Chunky Monkey Ice Cream Recipe
Create a copycat of your favorite Ben and Jerry's treat using this easy recipe for homemade Chunky Monkey Ice Cream with bananas, walnuts, and chocolate chunks.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2-3 bananas ripe (1 cup mashed)
- 1 cup chopped walnuts
- ½ cup chocolate chunks
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract and salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the bananas to a medium bowl. Mash the bananas with a fork. You should get about 1 cup of mashed bananas.
- Add the mashed bananas to the ice cream base. Mix to combine.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the chopped walnuts and chocolate chunks. Reserve two tablespoons of both the walnuts and chocolate chunks.
- Spoon the ice cream into a shallow container or a loaf pan. Sprinkle reserved walnuts and chocolate chunks over the top.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before serving.
Notes
- Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours before you're going to make ice cream.
- Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.
- Homemade ice cream should be easy to scoop if you let it soften at room temperature for 5 minutes after removing it from the freezer.
- Be sure to use ripe, yellow bananas for this recipe. They should have brown spots - that's how you know they are sweet.
- You can chop your own chocolate bar to add to this recipe, or use bagged chocolate chunks or chips.