Banana Chocolate-Chunk Ice Cream

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.

  • Prep:
  • Total Time:
  • Yield: Makes 1 quart
Banana Chocolate-Chunk Ice Cream

Photography: Jonathan Lovekin


  • 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

The ice cream will need to soften at room temperature for about five minutes, so remove it from the freezer before preparing the other ingredients.


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