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Indonesian peanut and banana ice cream (Es krim pisang dan kacang)

I am happy making simple ice creams while we roast here in Bangalore. This has been the hottest month in recorded history, and my apartment feels like an oven. Here is a lovely ice cream that is both unusual and delicious.

I was intrigued by the combination of peanuts and bananas and will admit they are terrific together. This is a decadent ice cream with both peanuts and bananas adding creaminess. The first flavour that hits the palate is the peanut butter, followed by hints of banana and sweetness. The texture of the peanut crumbles is lightly chewy. Rich and filling this is a lovely ice cream.

This is a beautiful cookbook on Indonesian cuisine. The dishes are lovely and flavorful, and the recipes are written very well. This book brings a diversity of cuisine to my kitchen and table. Lara Lee brings recipes that have been handed down through generations orally and newer recipes in a very easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here.


1 1/4 + 1/4 cups roasted peanuts

1 cup sweetened condensed milk

3-5 tablespoons palm jaggery or brown sugar, or to taste

4 large bananas

2 cups cream

Add the 1 1/4 cups peanuts, condensed milk, jaggery and bananas to a blender and purèe to a chunky mix. You can choose to make the peanuts smooth or leave it as chunky as you desire

Add the cream to a bowl and whip to stiff peaks with an egg beater. Add the peanut butter mix to the cream and fold in gently.

Add to an ice cream maker and churn in the ice cream setting.


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