This Homemade Chunky Monkey Ice Cream is a luscious, creamy dessert inspired by the iconic Ben & Jerry’s flavor. It’s a delightful blend of ripe bananas, crunchy walnuts, and rich chocolate chunks swirled into a velvety banana-infused ice cream base. The result is a frozen treat that’s both nostalgic and indulgent, with a perfect balance of sweetness, nuttiness, and texture. Whether you’re cooling off on a hot day or craving a midnight snack, this chunky ice cream delivers spoonfuls of joy with every bite. Best of all, it’s made from scratch—no artificial flavors, just pure, homemade goodness.
Ingredients:
For the ice cream base:
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- 5 large egg yolks
- 2 ripe bananas (mashed)
- 1 tablespoon vanilla extract
- Pinch of salt
Chunky mix-ins:
- ½ cup chopped walnuts (toasted for extra flavor)
- ½ cup dark chocolate chunks or chips
- Optional: ½ cup brownie bits or fudge swirls for extra decadence
Instructions:
- Prepare the custard base:
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is hot but not boiling—small bubbles should form around the edges. Stir occasionally to prevent scorching. - Temper the egg yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking constantly to temper them. Gradually add another ½ cup, continuing to whisk. - Cook the custard:
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil. - Add banana and vanilla:
Remove the custard from heat. Stir in the mashed bananas, vanilla extract, and a pinch of salt. For a smoother texture, you can blend the mixture using an immersion blender or regular blender. Strain through a fine mesh sieve if desired. - Chill the base:
Transfer the custard to a clean bowl and place it in an ice bath to cool quickly, stirring occasionally. Once cooled, cover and refrigerate for at least 4 hours or overnight. This step is crucial for a creamy texture. - Churn the ice cream:
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes, depending on your machine. - Add the chunky mix-ins:
In the last 5 minutes of churning, add the chopped walnuts and chocolate chunks. If using brownie bits or fudge swirls, gently fold them in after churning to avoid overmixing. - Freeze to set:
Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm. - Serve and enjoy:
Let the ice cream sit at room temperature for a few minutes before scooping. Serve in bowls, cones, or even sandwiched between cookies for a chunky ice cream sandwich.
Tips & Variations:
- Nut-free version: Skip the walnuts or replace them with sunflower seeds or crispy rice cereal for crunch.
- Vegan option: Use coconut cream and almond milk, and substitute egg yolks with cornstarch or arrowroot powder.
- Flavor twist: Add a swirl of peanut butter or caramel sauce for an extra layer of indulgence.
This homemade chunky ice cream is more than just a dessert—it’s a celebration of texture, flavor, and creativity. If you’re in the mood to experiment, I’d love to help you craft a tropical version with coconut and pineapple chunks next!