Homemade chunky monkey ice cream made with roasted bananas

Homemade Chunky Monkey Ice Cream

I had some bananas that had passed their prime and a craving for Ben & Jerry’s Chunky Monkey ice cream.  I figured, why not try to make it myself?  David Lebovitz, who has become my ice cream idol, has a recipe for roasted banana ice cream that I used.  I added some walnuts and dark chocolate, and had me a bunch of chunky monkey ice cream.  Woohoo!

Recipe:  Homemade Chunky Monkey Ice Cream

(adapted from The Perfect Scoop by David Lebovitz)

3 medium ripe bananas, peeled

1/3 c. packed brown sugar

1 Tbsp. butter, cut into small pieces

1 1/2 c. whole milk

2 Tbsp. granulated sugar

1/2 tsp. vanilla extract

1 1/2 tsp. freshly-squeezed lemon juice

1/4 tsp. coarse salt

1/4 c. coarsely chopped walnuts

1/4 c. chopped dark chocolate or dark chocolate chips

Preheat oven to 400 degrees.  Slice bananas into 1/2″ pieces and toss with brown sugar and butter in a baking dish.  Bake for 20 minutes, uncovered.  Stir and bake for another 20 minutes, until bananas are browned and cooked through.

Scrape bananas and thick syrup into a blender or food processor.  Add milk, granulated sugar, vanilla, lemon juice, and salt.  Puree until smooth.

Chill mixture thoroughly in refrigerator, for at least 4 hours.

Stir mixture and pour into ice cream maker.  Freeze according to manufacturer’s directions.