Buzz
Although small, bananas are packed with potassium, enhancing mental agility, supplying vitamin B6, and aiding digestion.
If you're not a fan of overripe bananas, simply mix in some shredded coconut and roasted peanuts to transform them into a fragrant and enticing banana ice cream for the whole family. Let's dive in!
1. Banana Ice Cream Using Ripe Bananas
Ingredients(*):
- 4 ripe bananas
- 300ml of yogurt
- 150ml of coconut milk (available at supermarkets)
- 150ml of condensed milk
- 200g of grated coconut
- 200ml of water
- 100g of crushed roasted peanuts
(*) Depending on the number of bananas, adjust the equivalent amount of other ingredients accordingly.
Instructions
Step 1: Mix condensed milk, yogurt, and coconut milk thoroughly in a large bowl.
Step 2: Cut bananas into 3 sections lengthwise.
Step 3: Pour the mixture into a large plastic container, then layer bananas in the container, alternating layers of milk, bananas, crushed peanuts, and grated coconut until all bananas are used up, with a final layer of grated coconut and peanuts on top.
Use a spoon or flat spatula to gently press down so that the peanuts and coconut do not separate on the surface.
Step 4: Place the mixture in the freezer for about 4 hours, then remove and enjoy!
2. Making Banana Ice Cream from Banana Leaves
Ingredients:
- 6 ripe bananas (the riper, the sweeter and more fragrant, but avoid ones that are mushy)
- 300ml of coconut water
- 250g of grated coconut
- 50g of crushed peanuts (roasted and crushed finely)
- 200ml of filtered water
- 50g of sugar
- 3g of salt
- 40g of cornstarch
Tools:
- Nylon bag for making ice cream, torn open on one side
- Cutting board
- Large cutting board
Instructions:
Step 1: Pour coconut water, filtered water, salt, and sugar into a pot, stir well, then turn on the stove to simmer. Add cornstarch to the pot and stir well by hand while simmering. When the mixture becomes slightly thick and starts to bubble gently, turn off the stove and let it cool.
Step 2: While waiting for the coconut water mixture to cool, peel the bananas, cut them in half lengthwise, then wrap the bananas in plastic bags. Use a large cutting board to press the bananas thinly.
Step 3: Once the coconut water and cornstarch mixture has cooled, unfold the plastic wrap, use a spoon to spread the mixture evenly over the banana surface. Use a small spoon to spread the mixture evenly over the banana surface and sprinkle grated coconut and crushed peanuts on top. Repeat until all bananas are used up.
Step 4: Wrap the banana ice cream tightly with plastic wrap and place it in the freezer for 4-5 hours until ready to serve.
Before placing it in the freezer, you can insert sticks for easy removal.
Wishing you a cool summer!
