Kem Chuối (Vietnamese Banana Coconut Ice Cream)

Prepare the ice cream base:

1. Mix coconut milk, condensed milk, and Laughing Cow cheese in a pot. Heat over medium-low until blended.
2. In a separate bowl, combine tapioca starch with some of the coconut milk from the pot, then return the mixture to the pot.
3. Continue cooking over medium-low heat, whisking constantly until the mixture thickens and coats the spoon.
4. Remove from heat and stir in the yogurt. Mix well and allow the mixture to cool completely.
5. For a smoother texture, you can strain the mixture, though I usually skip this step.

Assemble:

1. Slice the banana into pieces (0.2-inch/0.5cm) thick.
2. Line a mold with baking paper (or plastic wrap).
3. Pour the coconut mixture into the mold, tilting it to ensure even distribution.
4. Layer the banana slices on top, followed by a sprinkling of shredded coconut and crushed peanuts.
5. Repeat this process, adding more coconut milk mixture and layers of bananas until the mold is filled (about 2-3 layers of bananas).
6. Freeze the banana ice cream for about 7 hours.
7. Once frozen, remove the ice cream from the mold and slice it into pieces (0.8-inch/2cm thick) before serving.