Vegan Chunky Monkey Ice Cream

The best flavor combo always includes peanut butter, chocolate, and banana, and you cannot prove me otherwise. I’m back with another chunky monkey inspired recipe with this Chunky Monkey Ice Cream! It’s vegan, gluten-free, refined sugar-free, and is ready in 10 minutes! Plus, it only requires 5 ingredients, so you’ll definitely be able to make it.

Ice cream is a year-round dessert for me. It doesn’t matter how cold it is, I’m going to have ice cream. This ice cream recipe is made from a banana base, which gives it a super creamy texture. Coming from an ice cream connoisseur, this recipe is definitely not a replacement for ice cream. If you want the real ice cream, definitely eat the real ice cream. If you want a fun new way to eat bananas thats refreshing and delicious, try this out!

What Ingredients Do I Need?

To make this vegan chunky monkey ice cream, you only need 5 ingredients! Here’s what you’ll need:

• Frozen bananas
• Unsweetened vanilla almond milk
• Cacao powder
• All-natural peanut butter
• Dark chocolate chips

Recipe Prep

There is one step of prep work that goes into making this recipe that makes all the difference. You definitely can’t skip on this part!

Freezing the bananas ahead of time is key for this recipe. The frozen bananas are what gives this recipe that creaminess that mimics traditional ice cream. I wouldn’t recommend using bananas that aren’t frozen and just freezing the recipe after. Go the extra step and freeze your bananas ahead of time, it’s worth it!

Just grab some bananas that are EXTRA RIPE, remove the peels, and place them in an airtight freezer bag. I like to break them into smaller pieces so that they blend easier. This is a great way to utilize ripe bananas that are on their last leg. No wasting around here!

Making the Ice Cream

Now that we have our frozen bananas, it’s time to make the recipe! Grab a high speed blender or food processor and the 5 ingredients needed.

As a general note, it’s pretty hard to go wrong with this recipe. You could use more or less bananas and just eyeball the rest. There’s no right or wrong when it comes to peanut butter and chocolate!

Add the frozen bananas into the food processor and begin blending to pulse them up. You’re going to have to stop to scrape down the sides a couple times. This is where you’ll want to slowly add in your almond milk. I like to add 1 tbsp at a time, then blend it to see the texture. You don’t want it to get too runny! Just enough so that it’s easier to blend and creamy.

Once the bananas and almond milk are blended together, it’s time to add the cacao powder. I like mine extra chocolatey, but if prefer less chocolate, just use 1 tbsp less. When the chocolate is blended in, add the peanut butter in last. I don’t like to blend the peanut butter in too much so that there’s a nice swirl with big chunks of peanut butter.

Remove the ice cream from your food processor and transfer it to a freezer-safe container. Fold in some dark chocolate chips with a spoon if you desire, or sprinkle them right on top. Place the lid on the container and store the ice cream in the freezer. All done!

How to Store Leftovers

This recipe should be kept in the freezer since it acts like an ice cream. It will stay good in the freezer for up to 6 months. I like to let mine sit out for 5 minutes before eating so that it softens a bit!

More Vegan Recipes

• Chocolate Covered Peanut Butter Protein Bites
• Fudgy Sweet Potato Bars
• Peanut Butter Protein Fudge
• Vegan Banana Bread
• Raspberry Chia Jam
• Caramel Tahini Stuffed Dates

Vegan Chunky Monkey Ice Cream

Recipe by Mary WeissCourse: DessertDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Ingredients

• 3 frozen bananas

• 3 tbsp unsweetened vanilla almond milk*

• 3 tbsp cacao powder

• 1/4 cup all-natural peanut butter

• Dark chocolate chips

Directions

• Add the frozen bananas into a food processor or high-speed blender and begin blending to pulse them up. You’re going to have to stop to scrape down the sides a couple times. Slowly add in the almond milk 1 tbsp at a time until the banana mixture is creamy and smooth.
• To the frozen banana mixture, add in the cacao powder and blend until incorporated. When the chocolate is blended in, add the peanut butter in last. I don’t like to blend the peanut butter in too much so that there’s a nice swirl with big chunks of peanut butter.
• Remove the ice cream from your food processor and transfer it to a freezer-safe container. Fold in some dark chocolate chips with a spoon if you desire, or sprinkle them right on top. Place the lid on the container and store the ice cream in the freezer. Enjoy!

Notes

• *As a general rule for this recipe, it usually works with 1 tbsp milk per banana. You could use more/less depending on how frozen your bananas are or how creamy you want the ice cream.

Did You Make This Recipe?

If you try this recipe, make sure you leave a comment and tag me on Instagram @sprinklingofhealth to show me!