Chunky Monkey No-Churn Ice Cream
The perfect summer recipe to use your overripe bananas! Our take on this popular ice cream flavour uses Macadamia Cashew Butter for a deliciously creamy swirl to complement the banana ice cream and chocolate chunks. Peanut, Cashew, or Rainforest Butter would be a tasty alternative to Macadamia Cashew.
Yield: 8-10 servings
INGREDIENTS
2 ripe bananas
1 cup sweetened condensed milk
1 tsp vanilla extract
Pinch of salt
2 cups 35% whipping cream (heavy cream)
½ cup Nuts to You Macadamia Cashew Butter
½ cup dark or semi-sweet chocolate chunks
INSTRUCTIONS
A metal loaf pan is the perfect size container for the ice cream, but a large glass or plastic container also works. Line with parchment paper, if desired.
In a bowl, mash bananas with a fork until smooth. Add the sweetened condensed milk, vanilla and salt. Mix until smooth.
Whip the heavy cream with a hand or stand mixer until stiff peaks form. Gently fold in the banana mixture.
Pour half the cream mixture into the loaf pan. Drizzle half the nut butter over the surface and use a utensil to create a marbled effect. Sprinkle half the chocolate chunks on top.
Pour over remaining cream mixture and repeat step 4. Freeze for 6 hours or overnight.
Cover with a lid or beeswax wrap to store.
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