New This Month

Banana Chocolate-Chunk Ice Cream


Take vanilla ice cream from simple to scrumptious by blending it with banana chunks, toasted coconut, and shards of bittersweet chocolate.

  • Prep:
  • Total Time:
  • Yield: Makes 1 quart

Photography: Jonathan Lovekin

Source: Martha Stewart Living, October 2004


  • 1/2 cup plus 2 tablespoons shredded sweetened coconut
  • 2 pints vanilla ice cream, slightly softened
  • 5 ounces best-quality bittersweet chocolate, coarsely chopped
  • 2 small bananas, cut into 1/2-inch chunks


  1. Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3 to 5 minutes. Let cool completely.

  2. Mix ice cream, chocolate, banana, and 1/2 cup toasted coconut in the bowl of an electric mixer fitted with the paddle attachment until combined, about 1 minute. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 tablespoons coconut.

Cook's Notes

Mix your favorite flavors into store-bought vanilla ice cream. You can substitute a combination of whatever you happen to have in your pantry for the ingredients in this recipe. The ice cream will need to soften at room temperature for about 5 minutes, so remove it from the freezer before preparing the other ingredients.

Reviews Add a comment

  • Susan94
    22 JUL, 2009
    please change this recipe. there is no chocolate mentioned. And recipe on how to make the vanilla first.
  • cbarnhill
    27 MAR, 2008
    There's no mention in the ingredients of chocolate!