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.
The best part is how crazy simple this is to make. No fancy ice maker required!
What is No-Churn Ice Cream?
There are two ways to make homemade ice cream. The first way is a with an ice cream maker and the second way is the easy no-churn way. To make no-churn ice cream, you mix together the ice cream base and put it directly into the freezer to harden. You don’t have to churn it in an ice cream machine first.
No-churn ice cream is perfect for beginners, for anyone who doesn’t have an ice cream maker, or the patience to churn their own ice cream.
Chunky Monkey Ingredients
No-churn chunky monkey ice cream is made with these simple ingredients, without any ice cream maker required!
- Heavy Whipping Cream
- Vanilla extract
- Sweetened condensed milk
- Bananas
- Dark chocolate pieces (I used Ghirardelli)
- Coconut oil
- Salted Caramel Sauce
- Chopped walnuts (Optional)
You can use store-bought salted caramel (I won’t judge) but if you want to make your own, I’ve got a dang good recipe (with step-by-step photos) that I have made countless time and it is always a hit.
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How to Make Chunky Monkey Ice Cream
Simply whip up some heavy cream, beat in the sweetened-condensed milk, fold in the banana puree, drizzle with salted caramel and melted chocolate, freeze for 5-6 hours and you are good to go!
Chunky Monkey Hacks
Nuts: As mentioned this recipe doesn’t include chopped walnuts but you can easily add a 1/2 cup of walnuts, peanuts, toasted almonds, hazelnuts, dates, butter pecan or your favorite nut.
Peanut: Peanut butter lovers can add in a 1/2 cup of peanut butter.
Chocolate: I used Ghirardelli dark chocolate but any dark chocolate will work. Semi-sweet or bitter chocolate or chocolate chips can also be used but dark chocolate best reflects the chunks of fudge in the Ben and Jerry’s version.
Sauces: Substitute the salted caramel with honey.
Vegan/Dairy free: Substitute coconut cream instead of heavy cream and coconut milk instead of dairy milk.
Cones: This ice cream is great in a bowl but cones can enhance the taste, texture and experience. Cake cones, waffle cones and even pretzel or chocolate dipped cones are delicious. You can also serve in a waffle bowl or make ice cream sandwiches!
Most importantly, have fun with this recipe and make it how you and your guests like it.
Who Invented Chunky Monkey Ice Cream?
Ben and Jerry’s first created the Chunky Monkey ice cream flavor in 1988. The Ben and Jerry’s version features vanilla ice cream, walnuts (tree nuts), bananas, and chunks of fudge. The monkey descriptor comes from the bananas in the recipe while the chunky descriptor comes from the walnuts and chunks of fudge.
In this recipe, I did not use walnuts and substituted the chunks of fudge with dark chocolate and salted caramel.
How Long Will Homemade Ice Cream Last?
Homemade ice cream will last in a freezer for up to 1 month. The ice cream should be stored in a freezer container and covered with parchment paper to prevent ice crystals from forming.
No Churn Chunky Monkey Ice Cream
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 oz can sweetened condensed milk
- 1 tbs vanilla
- 3 bananas
- 4 oz dark chocolate pieces (I used Ghirardelli)
- 2 tbs coconut oil
- 4 tbs 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.
- Freeze until solid and scoopable for 4-6 hours or overnight.
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