Guilt-less Desserts & Treats for your Family

Chunky Monkey Ice Cream


When we moved into our house (over 2 ½ years ago) I ear marked a large blank wall for a future project. “That will be our photo wall” I boldly declared. At the time I was 7 months pregnant with my 3rd child and had a trillion boxes to unpack (and some hideous wall paper to remove) so my wall project went to the ‘one day pile’; along with painting the front door, cleaning the cob webs in the laundry and getting to the mystery box under the bed.

So for the past 2 ½ years there were 3 photos on our photo wall, and then I got the budget reno bug before Christmas. It all started when I updated H’s bedroom for his birthday, which soon lead to a top sheet clean out from the linen cupboard and ended with me repainting the kitchen, dining and lounge rooms. I wasn’t content yet (I was obsessed for some unknown crazy reason) so I planned 2 new feature walls; the over due photo wall and the ‘photos not good enough for the wall and overflow from the fridge drawings’ memory wall.

After a billion trips to Kmart and their cheap frame range, a ‘pale’ encounter with Harvey Norman online printing and a few Bunning trips (is it really a renovation if you don’t go to Bunnings at least twice in a day?!) I was done…ish.

On one wall is all my favourite photos of the kids taken over the past 8 years. I chose the photos that summed up their personalities, showed them at their happiest (several dress ups feature on the wall) and sum up what (I hope) has been a pretty happy childhood so far.

Our memory wall comes from extensive internet research (ok… I trawled Pinterest for way too long). We nailed picture hanging wire on the wall in 3 places to create a ‘clothes line’ and I found cute little pegs from Kmart. On one line is kids favourite art work, certificates and random colourful pastings. It’s freed up our fridge for permission slips and overdue bills. On the other is more photos capturing our families time line and celebrations. It’s sits right about the desk so I get to look at the photos as I work and reflect on how lucky I am (and how big the kids have gotten).

It’s funny how a simple act of hanging a picture can make you so thankful.

You know what else I’m thankful for…rotten Bananas!! I love their stinky, squishiness. Why? Because they give me tasty desserts like this Chunky Monkey Ice Cream.

As the name suggests, this Chunky Monkey Ice Cream is bound to cause obesity in all primates so perhaps keep it for yourself and don’t share it with any monkeys (I’m looking at you Ross Geller!). Chunky Monkey Ice Cream is Banana Ice Cream with added Chocolate Chips and Nuts. Some recipes use walnuts, I chose to use toffee peanuts because #newyearsresolutionfail. Adding the sweet crunch to the soft Banana Ice Cream makes for a pretty special summer treat.

Making this Chunky Monkey Ice Cream is pretty much the same as my Vegan and Dairy Free Vanilla Ice Cream. It all starts by making a custard like mixture which is thickened by arrowroot (making it egg free) and then blending in the gooey, super ripe bananas (you can listen to this podcast to make the Vanilla Ice Cream with me). From here you can go one of three ways;

  1. Let the mixture cool then use an ice cream machine and stir in the chocolate chips and peanuts once it’s done.
  2. Freeze the mixture then blend it in a food processor once frozen and then stir in the chocolate chips and peanuts once it’s creamy.
  3. Stir in the chocolate chips and peanuts and freeze it until it’s ready and scoop out and enjoy.

I have listed the options in my order of preference for the creamiest ice cream, but which ever way you choose (depending on your kitchen tools) you’ll still up with sweet and heat beating Chunky Monkey Ice Cream.

Of course, if you like your monkeys on the slim side just leave out the chocolate chips and the peanuts and you’ll have a great Banana Ice Cream recipe.

Chunky Monkey Ice Cream

This Chunky Monkey Ice Cream is the perfect blend of sweet, salty and crunch! It's made form Vegan Banana Ice Cream with added Chocolate Chips and toffee Peanuts.
Prep Time20 mins
Total Time8 hrs
Servings: 4



  • 1 1/4 Cups Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
  • 1 1/4 Cups Coconut Milk
  • 1/3 Cup Maple Syryp or Rice Malt Syrup or Honey add an extra 1-2 Tablespoons if sweeter ice cream wanted)
  • 1 teaspoon of Vanilla Extract more if wanted; do a taste test to be sure
  • Dash Salt
  • 2 Tablespoons Arrowroot Cornflour can be used instead
  • 1 Cup mushed up super ripe Banana
  • 100 grams Chocolate Chips recipe below for Dairy Free Chocolate Chips
  • 3/4 Cup Peanuts to toffee peanuts; place 2 Tablespoons of maple syrup/honey in a fry pan and heat. Add the nuts and stir until coated and no sweetener remains 'un-nutted' . Place on a piece of baking paper and cool

Chocolate Chips

  • 1/4 Cup Coconut Oil
  • 1/4 Cup Cocoa
  • 1 Tablespoon Maple Syrup
  • dash Vanilla Extract
  • dash Salt



  • If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
  • In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
  • Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
  • One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
  • Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
  • Once thickened take the mixture off the heat and add the banana. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.

Option 1 Ice Cream Machine

  • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
  • Stir in the Chocolate Chips and Nuts. Serve immediately or freeze in a sealed container briefly until a bit firmer.

Option 2 No Churn - Blend

  • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
  • Break the frozen mixture into pieces and place in a food processor/blender.
  • Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
  • Stir in the Chocolate Chips and Nuts. Serve immediately or freeze in a sealed container briefly until a bit firmer.

Option 3 Freeze

  • Stir in the Chocolate Chips and Nuts
  • Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
  • The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
  • This method isn't as creamy as the previous 2 but still delicious.

Chocolate Chips

  • Melt the coconut oil in a saucepan over a very low heat.Stir in the maple syrup and vanilla.
  • Whisk in the cocoa and allow to thicken slightly.
  • Pour the Chocolate into a small lined baking tray and freeze for 30 minutes.
  • Remove the Chocolate from the freezer and break into large pieces.
  • Place the pieces in a zip lock freezer bag. Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces. Use immediately or refreeze for later use.
  • Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips). Use immediately or refreeze for later use.

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