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.