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Close up of three scoops of ice cream in a bowl.

Chunky Monkey Ice Cream

Author: Sarah Brooks
This homemade chunky monkey ice cream is full of creamy fresh banana, melt-in-your-mouth chocolate chunks and toasty roasted walnuts, yum!
5 from 7 votes
Prep Time 20 minutes
Cook Time 10 minutes
Plus chilling time 4 hours
Total Time 4 hours 30 minutes
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each)
Calories 662 kcal


  • ice cream machine/churner


  • ½ cup (100gms) semi sweet chocolate
  • 2 & ½ teaspoons (10gms) refined coconut oil
  • 1 cup (100gms) walnut pieces
  • 1 tablespoon (20gms) unsalted butter
  • 4 small (500gms) ripe bananas
  • cup (145gms) brown sugar
  • 1 cup (250mls) thickened cream
  • 1 cup (250mls) milk
  • (10gms) glucose syrup
  • 1 pinch salt
  • ¼ teaspoon vanilla extract


  • Make the homemade chocolate chunks and roast your walnuts.
  • Line a container with foil or baking paper. Melt the chocolate in a heatproof bowl in the microwave or a double boiler. Add coconut oil and mix well. Pour the into the lined container and put it in the fridge to set.
  • Chop the walnuts into chunk sized pices and dry roast in a frying pan. As soon as the nuts are done take them off the heat and transfer them to a heat-proof container as they can burn easily.
  • Slice the bananas in half lengthways. Melt the butter in a frying pan or skillet and add the bananas. Fry until starting to brown then carefully flip over. Sprinkle with sugar and gently swirl to dissolve some of the sugar.
  • Cooke for another minute until the bananas are nice and soft and caramelized. Remove from the stove and allow to cool.
  • In a small pot add the milk, cream and glucose syrup. Heat on warm until simmering and the glucose syrup is fully dissolved. Allow too cool.
  • Put the bananas and dairy mix into a deep-sided jug you can use an immersion/stick blender in. Blend until smooth. Add the vanilla and salt and mix well. Chill in the fridge for at least 4 hours, preferably overnight.
  • Remove the chocolate from its container and chop into chocolate chunk-sized pieces. Put your ice cream storage container in the freezer to chill. If using a self-churning machine, turn it on about ten minutes before you churn your ice cream. Otherwise take the churning bowl out of the freezer right before churning.
  • Pour mix into the ice cream churner and churn. When the ice cream has nearly finished churning add the chocolate chunks and walnut pieces. The ice cream should be nice and thick but still moving around. Don't add the chunks too soon or they will stick in the machine and your ice cream won't churn properly.
  • When it's finished churning transfer the ice cream to a chilled container and freeze until firm.


  • Homemade chocolate chunks make this ice cream a joy to eat, but if you are short on time you can use a chocolate bar instead.  
  • Glucose syrup is available from many supermarkets and specialty baking stores.  It greatly improves the texture and scoopability of the ice cream.  You can make the ice cream without it but the ice cream will set harder and you may need to put it in the fridge for five to fifteen minutes before serving to make it soft enough to scoop.


Calories: 662kcalCarbohydrates: 45gProtein: 10gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 20gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 50mgSodium: 42mgPotassium: 445mgFiber: 4gSugar: 37gVitamin A: 668IUVitamin C: 1mgCalcium: 150mgIron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: banana ice cream
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