Chunky Monkey Ice Cream

itsallgoodvegan

April 30

Welcome to the sweet world of dairy-free indulgence! Today, I'm excited to share this highly requested recipe. It's not only delicious but also easy to make – Vegan Chunky Monkey Ice Cream. This creamy delight is perfect for those hot summer days when you're craving something cold and satisfying but want to keep it plant-based. Made with wholesome ingredients and bursting with flavor, this recipe will surely become a favorite in your household.

Ingredients for Ice Cream Base:

1 can (13.5 oz) full-fat coconut milk
2 small ripe bananas
1/3 cup cashews, soaked
3 pitted dates (or substitute with 1/4 cup maple syrup or agave nectar)
1 tsp vanilla extract

Substitutes and Process:

Full-Fat Coconut Milk: If you don't have coconut milk on hand or prefer a different flavor, you can substitute it with any other non-dairy milk such as almond milk, oat milk, or soy milk. Opt for a full-fat version to ensure a creamy texture.
Ripe Bananas: Bananas provide natural sweetness and creaminess to the ice cream. If you're not a fan of bananas or are allergic to them, you can substitute them with an equal amount of a ripe avocado for creaminess. Keep in mind that the flavor profile will vary slightly depending on the substitute used.
Cashews: Cashews add richness and creaminess to the ice cream base. If you're allergic to nuts or prefer a nut-free option, you can substitute cashews with an equal amount of soaked sunflower seeds or silken tofu for a similar texture.
Pitted Dates (or Sweetener Substitute): Pitted dates are used as a natural sweetener and also help to bind the ingredients together. If you prefer a different sweetener or don't have dates on hand, you can substitute them with an equal amount of maple syrup, agave nectar, or coconut sugar. Alternatively, you can use stevia or monk fruit sweetener for a lower-calorie option.
Vanilla Extract: Vanilla extract adds flavor and enhances the overall taste of the ice cream. If you don't have vanilla extract, you can substitute it with vanilla bean paste or the seeds scraped from a vanilla bean pod for a more intense vanilla flavor.

Ice Cream Base Preparation

Start by soaking the cashews in water for at least 4 hours or overnight to soften them and make them easier to blend. You can also do this with the dates.
In a blender, combine the full-fat coconut milk, ripe bananas, soaked cashews, pitted dates (or sweetener substitute), and vanilla extract.
Blend the ingredients on high speed until smooth and creamy.
Once the mixture is smooth, pour it into ice cube trays and freeze until solid, typically for at least 6 hours or overnight.
When ready to make the ice cream, let the frozen cubes thaw for a couple of minutes to soften slightly.
Transfer the thawed cubes into a food processor and pulse until you achieve a crumbly texture.
Add dark chocolate and walnuts to the food processor and blend until the mixture is smooth and scoopable, with small chunks of chocolate and walnuts throughout.

By including these substitutes and detailing the process of making the ice cream base, you have the flexibility to customize the recipe based on your dietary preferences and ingredient availability.

There you have it – a decadent yet wholesome treat that's sure to satisfy your sweet cravings. Whether you're vegan, dairy-free, or just looking for a healthier alternative to traditional ice cream, this Vegan Chunky Monkey Ice Cream is the perfect solution. So go ahead, scoop yourself a generous serving and indulge without any guilt!

This Chunky Monkey Ice Cream is:

Creamy

Nutty

Dairy-Free

Gluten-Free

Easy to Make

When you make this Chunky Monkey Ice Cream I would love it if you would rate and write a review below. I can't wait to see how you like it!

Chunky Monkey Ice Cream

Ice Cream Base

1 can 13.5 oz full-fat coconut milk
2 small ripe bananas
1/3 cup cashews (soaked)
3 pitted dates (soaked)
1 tsp vanilla extract

Add Ins

1/4 cup chocolate (I used dark chocolate )
1/3 cup walnuts

Start by soaking the cashews in water for at least 4 hours or overnight to soften them and make them easier to blend. You can also do this with the dates.
In a blender, combine the full-fat coconut milk, ripe bananas, soaked cashews, pitted dates (or sweetener substitute), and vanilla extract.
Blend the ingredients until smooth and creamy. Once the mixture is smooth, pour it into ice cube trays and freeze until solid, typically for at least 6 hours or overnight.
When ready to make the ice cream, let the frozen cubes thaw for a couple of minutes to soften slightly.
Transfer the thawed cubes into a food processor and pulse until you achieve a crumbly texture.
Add dark chocolate and walnuts to the food processor and blend until the mixture is smooth and scoopable, with small chunks of chocolate and walnuts throughout.