Recipeanan for banana ice cream without an ice machine for less than 1 euro: Kem chuối from Vietnam

In August 2026, a German journalist named Sebastian Maas shared a recipe for banana ice cream made without an ice cream maker, costing less than one euro. The recipe, titled “Kem chuối” or “Banana Ice Cream” in Vietnamese, gained attention through his column in Der Spiegel. Maas, who had recently returned from a trip to Vietnam during the Lunar New Year and his birthday, described how he discovered a variety of sweet treats while visiting the country. He noted the abundance of desserts such as mandelcroissants, sticky rice balls with ginger syrup, pandan cakes, and numerous coffee specialties, including egg coffee and young coconut coffee. Despite indulging in these delights, he found himself craving more, especially as European summer heat mirrored the tropical temperatures of Vietnam. Maas highlighted the growing influence of Vietnamese cuisine on social media feeds in Germany, leading him to explore new culinary ideas. With rising costs and limited budgets, such as depleted student grants or low wages, he sought affordable yet delicious recipes. His column offered practical advice for cooking with minimal resources. He emphasized two key rules: each portion should cost no more than three euros, equivalent to a meal in a university cafeteria, and expensive kitchen appliances were off-limits. The recipe for kem chuối, which translates to banana ice cream, uses ripe but not overripe bananas, combined with thickened and sweetened coconut milk. Optional additions include crushed peanuts, coconut flakes, or other toppings. The mixture is frozen, either in a mold for party-sized portions or individually wrapped in parchment paper or freezer bags for smaller households. Maas warned against using light coconut milk with excessive water, as it can result in a grainy texture and lack of flavor. Similarly, insufficient sweetness could lead to a simple frozen banana rather than a dessert. He stressed the importance of selecting bananas that are just right, not too firm nor too soft. These fruits should be sweet enough to blend well into the ice cream but still firm enough to maintain structure. For authenticity, he suggested looking for small finger bananas from Southeast Asia, though regular bananas would suffice for simplicity. Maas noted that there is no strict recipe, encouraging experimentation with ingredients such as roasted coconut chips, vanilla extract, condensed milk, or pandan leaves. A pinch of salt or a spoonful of yogurt could enhance the richness of the coconut milk. The article also included an advertisement for a cookbook titled Das kreative Kochbuch für alle mit kleinem Geldbeutel und wenig Zeit (The Creative Cooking Book for Everyone with a Small Budget and Little Time), published by Penguin. The book, priced at 15 euros, aimed to provide budget-friendly and time-efficient recipes. It featured affiliate links, meaning the publisher received a commission from purchases made via those links. Maas concluded by inviting readers to experiment with their own variations of the recipe, emphasizing creativity and personal preference. The piece reflected both a cultural curiosity toward Vietnamese food and a practical approach to cooking within financial constraints.