Chunky Monkey Ice Cream recipe combines peanut butter, banana, chocolate chips and walnuts for a delicious ice cream that is packed full of flavor!
A couple of weeks ago I signed up for the Get Your Chef On Challenge over at White Lights on Wednesday. Since participating in the Unique Sweet Challenge I’ve discovered that I really enjoy doing these sorts of things, especially when you get to see all of the yummy treats everyone else has made!
This month’s secret ingredient was peanut butter, Jenn couldn’t have picked it any better. I love peanut butter almost to the point of obsession. It’s incredibly versatile and can be used in both savory and sweet dishes. Of course I immediately wanted to make ice cream. I’ve been dying to make peanut butter ice cream so this was the perfect opportunity.
Since I had some spotted bananas lying around, I decided to make it Peanut Butter Chunky Monkey Ice Cream. I started off by slicing the banana, tossing it in butter and brown sugar, and baking it for about 40 minutes. I chopped it up and transferred it to the freezer to chill. Then I made a simple no-cook base. You just put everything in a blender and give it a go.
Once it’s nice and smooth you add a pinch of salt and some vanilla. Then mix for another minute or two.
Since the base is already cold, there’s no need to chill it. Just pour it into your ice cream maker (I use the KitchenAid attachment) and start churning! Meanwhile chop your walnuts, measure out your chocolate chips and get that peanut butter ripple going. I like to microwave it in a small bowl and whisk it over an ice bath to cool it down.
Once the chunky monkey ice cream has finished churning (25-30 minutes) fold in the bananas, walnuts, and chocolate chips. Pour the ice cream into a freezer safe container and layer it with the peanut butter swirl. Toss it in the freezer and let it set up for about 3-4 hours… I know, but you really do have to wait! Once it has set up, scoop and enjoy!
Peanut Butter Chunky Monkey Ice Cream Recipe
Spoon up the sweetness with Peanut Butter Chunky Monkey Ice Cream. Swirls of peanut butter, chocolate chunks, and walnuts create a rich homemade treat with a perfect balance of texture.
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Servings: 6 - 8
Calories: 690kcal
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Ingredients
Ice Cream
- 3/4 cup sugar
- 2 2/3 cups half & half
- 3/4 cup smooth peanut butter
- 1/2 tsp vanilla
- pinch of salt
- 1/3 cup chopped walnuts
- 1/2 cup mini chocolate chips
Roasted Bananas
- 1 banana
- 2 Tbsp brown sugar
- 1 tsp butter
Peanut Butter Swirl
- 2 tbsp brown sugar
- 1 tablespoon corn syrup
- 1/4 cup half & half
- 1/4 cup smooth peanut butter
Instructions
Roasted Bananas
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil. Cut the banana into slices and toss in a bowl with melted butter and brown sugar. Spread the banana slices on the sheet and bake for approximately 40 minutes. Remove from the oven and chop into small chunks. Place in a freezer-safe container and freeze until needed.
Ice Cream
- Assemble the blender. Pour half & half into the blender. Then add peanut butter and sugar. Blend for 2-3 minutes or until the mixture is smooth and creamy. Add salt and vanilla, then blend for an additional minute.
- Pour the mixture into the ice cream maker. Churn according to the manufacturer’s instructions (about 25-30 minutes). Meanwhile, prepare the peanut butter swirl by combining the ingredients in a small microwaveable bowl. Heat for 1 minute on high. Place over an ice bath and whisk until cool. Set aside.
- Chop walnuts and measure out chocolate chips. Remove bananas from the freezer. Once the mixture has churned, remove the bowl and fold in the bananas, walnuts, and chocolate chips. Pour ⅓ of the mixture into a freezer-safe container. Drizzle the peanut butter swirl over the top. Continue repeating these steps until all of the ice cream and peanut butter have been layered. Place in the freezer and chill for 3-4 hours before serving.
NOTES
Adapted from: The Perfect Scoop, Peanut Butter Ice Cream
STORE Chunky Monkey Ice Cream in an airtight, freezer-safe container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the lid. This helps prevent ice crystals from forming.
The ice cream will stay fresh in the freezer for up to 2 weeks. After that, the texture may become grainy. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Nutrition
Calories: 690kcal | Carbohydrates: 66g | Protein: 15g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 277mg | Potassium: 509mg | Fiber: 3g | Sugar: 57g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 1mg
Adapted from The Perfect Scoop, Peanut Butter Ice Cream
This looks delicious and so tempting!!! I would love for you to stop by My Dream Canvas. Thanks Anu
My son’s nickname from me is “Monkey” so this couldn’t be more perfect! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
Ice Cream is one of my necessities in life. This sounds soooooooo Mmmm! thank you for sharing the recipe.
Wait a second- you made your own ice cream? Chunky Monkey Ice cream? Hold the fort- . This needs to be on my spoon in my mouth now! GOSH I love Ice cream! Thank you for sharing!
There’s just something about “peanut butter swirl” that sound so good!