Kem Chuối (Vietnamese Banana and Coconut Ice Cream)

These Kem Chuối Ice Cream Bars will take you straight to the lively streets of Vietnam. The bananas are enveloped in a decadant pandan-infused cream then generously heaped with golden roasted peanuts and coconut shreds. It comes together SO easily, the whole family will love it as a healthy afternoon snack!

The best summer street treat

I still remember trying Sixth Aunty’s Kem Chuối for the first time. There were just two words to describe that experience: MIND. BLOWING.

It was confusing to have a dessert that was supposed to be just fruit (and healthy) taste so creamy and fragrant! Then to find out from Mum that it was a common street food snack in Vietnam?

Where had it been all my life?

I was obsessed with recreating that memory at home, so behold the latest and greatest summer dessert!

Don’t be fooled by the frosted feather-light cream and deeply nutty crumble because TECHNICALLY, you’re still just eating fruit.

The absolute best part about making these bars is that you can wrap them individually and store them for months. It’s like having healthy nice cream sandwiches at home!

Which bananas to use

The beauty of this Kem Chuối recipe is that ANY banana can be the star, so you can just pick your favorite or one that’s readily available!

But there is a particular type that we love to use – the short and stubby Siamese banana, affectionately known as pisang awak or chuối sứ in Vietnamese.

This variety has a firmer and smoother texture than the ever popular cavandish banana, which works wonderfully as an ice cream base. It is mildly slimey and freezes well so you won’t end up with a chalky powdery bite.

The flesh also has a hint of saltiness and pairs superbly with the seasoned cream.

Why this recipe works

• The peanuts and desiccated coconut are toasted until golden brown for a fragrant smokiness.
• Infusing pandan leaves into the cream enhances the sweetness.
• Adding condensed milk and vanilla extract deepens the flavor profile.

What you’ll need

About the starch slurry

For this Kem Chuối recipe, we use tapioca starch and mix it with water to make a starch, which acts as a thickener. The starch can be found in most Asian groceries.

Make sure to also opt for unsalted and unroasted peanuts so you can control the amount added as well as its color.

How to make this recipe

Add 1 tbsp salt to a small pan heated on a low-medium heat, then pour in the peanuts and stir until golden brown.

Sift the peanuts through a colander with larger holes to remove the excess salt and loose skin.

Tip: Crush the skin with your hands as you shake the colander. The smaller particles will fall through the holes.

Let the peanuts cool then pour them into a zip lock bag and crush the pieces using a rolling pin or mallet.

Lightly toast the coconut shreds on a low heat until golden and set aside.

Place a piece of baking paper on the counter and line the bananas up. The paper should be much larger than the bananas.

Place another piece of baking paper on the bananas and get any flat board (a chopping board will do) and use it to press down on the bananas until they become 5mm (0.2″) thick.

Alternatively, place each banana in a plastic zip-lock bag or sleeve and flatten using a wooden board. This method is ideal for separate single servings.

Bring a small pot to medium heat and pour in the coconut cream along with knotted pandan leaves, vanilla extract, salt, sugar and condensed milk. Stir for 30 seconds or until fragrant.

Remove the pandan leaves and slowly pour in the starch slurry while mixing. Let the mixture cool before assembling the Kem Chuối.

Note: Mix the tapioca starch and water thoroughly until it is a complete liquid before adding it into the cream to avoid any lumps from forming. Keep stirring vigorously because it will become quite sticky.

Line a baking tray with glad wrap and cover the base with cream. Use a spatula to spread it evenly.

Sprinkle a layer of toasted peanuts and coconut shreds on top.

Lay the flattened bananas over the toasted ingredients.

Pour the remaining cream over the bananas and spread it across until the whole tray is covered.

Top the final layer with the crushed peanuts and coconut, cover the tray with another glad wrap film and freeze for 6 hours.

To serve the Kem Chuối, remove the plastic, cut into bars and enjoy cold!

Tip: To save the bars for later, individually seal them in zip lock bags and pop them back in the freezer.

FAQs

Tips for the best results

• Avoid unripe bananas. Unless you’re a fan of the tart raw taste, you’ll get a much sweeter ice cream with ripe bananas.
• Embrace the larger crushed peanut pieces. When crushing the peanuts, keep some of them close to whole for added texture.
• Use desiccated coconut. While you can use fresh coconut shreds for this recipe, the desiccated version lets you toast them until golden, giving the Kem Chuối extra flavor.

More for dessert lovers!

• Vietnamese Glutinous Rice Balls with Ginger Syrup (Chè Trôi Nước) – Ultra comforting, these chewy rice balls are filled with a dreamy mung bean filling.
• Che Dau Trang (Sticky Rice Pudding with Black Eyed Peas) – Find out why all our aunties and uncles LOVE Aunty Lei’s famous sticky rice pudding!
• Vietnamese Avocado Smoothie (Sinh Tố Bơ) – If you’re after a quick and easy summer treat, you’ll enjoy every drop of this thick and wholesome dessert drink.
• Coconut Pandan Waffles (Bánh Kẹp) – Nobody will turn down a steaming hot waffle with a generous crunch and crisp.
• Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包) – There’s nothing more indulgent than a hot runny, eggy lava filling.
• Black Sesame Soup (芝麻糊) – Earthy and outrageously nutritious, this dessert is a Cantonese classic.
• Taro and Sweet Potato Balls Dessert (九份芋圓) – Make it a family affair with those fun hand-rolled balls! It’s perfect for a bonding experience.
• Yum Cha Mango Pancakes (芒果班戟) – If mango season’s here for you, don’t miss out on a fresh and vibrant dim sum favorite!

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Kem Chuối (Vietnamese Banana and Coconut Ice Cream)

These Kem Chuối Ice Cream Bars will take you straight to the heart of Vietnam. It comes together SO easily, the family will love it as a healthy snack!

5 from 5 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 15 minutes

Freeze Time: 6 hours

Total Time: 6 hours 20 minutes

Servings: 6 bars

Calories: 562kcal

Author: Jeannette

Equipment

• Baking paper
• Baking tray
• Glad/plastic wrap

Ingredients

• 800 g / 3 US cups bananas (peeled)
• 100 g / 1/2 US cup unsalted peanuts
• 1 tbsp salt (for the peanuts)
• 25 g / 1/3 US cups desiccated coconut
• 500 mL / 2 US cups coconut cream
• 1/2 tsp vanilla extract
• 1 tbsp condensed milk
• 2 tbsp tapioca starch (for the starch slurry)
• 1/2 US cup water (for the starch slurry)
• 1 tsp salt (for the cream, to taste)
• 3 tbsp sugar (or to taste)
• 4 pandan leaves (optional)

Instructions

• Add 1 tbsp salt to a small pan heated on a low-medium heat, then pour in the peanuts and stir until golden brown.
• Sift the peanuts through a colander with larger holes to remove the excess salt and loose skin.

  Tip: Crush the skin with your hands as you shake the colander. The smaller particles will fall through the holes.
• Let the peanuts cool then pour them into a zip lock bag and crush the pieces using a rolling pin or mallet.
• Lightly toast the coconut shreds on a low heat until golden and set aside.
• Place a piece of baking paper on the counter and line the bananas up. The paper should be much larger than the bananas.
• Place another piece of baking paper on the bananas and get any flat board (a chopping board will do) and use it to press down on the bananas until they become 5mm (0.2") thick.
• Alternatively, place each banana in a plastic zip-lock bag or sleeve and flatten using a wooden board. This method is ideal for separate single servings.
• Bring a small pot to medium heat and pour in the coconut cream along with the knotted pandan leaves, vanilla extract, salt, sugar and condensed milk. Stir for 30 seconds or until fragrant.
• Remove the pandan leaves and slowly pour in the starch slurry while mixing. Let the mixture cool before assembling the Kem Chuối.

  Note: Mix the tapioca starch and water thoroughly until it is a complete liquid before adding it into the cream to avoid any lumps from forming. Keep stirring vigorously because it will become quite sticky.
• Line a baking tray with glad wrap and cover the base with cream. Use a spatula to spread it evenly.
• Sprinkle a layer of toasted peanuts and coconut shreds on top.
• Lay the flattened bananas over the toasted ingredients.
• Pour the remaining cream over the bananas and spread it across until the whole tray is covered.
• Top the final layer with the crushed peanuts and coconut, cover the tray with another glad wrap film and freeze for 6 hours.
• To serve the Kem Chuối, remove the plastic, cut into bars and enjoy cold!

  Tip: To save the bars for later, individually seal them in zip lock bags and pop them back in the freezer.

Notes

• Avoid unripe bananas. Unless you're a fan of the tart raw taste, you'll get a much sweeter ice cream with ripe bananas.
• Embrace the larger crushed peanut pieces. When crushing the peanuts, keep some of them close to whole for added texture.
• Use desiccated coconut. While you can use fresh coconut shreds for this recipe, the desiccated version lets you toast them until golden, giving the Kem Chuối extra flavor.
• We use tapioca starch and mix it with water to make a starch which acts as a thickener. The starch can be found in most Asian groceries.
• Make sure to also opt for unsalted and unroasted peanuts so you can control the amount added as well as its color.

Nutrition

Calories: 562kcal | Carbohydrates: 51g | Protein: 9g | Fat: 41g | Saturated Fat: 29g | Cholesterol: 1mg | Sodium: 1562mg | Potassium: 893mg | Fiber: 7g | Sugar: 25g | Vitamin A: 94IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 3mg

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