Vietnamese Banana Ice-cream (Kem Chuối)

Ingredients 

• 5 ripe bananas
• 1 chocolate bar
• 200ml coconut milk
• 100g dry nuts & fruits, finely chopped
• 3tsp sugar
• 2tbsp corn flour
• Coconut shred
• Plastic wrap

Method
* Coconut banana ice-cream
  - Dissolve corn flour with a little bit of water.
  - Heat the coconut milk in a sauce pan over medium low heat, add sugar and stir it well.
  - Then add the corn flour mixture and constantly mix it well with the coconut milk until it thickens. Remove from the heat and allow to cool.
  - Cover 3 bananas with the plastic wrap separately, one at the time mash the bananas until 2cm thick
  - Open one side of the wrap, spread the coconut milk, chopped dry nuts & fruits, coconut shred and then cover it back tightly with the wrap. Do the same to the rest of the bananas.
  - Put them into a freezer for 30-45 minutes until it's completely frozen.
  - Serve it cold as ice-cream.
 
* Chocolate bananas
  - Add the chocolate bar into a mixing bowl and stir over simmering water until melted. Remove from the heat and allow to cool.
  - Halve the rest of the bananas. Coat the cut bananas completely with melted chocolate.
  - Then put them on top of baking papers on a plate, sprinkle them with the chopped dry nuts & fruits.
  - Put them in a fridge for 30 minutes until the chocolate coat is hard.
  - Taste the best as they're cold.

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