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!
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 :)