Chunky Monkey Almond Ice Cream

3 cups unsweetened almond milk

1/3 cup sugar

1 1/2 tsp vanilla

1 banana

1/2 cup chocolate chips

1/4 cup chopped walnuts


Cut the banana into bite-sized chunks. Flash freeze by placing the chunks on a plate lined with parchment or waxed paper. Make sure they are mostly not touching; otherwise they will stick together, defeating the purpose of flash freezing. Keep in freezer for several hours. Once frozen, transfer to a sealable bag or container until you are ready to use.

Bring milk to boil. Stir in the sugar and vanilla. Lower the heat and let it simmer for an hour and a half, stirring occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat. Chill in the fridge overnight.

Once cool, freeze in an ice cream maker according to manufacturer's instructions. Add the banana, chocolate chips, and walnuts once the ice cream has reached soft-serve consistency. Ripen in the freezer until solid.

If you don't have an ice cream maker, simply move the chilled mixture to a shallow container and freeze it, stirring every half hour for about 3 hours, until ice cream becomes difficult to stir. Pay careful attention to the edges, being sure to scrape and mix any frozen portions thoroughly with the rest. Add the banana, chocolate chips, and walnuts once the ice cream has reached soft-serve consistency. Continue to freeze until solid.


This and more great recipes and craft ideas found on: