Banana Ice Cream with Toasted Walnuts and Chocolate Swirl (dairy free)

This is my dairy-free and no-refined-sugar version of my favorite Ben and Jerry’s ice cream flavor.  I don’t want to get into any copyright infringement issues, so let’s just call this Obese Chimpanzee ice cream.  It’s a banana ice cream base, swirled with toasted walnuts and chocolate.  It is irresistible.  I melted the chocolate with a little coconut oil to keep it from turning into little chocolate rocks in the freezer–which is also a good way to make your own “Magic shell” topping.

Banana Ice Cream with Toasted Walnuts and Chocolate Chunks (dairy free)

You want your bananas to be nice and ripe for this, so that you get a good flavor base.  If your bananas are on the small side, use three instead of two.

Banana Ice Cream with Toasted Walnuts and Chocolate Swirl (dairy free)
Recipe type: Ice Cream, Dessert
Prep time: 
Total time: 
Serves: 6
  • 3/4 cup walnut pieces
  • 1 can full-fat coconut milk (13-15 ounces)
  • 2 large, ripe bananas, peeled
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • pinch of salt
  • 1/2 cup dairy-free chocolate chips (such as Enjoy Life brand)
  • 1 1/2 tablespoons coconut oil
  1. Place the walnut pieces in a small skillet. Toast them over medium heat, stirring frequently, until they just start to glisten and smell toasty. Remove the walnuts from the pan and let them cool completely.
  2. In a blender, combine the coconut milk, bananas, vanilla, honey, and salt. Blend until very smooth. Pour the mixture into your ice cream freezer and let it churn. When the ice cream is close to the texture you like, pour in the cooled walnuts and let them blend in.
  3. While the ice cream is churning, put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until the chocolate is completely melted. Let this cool, but not harden, while the ice cream is churning.
  4. When the ice cream is the texture you like, stop the churning and swirl in the chocolate mixture by hand (this keeps it from breaking up too much). Place the finished ice cream in the freezer to "cure" for about a half hour before serving. Makes about a quart.

Banana Ice Cream with Toasted Walnuts and Chocolate Chunks (dairy free)

If you have any leftovers, store them in a freezer container (not the ice cream freezer canister) and then take it out of the freezer about ten minutes before you are ready to serve it, to let it soften up a bit.  This is definitely treat food, but well worth it.

Thanks for reading,


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14 Responses to Banana Ice Cream with Toasted Walnuts and Chocolate Swirl (dairy free)

  1. Bonnie Banters August 11, 2013 at 7:27 pm #

    Sounds incredibly delicious…my husband loved anything banana, and he would’ve gone bananas over this ice cream!

    • Angela August 11, 2013 at 9:09 pm #

      Thank you, Bonnie!

  2. Karen Harris August 11, 2013 at 8:38 pm #

    I’m convinced. Do you deliver to Castle Rock?

    • Angela August 11, 2013 at 9:09 pm #

      We really have to get together and cook at some point.

  3. Denise in Michigan August 12, 2013 at 6:58 am #

    Another recipe to make when little Sammi and Yang arrive in a couple of weeks!

    • Angela August 12, 2013 at 10:17 am #

      They are going to be well fed!

  4. Eric August 12, 2013 at 3:03 pm #

    Mmmm… Glandular Problem Capuchin was always one of my favorites!

    • Angela August 12, 2013 at 3:20 pm #

      Hahahahahaha! I came up with at least ten variations. It was fun.

  5. Cheryl October 31, 2014 at 4:29 pm #

    okay, I promised myself that i would never make this recipe again, yet here i am less than two weeks later…..
    the toasted walnuts are dreamy – imo this makes the whole dish! this was so irrisitable that I ate the whole batch in two days – can only hope this time i have more restraint. the only thing i changed was the chocolate- had unsweetened organic 100% cacao (Guittard’s) – melted 1 & 1/2 oz. (9 small squares) with about 1 teaspoon of honey for the swirl and used only 2 tablespoons of honey in the main mix. Delectable!

    • Angela October 31, 2014 at 6:23 pm #

      That sounds wonderful! I have to be careful when I make this because it is so easy to eat the whole batch… So happy you like the recipe, Cheryl.


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