Recipe by Stephany Ogle Brown
"Luscious copy of a very famous brand name ice cream! All my little monkeys love this one! I have tried this with aspartame sugar substitute (the blue packets) to lower the sugar, and no one could tell! For best results, transfer frozen mixture to a plastic freezer container and freeze for at least one hour before serving (if you can keep your kids out of it for that long!)."
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bananas, broken into chunks
1 1/3 cups
heavy cream, chilled
chopped toasted walnuts
miniature semisweet chocolate chips
TIP: You must freeze ice cream for at least two to three hours after you make it in your ice cream maker if you want it to be like the consistency of ice cream you get from the grocery store, this is called tempering. When it comes directly from the ice cream maker it is very much like soft serve ice cream.
Three stars as written, five stars after modifications. Based on my experience making ice cream, I had to make a few changes to make this recipe work for me. I was concerned about the incredibly large amount of bananas, and the texture and consistency it would lend to the ice cream--that many bananas surely would compete with the "cream" in ice cream (as other reviewers indeed noted). As it is, I used half as many bananas and it was plenty banana flavored. Because bananas are sweet on their own, I reduced the sugar to 2/3 cup and it was perfect. I like my ice cream rich, so I added an egg, and replaced the milk with half and half. I also left out the vanilla as I felt it wasn't necessary. Finally, I eliminated the nuts just because that was hubby's request, and used good, chopped, bittersweet chocolate rather than the chocolate chips. A food processor or blender isn't necessary and only makes more dishes to wash. Whisk the egg for a minute or two till light and fluffy, add the sugar and whisk another minute or so to dissolve it. Mash the bananas with a fork and add to the egg/sugar mixture with the cream, half and half and lemon juice. Chill for several hours before churning. It turned out intensely rich, velvety, and packed with fresh banana flavor--a 5-star ice cream.
This was fantastic...much like the famous brand. I reduced the sugar by half and used very ripe bananas, and it was plenty sweet with a very intense banana flavor. I also used a frozen bittersweet Lindt chocolate bar instead of the chips and added a hint a cinnamon to add a homemade touch. One trick to making ice cream work in an ice cream maker is to make sure both the canister and the paddle are very, very frozen. I usually freeze at least 2 days ahead of time and remove canister from freezer just before mixture is ready to pour into canister.
I am diabetic and used equal sweetner to cut the sugar out. My grandkids loved this ice cream when we made it last weekend. It was very easy and delicious. They want to make more next weekend. It was a hit!
this is really good.. i was a little doubtful of "banana" ice-cream.... but it was quite delicious!! make sure you use overripe bananas for the best banana taste. i used my cuisinart ice-cream maker to make this.. and it was overflowing so i would make it in two batches like the other reviewer said, or just halve the recipe. the ice-cream was tasty and very easy to make compared to the other ice-cream recipes i've used so far. try!
This ice cream is almost better than the famous brand's. It doesn't seem like overripe bananas are required for this recipe; I also prefer adding regular-sized chocolate chip, or even chocolate chunks, than miniature chocolate chips. Will be made often at home.
This ice cream was delicious, and tasted almost better than Ben and Jerry's Chunky Monkey! (Super easy as well!) For my half-gallon maker, I used 5 bananas and doubled the rest of the ingredients. It turned out great, and wasn't runny at all! I would say that it turned out a little like the consistency of cool whip, and twice as good! Thanks for sharing! ^_^
This was fabulous! I chopped my chocolate chips very fine and it was wonderful! This will be added to my ice cream list to make over and over. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Banana Nut Chip Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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