I started a path recently to make vegan versions of some of my favorite specialty ice creams. The kind of specialty ice creams I used to swoon over in my pre-vegan days. Sigh. There’s just something about buying a small, albeit pricey, pint of ice cream made with crazy delicious ingredients…that does me in every time. I won’t sugarcoat it. There are some things about going Vegan that are just not easy. Giving up ice cream was one of them. But now I’m in the process of creating vegan versions of my favorites, including today’s Chunky Monkey Vegan Ice Cream. All it takes is 15 minutes before you’re enjoying some of your own vegan banana ice cream with generous portions of fudge and walnut pieces.
It’s not as if I had to have ice cream every night. I wasn’t one of those people. But I did enjoy having a scoop, or maybe a bowlful, from time-to-time. And one of my favorite routines was getting out my favorite pint, a spoon, and watching a little SNL. That’s right. I’d eat straight from the container. I’m gross like that.
Besides, I wasn’t planning on sharing it anyway.
I started my Vegan Specialty Ice Cream series with Chubba Hubba, featuring creamy caramel swirls and lots of dark chocolate covered pretzels. The world was a a better place because of it. Now I have Chunky Monkey to add to the list. What can you expect next? Stay tuned as the saga continues!
Chunky Monkey Vegan Ice Cream
- 1 pint of your favorite non-dairy vanilla ice cream
- 1 cup dairy free semi sweet chocolate chips
- 1 tablespoon coconut oil
- 1 tablespoon soy milk
- 1 large ripe banana
- 1 cup walnuts roughly chopped
- Set that pint of non-dairy ice cream on the counter to soften.
- Combine the chocolate chips, coconut oil, and soy milk in a small saucepan over low heat. Cook for a minute or two until the chocolate melts. Set aside to cool. Alternatively, you can place these ingredients in a microwave safe container and heat in 11 second increments, stirring between each until the chocolate has melted. Set aside to cool.
- Remove the banana from the peel and place it in a medium-sized mixing bowl and use a fork to mash it. Pour in the softened ice cream and stir to combine.
- Spoon about a quarter of the banana ice cream back into the bottom of the container it came in (or a different freezer-safe, lidded container of your choosing). Over the top of that dabble pieces of the chocolate fudge you made in step #2 above and a few walnut pieces. Layer this with more of the banana ice cream mixture and follow with more of the chocolate fudge and walnut pieces. Continue with this process until you're out of ingredients, and leaving the chocolate fudge pieces and walnut reserved for the top layer. Keep in mind that you're adding more volume to the same container so you'll need a backup container for the extra ice cream…or you can just eat some on the spot. You won't regret it!
- Place the pint back in the freezer to allow the ice cream to firm up. Voila!
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