Happy Fourth of July week! One of the ways we celebrate this holiday each year is by making homemade ice cream. One of our favorites is Chunky Monkey Ice Cream (copycat). Creamy, cold ice cream featuring bananas, chocolate chunks and toasted pecans make this special!
I am fortunate to have an indoor Cuisinart ice cream maker I was given for a birthday several years ago, and have loved trying LOTS of different recipes with my family. The first time I made this recipe (I was experimenting with different flavors), we all crowded around the ol’ ice cream maker taking spoonfuls out when it was done, and our reactions were priceless. We were amazed how delicious this ice cream was… I’ve continued making it to this very day!
Ice cream is frozen, then during the last few minutes banana puree, toasted pecans and chocolate chunks are added to mixture.
Here is what it looked like, right when the ice cream was done. All I needed was someone to hand me a spoon at this point, and I was in my happy place!
I placed the rest of the ice cream into a covered container (you know… what we didn’t devour), and put it into the freezer for a couple hours to firm up even further, for some good scoops later.
And there you have it… perfectly scoop-able and an incredibly delicious “copycat” version of Chunky Monkey! Now… where’s my spoon?
Have a wonderful 4th of July celebration, friends. I am truly grateful and blessed to be a proud citizen of this great country.
Recipe Adapted From: Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction And Recipe Booklet, published 2002 by Cuisinart.
- 2 cups heavy whipping cream
- 1 cup milk (NOT skim!)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2-3 drops yellow food coloring (optional, but it does add a bit of color!)
- 2 really ripe bananas
- 1 ½ teaspoons fresh lemon juice
- ¾ cup semi-sweet chocolate chips (may substitute dark chocolate, if preferred), refrigerated
- ½ cup toasted pecans (or walnuts), chopped
- In a large bowl, whisk together the whipping cream, milk, granulated sugar, vanilla extract and yellow food coloring. Whisk this mixture for about a minute, until fully blended, and sugar has dissolved.
- Place this mixture into your cold ice cream maker canister; freeze ice cream according to manufacturer's directions.
- Refrigerate the chocolate chips while ice cream is freezing (this will help them from softening).
- Mash the bananas with lemon juice in a small bowl, until smooth. (I use a fork to mash).
- About 5 minutes before the ice cream is finished freezing, add the banana mixture, toasted pecans and chocolate chips to the ice cream. Continue freezing until done.
- Ice cream can be eaten right away (soft style), OR place it in a covered container in your freezer for a couple hours to let it "ripen" and firm up more. Enjoy!