Indulge your taste buds in the creamy, dreamy delight of homemade banana coconut peanut ice cream! This recipe is a revelation for those seeking a healthier, naturally sweet alternative to store-bought frozen treats. Forget artificial flavors and unnecessary additives; this ice cream boasts the goodness of ripe bananas, rich coconut milk, and crunchy peanuts, all blending into a symphony of textures and tastes. It’s surprisingly easy to make, requiring minimal ingredients and simple techniques, making it perfect for a hot summer day or a cozy night in.
The result is a decadent, guilt-free dessert that will satisfy even the most discerning ice cream lover. Forget complicated ice cream makers; this recipe utilizes a simple freeze-and-blend method, ensuring a smooth and creamy texture without the fuss. Ready to transform simple ingredients into a masterpiece of frozen deliciousness? Let's dive into the step-by-step instructions to create your very own batch of irresistible banana coconut peanut ice cream.
Tools Needed
- Pan
- Freezer
- Plastic bag
Ingredients
- Bananas: 1 bunch
- Shredded coconut: 100g
- Coconut milk: 250ml
- Water: 250ml
- Fresh milk: 220ml
- Roasted peanuts: 75g
- Sugar: 50-70g
- Tapioca starch: 10g
- Salt
Step-by-Step Instructions
Step 1. Make the Coconut Cream Base
- Combine fresh milk, coconut milk, tapioca starch, salt, and sugar in a pan. Stir until the tapioca starch dissolves.
- Cook the mixture over low heat, stirring constantly, until the tapioca starch is cooked and the sauce thickens (about 10-15 minutes).
- Add the shredded coconut to the cooked cream sauce and stir-fry for 5-7 minutes until it absorbs the liquid and is dry.
- Remove from heat and let the coconut mixture cool completely.
Step 2. Prepare the Bananas and Peanuts
- Once cooled, add the roasted peanuts to the coconut mixture and mix well.
- Peel the bananas and place them in a plastic bag. Mash or slightly flatten the bananas.
Step 3. Combine and Freeze
- Spread the cooled cream sauce over the mashed bananas in the bag. Seal the bag tightly and freeze for 5-6 hours.
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Tips
- For a richer flavor, use black sim sim bananas.
- For a less fatty ice cream, use more coconut water or filtered water instead of all coconut milk.
- Add pandan leaves to the cream sauce for a more fragrant flavor.
- To prevent the peanuts from becoming soggy, add them after the cream sauce has cooled completely.
Nutrition
- N/A
FAQs
1. Can I use frozen bananas instead of fresh ones?
Yes! Frozen bananas are ideal for this recipe as they create a naturally thicker, icier texture. Just make sure they're ripe before freezing.
2. What can I substitute for the coconut milk?
Full-fat coconut milk is best for creaminess, but you could try using cashew cream or another nut-based cream for a slightly different flavor profile. The consistency might vary.
Enjoy your creamy, homemade banana coconut peanut ice cream! This simple recipe allows for easy customization – add chocolate chips, different nuts, or even a swirl of caramel for extra indulgence. So grab your ingredients and get ready to savor a delicious, healthy treat.