This chunky monkey ice cream recipe shows just how easy it can be to make at home. And that you don't need an ice cream maker to enjoy it! This no-churn version comes together with just a few simple steps and some time in the freezer.
We come back to this chunky monkey ice cream recipe again and again, especially in the summertime. The texture is incredibly smooth and creamy, with just the right amount of banana flavor in every bite. It's one of our go-to no-bake desserts (right up there with lemon cream cheese pound cake), making it the perfect treat to keep on hand for hot summer days.
Ingredients and Subtitutions
- Heavy whipping cream: This is what gives this chunky monkey ice cream recipe its richness, so we don't recommend substituting it for milk or half & half. Coconut cream is the closest substitution, and will add a nice coconut flavor.
- Sweetened condensed milk: There's really no good substitute for this, so if you don't have any on hand, we recommend a trip to the store. You can also try making it from scratch, as we've heard good things about this recipe.
- Vanilla extract: Try using vanilla bean paste or scrape the seeds from one whole vanilla bean.
- Bananas (2 for purée, 1 chopped into small chunks): The ripeness of your bananas will make a HUGE difference in the flavor, so keep that in mind! The more ripe they are, the more banana flavor you'll end up with. Ideally, you'll use one very ripe banana for the purée, and more firm bananas (but still ripe) for the chunks so they hold together.
- Dark chocolate: Semi-sweet or even milk chocolate are good substitutes, but dark will give the best contrast to the sweet ice cream.
- Coconut oil: This is used to help thin the chocolate and make it easier to pour and mix. You can substitute either butter or ghee, or even omit it entirely.
- Salted caramel sauce: Either store-bought or homemade caramel sauce will work!
Optional add-ins:
- Chopped nuts: Walnuts are terrific in this recipe, but pecans, almonds, or hazelnuts would be delicious, too!
- Extra drizzle of caramel or chocolate (for serving)
Tips for Making No-Churn Ice Cream
- Whip the cream fully: Beat the heavy whipping cream until stiff peaks form before folding in the condensed milk. This gives your ice cream that light, airy texture.
- Fold gently, don't stir: Stirring can "deflate" the ice cream, so be sure to gently fold the whipped cream and condensed milk together.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the base will be. The bananas should be very ripe, but not too brown or it can taste fermented.
- Layer for flavor: Since stirring will change the texture (and not for the better), be sure to layer the chocolate, caramel, and banana chunks so there's no need to stir. This gives you a little of everything in each bite!
- Line your container: Use parchment paper on top of the ice cream before freezing, which prevents ice crystals from forming.
- Freeze long enough: Allow at least 4-6 hours (or overnight) so the ice cream is scoopable.
- Warm your ice cream scoop: Dip your ice cream scoop in hot water to get smooth, round scoops.
- Store it properly: Keep your ice cream in a freezer-safe, airtight container so it stays nice and creamy.
Serving Ideas
- Classic scoops: This chunky monkey ice cream recipe is so good that it easily stands alone. Serve it in bowls or cones with an extra drizzle of salted caramel and a sprinkle of chopped nuts.
- Ice cream sundaes: Layer scoops with chocolate sauce, whipped cream, and sliced bananas for a chunky monkey sundae.
- Waffle bowls: Add scoops to a waffle bowl, then add whatever additional ingredients you like. We love adding a maraschino cherry on top!
- Ice cream sandwiches: Soften it slightly then sandwich it between two cookies and freeze until they're firm. We've made them with peanut butter, chocolate chip, and oatmeal cookies and all were delicious!
- Milkshake: Blend a scoop or two with whole milk for a chunky monkey milkshake!
- Add it to a dessert bar: Serve it alongside easy desserts like M&M pretzel hugs or chocolate covered pretzel rods, which also make great toppings.
Storage
- Freezer container: Store the ice cream in an air-tight, freezer-safe container with a tight-fitting lid. A loaf pan also works, just wrap it really well in plastic wrap and foil.
- Prevent ice crystals: Press a piece of parchment paper directly against the surface of the ice cream before sealing.
- Storage time: Enjoy your chunky monkey ice cream within 2-3 weeks, though it can last up to a month if it's stored properly.
- Soften it slightly before scooping: Let the container sit at room temperature for 5-10 minutes before serving to make it easier to scoop.
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
This is a no-churn ice cream recipe, which means you only need a hand mixer or stand mixer to whip the cream. The freezer does the rest!
Can I use frozen bananas instead of fresh?
It's best to use fresh, ripe bananas, as frozen bananas can add extra water and change the texture, making the ice cream less creamy.
How long does homemade ice cream last in the freezer?
If it's stored properly in an airtight container with parchment pressed against the surface, it will keep up to 1 month. For the best flavor and texture, try to enjoy it within 2-3 weeks.
Can I add nuts to make it closer to the Ben & Jerry's version?
Add chopped walnuts for the Ben & Jerry's version, or you can try pecans, hazelnuts, or almonds.
Why do I need to whip the cream first?
Whipping the cream incorporates air into the base, which makes the ice cream light and scoopable without churning.
Can I make this dairy-free?
Swap the heavy cream for coconut cream and the sweetened condensed milk for sweetened condensed coconut milk to make a dairy-free version.
Chunky Monkey Ice Cream Recipe (No-Churn)
Yield:
10 servings
Prep Time:
20 minutes
Additional Time:
6 hours
Total Time:
6 hours 20 minutes
This Homemade Chunky Monkey Ice Cream recipe has a banana and vanilla-infused base, mixed in with fresh banana chunks, salted caramel, and creamy dark chocolate.
Ingredients
- 2 cups heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract or paste
- 3 ripe bananas
- 4 ounces dark chocolate pieces
- 2 tablespoons coconut oil
- ¼ cup salted caramel sauce
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, whisk together the sweetened condensed milk and vanilla.
- Slowly mix in the vanilla mixture into the heavy cream.
- In a food processor, puree 2 bananas until creamy.
- Fold the bananas into the cream mixture.
- Add the chocolate and coconut oil to a heat-proof bowl. Add ¼ cup of water to a small saucepan and place the bowl on top, forming a double-boiler. Melt the chocolate until almost all of the pieces have completely melted. Remove from the heat and whisk until completely smooth.
- Warm the salted caramel sauce.
- Chop the banana into small, bite-sized pieces.
- To a loaf pan, or an ice cream container, add a ½ inch layer of the cream mixture.
- Using a spoon, drizzle with the melted chocolate and salted caramel and sprinkle in about ¼ of the chopped banana.
- Add another layer of the cream and again top with the chocolate, banana and salted caramel.
- Repeat until the container is full, then press parchment paper into the top to completely cover.
- Freeze until it's solid for 4-6 hours or overnight.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 464Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 98mgCarbohydrates: 48gFiber: 2gSugar: 43gProtein: 7g
This data was provided and calculated by Nutritionix.
Aubrey Cornelius, also known as the The Blonde Chef, is a food-loving, photo-taking kinda girl and her passion is creating delicious recipes for friends and family to share. As a member of a large family herself and now responsible for cooking for her own family, she understands how important it is to have fresh, healthy food on the table.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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