A copycat recipe for yummy chunky monkey ice cream – with bananas, chocolate chunks and toasted pecans helping to make this frozen treat amazing!
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 this copycat recipe for Chunky Monkey Ice Cream.
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 flavors), we all crowded around the old ice cream maker taking spoonfuls out when it was done. Our reactions were priceless.
We were ALL amazed how delicious this chunky monkey ice cream was. This ice cream is ridiculously GOOD, and I’ve continued making it to this very day!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How Do You Make Chunky Monkey Ice Cream?
The ice cream mixture is frozen in an ice cream maker. I use my countertop Cuisinart ice cream maker because it is quick, convenient and makes amazing ice cream.
During the last few minutes of freezing the banana puree, toasted pecans and chocolate chunks are added to mixture.
Here is what it looked like right when the chunky monkey ice cream was done. The ice cream is thick, but it is still slightly soft.
Once I saw it, all I needed was for someone to hand me a BIG spoon and I would be in my happy place! Look at the chunky monkey ice cream!
“Ripened” In The Freezer
I placed the rest of the ice cream into a covered container (you know, what we didn’t devour) and put it into our kitchen freezer for a couple hours.
This extra time in the freezer is recommended, because it helps to “ripen” or firm up the chunky monkey ice cream even further. That results in firmer scoops of delicious ice cream later.
Time For A Scoop Of Chunky Monkey Ice Cream!
So, there you have it… a perfectly scoopable and an incredibly delicious “copycat” version of chunky monkey ice cream! Now… where’s my spoon and a bib? (I’m drooling!)
Have a wonderful 4th of July celebration, friends. Hope you enjoy this yummy chunky monkey ice cream (copycat) recipe! I am truly grateful and blessed to be a proud citizen of this great country.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day.
Looking For More Homemade ICE CREAM Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have some fantastic ice cream recipes to choose from, including:
- Perfectly Peachy Ice Cream
- Blueberry Cheesecake Ice Cream
- Homemade Strawberry Ice Cream
- Butter Pecan Ice Cream
- Mint Chocolate Chip Ice Cream
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
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!)
- 3/4 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
- 3/4 cup semi-sweet chocolate chips (may substitute dark chocolate, if preferred), refrigerated
- 1/2 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!
Here’s one more to pin on your Pinterest boards!