Chunky banana nut chip ice cream

    3 hours

    This is a luscious copy of a very famous brand name ice cream! All my little monkeys love this one (wink)! 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!).

    45 people made this

    Serves: 8 

    • 4 bananas, broken into chunks
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 200g (7 oz) caster sugar
    • 300ml (1/2 pint) double cream, chilled
    • 175ml (6 fl oz) milk, chilled
    • 75g (3 oz) chopped toasted walnuts
    • 100g (4 oz) miniature chocolate chips

    Prep:15min  ›  Extra time:2hr45min  ›  Ready in:3hr 

    1. In a blender or food processor, combine bananas, lemon juice, vanilla, sugar, cream and milk. Purée until smooth. Transfer mixture to the freezer canister of an ice cream maker and freeze according to manufacturer's instructions. When ice cream begins to stiffen, add walnuts and chocolate chips.


    Instead of mini chocolate chips, break up a good quality chocolate bar - choose dark or milk chocolate depending on your own preference.

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    Reviews in English (40)


    Way too sweet!  -  16 Jul 2012


    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.  -  18 Aug 2008  (Review from Allrecipes US | Canada)


    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.  -  12 Jul 2001  (Review from Allrecipes US | Canada)