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Bowl of vegan chunky monkey ice cream

Raw Chunky Monkey Ice Cream

Everyone's favorite ice cream turned vegan! This Raw Chunky Monkey Ice Cream is made from a banana base and filled with raw chocolate pieces and walnuts for a delicious and wholesome plant-based dessert.
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Prep Time: 30 minutes
Freezing Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6 servings
Calories: 361kcal
Author: Sarah McMinn


Ice Cream Base

  • 6 very ripe bananas
  • 1 cup almond milk*
  • 1 tbsp raw agave (optional)**
  • 1 tsp vanilla extract

Raw Chocolate



  • In a blender combine bananas, almond milk, vanilla extract, and sweetener of choice mixing until very smooth. Transfer into a shallow dish, cover it in plastic wrap, and place it in the refrigerator to chill for at least 2 hours. Alternatively, you can place in in the freezer for 30 minutes, until chilled all the way through.
  • Meanwhile, make the chocolate by combining all the ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen remove chocolate and cut into small chunks.
  • Add the chilled ice cream base into your ice cream maker and process according to manufacturer's instructions. Once done place ice cream in a bowl and stir in walnuts and chocolate chunks by hand. Transfer to an airtight container and return to freezer. Allow ice cream 4-5 hours to harden completely.
  • Remove from the freezer and let thaw ten minutes before serving.


Serving and Storing - Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in these pint-sized ice cream tubs (<<affiliate link) to keep them fresh and avoid freezer burn.  Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.
Recipe Tip - Make sure to use very ripe bananas for flavor and sweetness. 
Variations – If you don’t have an ice cream maker, you can still make delicious ice cream at home. To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.


Calories: 361kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Sodium: 85mg | Potassium: 781mg | Fiber: 7g | Sugar: 28g | Vitamin A: 115IU | Vitamin C: 15.4mg | Calcium: 111mg | Iron: 1.5mg