This No Churn Chocolate Chunky Monkey Ice Cream is the perfect Summer treat! Loaded with peanut butter swirls, tons of chocolate and fresh banana pieces – load it into a waffle cone and hello dessert!
I’m pretty sure my life was changed when I was introduced to the concept of no churn ice cream last year. So you’re saying I don’t have to have a huge ice cream maker that won’t fit in my kitchen in order to achieve a lusciously creamy ice cream treat?! Sign me up!
Since then, I’ve made a few flavors on my own (without posting to the blog)…but this one is absolutely my FAVORITE!
What is No Churn Ice Cream?
Alright, so as I said above, no churn ice cream is basically a method to make ice cream at home where you don’t need an ice cream maker!
You use a can of sweetened condensed milk and combine it with homemade whipped cream to make the most deliciously sweet and creamy ice cream!
Let it freeze for a while and voila! You’re all set for an ice cream date at home!
Why You’re Going to Love This Flavor
Ugh, y’all. Ever since Ben and I started dating I have been obsessed with those Chocolate Covered Bananas you can get from Trader Joe’s. Y’all ever had those? They’re SO good.
I knew I wanted to base this recipe off of that treat – hence the Chocolate Chunky Monkey flavor!
Chunky Monkey, I believe, was originally coined by Ben and Jerry’s. Their version has banana ice cream with fudge chunks and walnuts.
Our Balanced Bowl’s version has a luxurious chocolate ice cream loaded with banana chunks and peanut butter swirls!
The banana is soft and creamy, the peanut butter adds that deliciously nutty taste without having hunks of nuts in the ice cream and you just can NEVER go wrong with a chocolate based ice cream in my opinion!
Combined all together, it’s creamy, cold, sweet and ultra yummy! Let’s get into exactly what you need for it!
Ingredients You Need
- Creamy peanut butter
- Semi sweet chocolate chips
- Banana (ripe is better!)
- Sweetened condensed milk
- Heavy whipping cream
- Vanilla extract
Best Tips for Making Ice Cream
Don’t try and substitute normal whipped cream for the heavy whipping cream! You have to beat the heavy cream yourself until stiff peaks form – but I promise it’s worth it!
After you get those stiff peaks (which by the way, took me about 5-7 minutes to achieve using my hand mixer!), in another larger bowl, mix together the deliciousness that is a can of sweetened condensed milk along with a splash of vanilla extract.
Once that is mixed, gently fold in the whipped cream using a rubber spatula, making sure to mix in a little at a time!
And now it’s time for your mix-ins!
I wanted to make sure that the peanut butter was super swirly in this recipe so I warmed mine up in the microwave for 15 or so seconds – by the way, I used creamy peanut butter 🙂 And it wasn’t a “natural” kind.
I definitely prefer using semi-sweet chocolate chips because the base using the sweetened condensed milk is already pretty dang sweet. I would even maybe use dark chocolate chips!
Speaking of chocolate, make sure that you melt the chocolate before you add it to the ice cream – this is going to make sure that you have a super chocolatey base instead of just hard chocolate chips.
For the banana pieces, I just sliced up 2 small bananas and then quartered the banana slices. Feel free to make the banana chunks as big as you’d like!
Once you get everything mixed together it should look something like this:
Then, transfer it to a freezer safe container – I actually used a 9×5 loaf pan and it worked perfectly!
I covered mine with tin foil and let it freeze overnight! If you don’t have that much time, I would suggest probably at least 4-6 hours! 🙂
Next day, it’s ready to be SCOOPED! Scoop into a waffle cone, bowl, sugar cone, eat it straight from the container by the spoonful while watching your fave show…the world is your chunky monkey ice cream oyster!
Hope you guys enjoy this late Summer treat 🙂
Did you enjoy this recipe? Here are a few more you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
No Churn Chocolate Chunky Monkey Ice Cream
This No Churn Chocolate Chunky Monkey Ice Cream is the perfect Summer treat! Loaded with peanut butter swirls, tons of chocolate and fresh banana pieces - load it into a waffle cone and hello dessert!
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 14 oz. can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 2/3 cup melted semi-sweet chocolate chips
- 2 small bananas, diced into bite size chunks
In a large bowl, using a hand mixer on low-medium speed, beat the whipped cream until stiff peaks appear. This took me about 3-5 minutes. Set aside.
In another bowl, whisk together the sweetened condensed milk and the vanilla extract. Slowly and gently fold the whipped cream into the condensed milk a little at a time. Use a rubber spatula to combine.
Dice the banana into bite size chunks. Melt the semi-sweet chocolate chips in 30 second increments in the microwave, stopping to stir each time the 30 seconds is up. You want them to be melty and smooth!
Warm the peanut butter for 15 seconds in the microwave as well.
Once the ice cream base is fully combined, add in your mix-ins. Add in the melted chocolate chips, peanut butter and diced bananas. Mix in gently.
Add this to a freezer safe pan or container and freeze, covered, for at least 4-6 hours or until creamy and "soft serve" like. Enjoy!
I used a 9x5 loaf pan to store this in my freezer and it worked fine! I covered it with tin foil to prevent freezer burn 🙂