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.
Servings: 6 - 8
Calories: 690kcal
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
