Vegan Chunky Monkey Ice Cream
Vegan Chunky Monkey Ice Cream is a dairy-free nice cream made with just 4 simple ingredients and ready in minutes. It’s a deliciously healthy soft-serve or frozen dessert!
We love using bananas as a base for ice creams like this Maple Butter Pecan Ice Cream, Banana Coconut Ginger Ice cream, or Banana Cherry Garcia Soft Serve.
I was just gifted a new food processor, and what better way to break it in than by making this incredible flavored chunky monkey nice cream using just a handful of ingredients!
Needless to say, it was delicious, super healthy, and so much better than the Ben & Jerry’s version any day. :)
Why We Love This Recipe!
- No ice cream maker required! All you have to do is blend and enjoy!
- Refined sugar-free. Bananas act as a natural sweetener, and you won’t miss a thing. It’s perfectly balanced and not overly sweet!
- Nutritious. Full of nutrients, healthy fats, and 100% dairy-free – it’s a perfect alternative to traditional dairy-filled ice creams.
When the weather heats up, or you simply have a craving for ice cream, this dairy-free soft serve is just what you need!
Ingredients You’ll Need
You’ll love how simple this recipe is, using everyday ingredients and no refined sugars!
- Banana — Use overripe frozen bananas. I like to break them up into 1- to 2-inch pieces and place them in a sealed container to freeze. That way, you always have them handy!
- Nut Butter — I used almond butter here, but any type of nut butter will do, and adds a wonderful creaminess. You can use both creamy or chunky. See tips below for a nut-free version.
- Almonds — I used raw, whole almonds and roughly chopped them. Slivered almonds would be great too. Feel free to use toasted almonds if you prefer!
- Chocolate — Use your favorite chocolate bar, chopped up, or chocolate chips. Semi-sweet chocolate is typically vegan and non-dairy, but be sure to check the label just in case.
How To Make Vegan Chunky Monkey Ice Cream
Making no-churn chunky monkey nice cream is easy as 1, 2, 3!
- Start by adding the frozen bananas and nut butter to the bowl of a food processor or blender.
- Blend until creamy, stopping to scrape down the sides as needed.
- Serve in a bowl or cup with chopped almonds and chocolate.
It’s simple, straightforward, and, best of all, delicious!
Tips For the Best Nice Cream
- Soft-serve vs scoopable — Enjoy right away for soft-serve consistency, or transfer to a container and freeze for 4–6 hours for traditional ice cream texture.
- Make it nut-free — Swap the almond butter for sunflower seed butter and omit the chopped almonds.
- Storage — Keep in the freezer for 2–3 months. Let it sit at room temperature for 5–10 minutes before scooping.
More Delicious Dessert recipes!
If you love easy, wholesome treats like this, you might also enjoy:
- Chocolate Chia Pudding
- Vegan No Bake Cookies
- Raspberry Vegan Cheesecake
- Raw Vegan Fruit Tarts
- See all our vegan no bake recipes on TSV!
If you try this non-dairy chunky monkey recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
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Vegan Chunky Monkey Ice Cream
- Total Time: 5 minutes
- Yield: Serves 2 – 3 1x
- Diet: Dairy-Free, Vegan
Description
Thick and creamy Vegan Almond Chunky Monkey Ice Cream is a simple, no-churn, non-dairy ice cream that’s easy to make and delicious!
Ingredients
- 3 frozen bananas, cut into chunks
- 3 tablespoons almond butter, or any nut butter of choice
- 1/4 cup almonds, cut in half
- dark chocolate, either in chips or bars broken into pieces*
Instructions
In a food processor (or blender), place frozen banana pieces and almond butter, blend until a fairly smooth consistency, stopping every now and then to scrape down the sides and push the mixture to the bottom of the processor.
Serve in bowls and top with or incorporate the chocolate pieces and almonds while blending; use as much as you like.
Serves 2 – 3
Enjoy right away as a soft serve or freeze to harden like ice cream. To freeze, store in sealed freezer-safe containers. It will take about 6 hours to fully harden. Will last for 2-3 months in the freezer.
Notes
Enjoy this nut-free. For those with nut allergies, substitute the nut butter with sunflower butter (or sun butter) and omit the chopped almonds.
To make 100% raw, use raw cocoa chips—try this recipe from Rawified.
Try adding a scoop or two of vanilla or chocolate flavor protein powder to really boost the nutritional profile!
If using a blender, you may need to add a splash or two of unsweetened almond milk as well to help get the mixture moving.
- Prep Time: 5 min
- Category: Dessert
- Method: blender, food processor
- Cuisine: American, Raw Vegan
Updated: This recipe was originally published in December 2012. It has been retested and updated with new photos and helpful tips in July 2021.
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I absolutely love this recipe! I don’t care that its winter, I will eat this ice cream all year!
So easy and delicious!
My overripe bananas always end up in Martha Stewart’s banana bread but my daughter went vegan on me so I am trying to be creative. I found your website this morning and made this for dessert tonight – so good! I chopped up some of Trader Joe’s dark chocolate and almond Pound Plus and was A-mazing! Thank you!
So glad you both enjoyed it! It’s so simple and easy, with great results. Cheers :)
So easy and delicious!
Great recipe!