“Funky Monkey” PB Ripple Chip Banana Ice Cream

5 from 2 votes

•62 comments

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OK, confession time. I feel kind of guilty about this, but I’m going to just put it out there. I really don’t like having The Bug help me in the kitchen. I mean, I do let him sometimes, but I don’t necessarily like it.

Really it’s my issue. I’m a scientist, and a perfectionist, and a food blogger who wants to make sure I get my measurements right and that it looks pretty. I’m also paranoid.

And he is a grabber, toucher, taster, with no consideration for my meticulous nature, or even for his personal safety when I am using a giant chef’s knife to chop fruits and veggies, have the stand mixer or food processor running, am prepping uncooked meat to go on the grill or in the oven, or especially when I am making a sweet treat and cracking some eggs. I mean, my mom always let me lick the beaters when she was making a cake, or the bowl of cookie dough after all the cookies were in the oven, but it just makes me sooo nervous.

That’s why I am sooo loving Davidson’s Safest Choice Eggs, since they are pasteurized, totally eliminating the risk of salmonella. I don’t have to worry about little fingers in the bowl (as long as the mixer is unplugged) making their way into his mouth. Those I’m serving the dish to might have to worry, since he is definitely a double dipper, but I suppose what they don’t know won’t hurt them, right? 😉

Now who is going to invent magical knife that only cut fruit and veggies and not the aforementioned little fingers? And find a magical cure for my perfectionism? Oh well, guess I’ll be cooking solo for awhile longer.

I think The Bug will forgive me for not always letting him cook with me as long as I keep making him treats like this…

OK, so I don’t allllways make him treats like “Funky Monkey” PB Ripple Chip Banana Ice Cream, but it was a special occasion. For his birthday dinner, he requested eggs, fruit salad, and English muffins, and for dessert, instead of cake he wanted to make sundaes. Since I wasn’t making cake, I figured I’d make ice cream. Ice cream especially for him, since it incorporated all of his favorite flavors – bananas, chocolate and peanut butter – all in his favorite dessert – ice cream. The apple doesn’t fall far from the tree.

Or the drip doesn’t fall far from the cone, as the case may be.

But this ice cream was perfection to us. Ripples and swirls and gobs of pure, slightly salty, unadulterated peanut butter meander through a sea of sweet, lightly banana flavored ice cream, only interrupted by bits of chocolate that add just the right amount of texture to the smooth creaminess. And, you know, chocolate. I don’t know what heaven is like, but if it’s up to me, it’ll include plenty of this delightful treat.

Today’s Sunday Supper event is sponsored by Davidson’s Safest Choice Eggs. You can find Davidson’s Safest Choice Eggs on Facebook, Twitter, and Pinterest, and in stores by checking out their Store Locator.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

And make sure you check out all of the No-Bake Summer Recipes at the bottom of this post!

What is your favorite no-bake summer treat?

5 from 2 votes

Double Ripple Chip Banana Ice Cream

Indulge in this amazing combination of peanut butter and banana ice cream, swirled with more peanut butter and studded with mini chocolate chips.

Prep: 15 mins

Cook: 0 mins

Churning Time 30 mins

Total: 45 mins

Servings: 8 cups

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Ingredients

• 2 eggs Davidson’s Safest Choice recommended
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 2 cups heavy cream
• 2 very ripe bananas mashed to a pulp
• 2 teaspoons vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup mini chocolate chips

Instructions

• Freeze the canister or bowl for your ice cream maker.
• In a medium bowl, whisk together the eggs, sugar, and brown sugar until light and fluffy.
• Add the heavy cream, bananas, and vanilla and mix gently until thoroughly combined.
• Churn the ice cream according to the manufacturer's instructions for your ice cream machine. During the last few minutes, add the peanut butter in dollops, and the chocolate chips.
• Transfer to a freezer-safe container, and place in the freezer until firm.

Nutrition Facts

Double Ripple Chip Banana Ice Cream

Amount Per Serving (1 cup)

Calories 452 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 17g85%

Cholesterol 124mg41%

Sodium 122mg5%

Potassium 279mg8%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 25g28%

Protein 8g16%

Vitamin A 980IU20%

Vitamin C 2.9mg4%

Calcium 72mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Brianne @ Cupcakes & Kale Chips

Course: Dessert, Ice Cream

Keywords: banana ice cream, homemade ice cream, ice cream recipes

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Enjoy this “Funky Monkey” PB Ripple Chip Banana Ice Cream recipe!

If you like this recipe, you’ll love…

• Funky Monkey Smoothie
• The Bug’s Ultimate {Healthier} “Funky Monkey” Cupcakes
• Salted Ripple Chip No-Churn Ice Cream

And make sure you check out the entire oven-free Sunday Supper menu this week…