Vegan Chunky Monkey Ice Cream Bars
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 ice cream bars
these chunky monkey ice cream bars are crunchy on the outside and soft, creamy and melty on the inside. Plus, they're easy to make and the perfect treat to cool you down on a hot summer day.
For the banana ice cream:
  • 3 bananas, frozen
  • 2-3 tbsp coconut cream (as needed)
  • 1-2 tbsp nut butter, plus more for swirling (I used pb but walnut butter would be great)
  • 2 tbsp chopped walnuts, plus more for sprinkling
  • Optional: ¼ cup brownie pieces (I used 3 of my two bite brownies)
For the chocolate shell:
  • ¾ cup vegan semi sweet chocolate chips
  • 2-3 tbsp coconut oil
  1. If not done already, start by making and cooling your brownies then chopping into small chunks
For the banana ice cream:
  1. Blend together the frozen bananas, coconut cream and nut butter in a food processor until smooth
  2. Fold in the walnuts and brownie pieces then spread out into a loaf tin lined with parchment paper
  3. Freeze until solid, overnight or for at least 4-6 hours
  4. Once the banana ice cream is frozen, remove from the loaf tin and slice into 5 - 6 blocks then return to the freezer on a parchment paper lined baking tray
For the chocolate shell:
  1. Add ½ cup chocolate chips and all the coconut oil to a small bowl and microwave in 20 second increments until melted, stirring occasionally
  2. Stir in the remaining ¼ cup chocolate chips until melted and allow the melted chocolate to cool slightly. 3 to 5 minutes
  3. Add more melted coconut oil if too thick
To assemble the ice cream bars:
  1. Remove the ice cream blocks from the freezer and gently (but quickly) dip into the chocolate sauce. You may need to spoon the chocolate sauce onto the ice cream to cover it completely
  2. Top with walnuts and/or nut butter and return to the freezer for at least another 30 minutes before devouring
*cook time refers to total freezing time
Recipe by Diary of an ExSloth at