Ingredients
- 1 can coconut milk (13.5oz/400ml) (>15% fat)
- ⅔ cup sweetened condensed milk (150g) (to your taste)
- 4-5 Thai bananas (or 2-3 American bananas)
- ½ cup yogurt (100g)
- 1 wedge Laughing Cow Cheese (optional)
- ¼ tsp salt
- 3 tbsp tapioca starch (or cornstarch)
- 1 cup shredded coconut
- ½ cup lightly crush roasted peanuts
Instructions
Prepare the ice cream base:
- Mix coconut milk, condensed milk, and Laughing Cow cheese in a pot. Heat over medium-low until blended.
- In a separate bowl, combine tapioca starch with some of the coconut milk from the pot, then return the mixture to the pot.
- Continue cooking over medium-low heat, whisking constantly until the mixture thickens and coats the spoon.
- Remove from heat and stir in the yogurt. Mix well and allow the mixture to cool completely.
- For a smoother texture, you can strain the mixture, though I usually skip this step.
Assemble:
- Slice the banana into pieces (0.2-inch/0.5cm) thick.
- Line a mold with baking paper (or plastic wrap).
- Pour the coconut mixture into the mold, tilting it to ensure even distribution.
- Layer the banana slices on top, followed by a sprinkling of shredded coconut and crushed peanuts.
- Repeat this process, adding more coconut milk mixture and layers of bananas until the mold is filled (about 2-3 layers of bananas).
- Freeze the banana ice cream for about 7 hours.
- Once frozen, remove the ice cream from the mold and slice it into pieces (0.8-inch/2cm thick) before serving.
Tried this recipe?Let us know how it was!