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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 Note

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.

Reviews (2)

  • 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!

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