, shredded coconut, and toasted sesame seeds before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kem Chuoi (Smashed Banana Coconut Ice Cream)
- 3 ripe bananas
- 1/2 cup sweetened condensed milk, or to taste
- 1/2 cup full-fat coconut milk, or to taste
For Topping
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup shredded coconut
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Peel the ripe bananas. Ensure they are ripe for the best flavor and texture.
⏱️ 1 min - 2
Place the peeled bananas into a medium-sized mixing bowl. Using a fork, thoroughly mash the bananas until they are very smooth, with no large lumps remaining.
⏱️ 5 min - 3
Pour the sweetened condensed milk into the bowl with the mashed bananas. Start with 1/2 cup and adjust to your desired sweetness.
⏱️ 1 min - 4
Add the full-fat coconut milk to the banana mixture. Again, start with 1/2 cup and adjust based on desired creaminess and coconut flavor.
⏱️ 1 min - 5
Mix all the ingredients in the bowl thoroughly until they are well combined and form a smooth, uniform mixture. Scrape down the sides of the bowl to ensure everything is incorporated.
⏱️ 3 min - 6
Transfer the banana mixture into a rectangular freezer-safe container. Smooth out the top with a spatula.
⏱️ 2 min - 7
Place the container in the freezer. Freeze for at least 4 hours, or until the mixture is completely solid. For best results, freeze overnight.
⏱️ 240 min - 8
Once frozen, remove the Kem Chuoi from the freezer. Allow it to sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Scoop out generous portions into individual serving bowls.
⏱️ 1 min - 9
Generously top each serving of Kem Chuoi with chopped roasted peanuts, shredded coconut, and toasted sesame seeds before serving immediately.
⏱️ 1 min