The much anticipated recipe from Playa Vista Direct Magazine is finally here – and just in time for all of your Labor Day plans! This Chunky Monkey Banana Nice Cream is sure to be a cool addition to your long weekend.
If you’ve never made banana nice cream before, get ready for a dessert game changer! The idea is simple – when you blend frozen bananas, they magically turn into the most creamy delicious “ice cream” without any of the cream…or sugar! I wish I could take credit for coming up with this brilliant idea in the first place, but I can’t. I don’t know who did, but I wish I could give them a hug and thank them for this delicious delicious gift.
I did, however, take banana nice cream one step further though. One of my favorite ice cream flavors is chunky monkey, but if you’ve ever bravely looked at the ingredients list (like I have), it is bad enough to make you want to choke on a walnut. So, I took the best parts of “Chunky Monkey” ice cream, and made nice cream!
The layers of dark chocolate chunks and crunchy walnuts not only take nice cream to the next level – I would argue that it even tastes better than the regular ice cream version! Give it a try this weekend and tell me what you think!Print
A delicious and creamy Chunky Monkey banana “nice cream” recipe full of dark chocolate chunks and walnut pieces. The ultimate non-dairy frozen treat!
- Using the large bowl on your food processor, add the frozen bananas, non-dairy milk, and vanilla extract. Pulse until the bananas are broken up, and then process on high for 3-4 minutes, or until completely smooth and creamy. You may have to stop and scrape down the sides periodically.
- Pour half of the banana mixture into a loaf pan lined with parchment, or another freezer-friendly container. Sprinkle half of the walnuts and dark chocolate on top before adding the other half of the banana mixture over top. Sprinkle with the remaining walnuts and dark chocolate. Cover, and freeze until solid – about 1 hour.
Nice cream should be stored in an air-tight container and best eaten within a few days. It loses its creaminess and can become icy if left longer.