Homemade Chunky Ice Cream Recipe

Homemade Chunky Ice Cream is a decadent blend of ripe bananas, velvety cream, and bold mix-ins like walnuts and chocolate chunks. It’s a no-holds-barred dessert that balances creamy smoothness with satisfying crunch. Whether you’re recreating a favorite store-bought flavor or crafting your own signature scoop, this recipe delivers a perfect balance of sweetness, richness, and texture. Best of all, it’s made with real ingredients and can be customized to your taste.


Ingredients:

  • 2 ripe bananas, mashed or pureed
  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup dark chocolate chunks or chips
  • ½ cup chopped walnuts, toasted
  • ½ cup brownie bits (optional, for extra indulgence)

Instructions:

1. Prepare the Banana Base

  • Peel and mash the ripe bananas in a bowl until smooth. For a silkier texture, blend them in a food processor.
  • Set aside.

2. Make the Ice Cream Base

  • In a large mixing bowl, whisk together the heavy cream, whole milk, sweetened condensed milk, vanilla extract, and salt.
  • Stir in the mashed bananas until fully incorporated.

3. Chill the Mixture

  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. This step helps the ice cream churn more efficiently and improves texture.

4. Churn the Ice Cream

  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
  • When the ice cream reaches a soft-serve consistency, add the chocolate chunks, walnuts, and brownie bits (if using).
  • Continue churning for another 2–3 minutes until the mix-ins are evenly distributed.

5. Freeze Until Firm

  • Transfer the churned ice cream to a freezer-safe container (like a loaf pan).
  • Smooth the top and press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals.
  • Freeze for at least 4–6 hours, or overnight, until firm and scoopable.

6. Serve and Enjoy

  • Let the ice cream sit at room temperature for 5–10 minutes before scooping.
  • Serve in bowls, cones, or as part of a sundae with extra toppings like hot fudge, whipped cream, or caramel drizzle.

Serving Suggestions:

  • Banana Split: Serve with sliced bananas, whipped cream, and maraschino cherries.
  • Ice Cream Sandwiches: Scoop between two chocolate chip cookies.
  • Milkshake: Blend with a splash of milk for a thick, creamy shake.

Tips & Variations:

  • No ice cream maker? Pour the base into a loaf pan, stir in the mix-ins, and freeze. Stir every 30 minutes for 2–3 hours to mimic churning.
  • Make it vegan: Use coconut cream, almond milk, and dairy-free chocolate.
  • Add swirl: Fold in peanut butter or Nutella for a ribbon of extra flavor.
  • Toast the nuts: Toast walnuts in a dry skillet for 3–5 minutes to enhance their flavor.

This Homemade Chunky Ice Cream is a celebration of bold textures and rich flavors—perfect for banana lovers and ice cream aficionados alike. Want a version with peanut butter cups or a tropical twist with coconut and pineapple? I’d love to help you create it!

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