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 ol’ 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 Pge
How Do You Make Chunky Monkey Ice Cream?
The ice cream is frozen, then during the last few minutes 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. All I needed was for someone to hand me a BIG spoon at this point, and I was in my happy place!
Ice Cream Is Best When “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 will result is some good scoops 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! I am truly grateful and blessed to be a proud citizen of this great country.
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. A few of my ice cream recipes include:
- Perfectly Peachy Ice Cream
- Blueberry Cheesecake Ice Cream
- Homemade Strawberry Ice Cream
- Butter Pecan Ice Cream
Interested In More Recipes?
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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!