Chunky Monkey Ice Cream Bites Recipe

Introduction

These Chunky Monkey Ice Cream Bites are a deliciously creamy treat that combines ripe bananas, crunchy walnuts, and rich dark chocolate. Perfect for a refreshing snack or dessert, they’re easy to make at home and naturally sweetened with maple syrup.

Ingredients

• 2 ripe bananas
• 3-4 tablespoons maple syrup
• 1 can canned coconut milk (1 2/3 cups / 400ml) or coconut yogurt
• 1/3 cup walnuts
• 1/2 cup dark chocolate chunks or chocolate chips
• 1 1/2 cups dark chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Step 1: Place a 12-hole silicone muffin pan onto a chopping board to make it easier to transfer to the freezer later. Set aside.
2. Step 2: In a blender, combine the bananas, coconut milk, maple syrup, and vanilla extract (if using) and blend until smooth, like a banana smoothie.
3. Step 3: Chop the walnuts and dark chocolate into large chunks and fold them gently into the blended mixture.
4. Step 4: Divide the mixture evenly among the 12 holes in the silicone muffin pan.
5. Step 5: Freeze overnight until the ice cream bites are firm and fully set.
6. Step 6: The next day, cover a plate with parchment paper and set it aside—this will hold the chocolate-covered bites.
7. Step 7: In a microwave-safe bowl, melt the 1 1/2 cups of dark chocolate chips and coconut oil by microwaving in 30-second intervals, stirring after each, until fully melted and smooth.
8. Step 8: Remove the ice cream bites from the freezer; release them from the mold one at a time. Using a fork, quickly dip and flip each bite in the melted chocolate to coat completely.
9. Step 9: Place the coated bite on the parchment-lined plate and sprinkle with extra chopped walnuts. Repeat with all bites.
10. Step 10: Return the plate to the freezer for about 10 minutes until the chocolate shell hardens.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a splash of vanilla extract to the blended mixture.
• Use any nuts you prefer—pecans or almonds make great alternatives to walnuts.
• If you don’t have a silicone muffin pan, use an ice cube tray or small paper cups, but note they may be harder to release the bites from.
• To make the bites vegan, ensure your chocolate chips are dairy-free.

Storage

Store the Chunky Monkey Ice Cream Bites in an airtight container or freezer-safe bag in the freezer for up to 3 months. When ready to eat, remove from the freezer and let soften at room temperature for 10-12 minutes for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut milk instead of canned?

Canned coconut milk provides a creamier texture due to its higher fat content. Fresh coconut milk may result in a less creamy consistency, but it can work if that’s what you have on hand.

What if I don’t have a microwave to melt the chocolate?

You can melt the chocolate and coconut oil using a double boiler on the stove. Heat gently and stir until smooth, being careful not to burn the chocolate.

Chunky Monkey Ice Cream Bites Recipe

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★★★★★

4.7 from 86 reviews

These Chunky Monkey Ice Cream Bites are a delightful frozen treat combining ripe bananas, creamy coconut milk, crunchy walnuts, and rich dark chocolate. Perfectly bite-sized, they are coated in a glossy chocolate shell with an extra walnut sprinkle for texture. Healthy, naturally sweetened with maple syrup, and easy to make, these no-churn ice cream bites satisfy your sweet tooth while keeping it wholesome and fun.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 5 minutes (melting chocolate)
• Total Time: 8 hours 20 minutes (including freezing overnight)
• Yield: 12 ice cream bites 1x
• Category: Dessert
• Method: Freezing
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 ripe Bananas
• 3–4 tablespoons Maple Syrup
• 1 can Canned Coconut Milk (1 2/3 cups / 400ml) or coconut yogurt
• 1/3 cup Walnuts, chopped
• 1/2 cup Dark Chocolate Chunks or chocolate chips, chopped

Chocolate Coating

• 1 1/2 cups Dark Chocolate Chips
• 1 tablespoon Coconut Oil

Instructions

1. Prepare the muffin pan: Place a 12-hole silicone muffin pan onto a chopping board for stability and easy transfer to the freezer. Set aside.
2. Blend the base mixture: In a blender, combine the ripe bananas, canned coconut milk, maple syrup, and vanilla extract (added as per typical recipe, though omitted in original, assumed for flavor) until smooth, resembling a banana smoothie.
3. Fold in chunky ingredients: Chop walnuts and dark chocolate into large chunks and gently fold them into the blended banana-coconut mixture.
4. Divide mixture into mold: Evenly distribute the mixture into the 12-hole silicone muffin pan, filling each cavity.
5. Freeze overnight: Place the pan in the freezer and allow the ice cream bites to harden thoroughly, preferably overnight.
6. Prepare for chocolate coating: The next day, line a plate with parchment paper and set aside to place the coated ice cream bites later.
7. Melt the chocolate coating: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each burst, until the mixture is fully melted, smooth, and glossy.
8. Coat the ice cream bites: Remove the ice cream bites from the freezer and unmold them one at a time. Using a fork, quickly dip and flip each bite into the melted chocolate to coat it entirely. The chocolate hardens fast, so work swiftly.
9. Add walnut topping: Place the chocolate-coated bites on the parchment-lined plate and sprinkle them with extra chopped walnuts for added texture and flavor.
10. Re-freeze to set chocolate shell: Return the bites to the freezer for 10 minutes, allowing the chocolate coating to harden completely.
11. Storage: Store the finished ice cream bites in an airtight container or freezer bag in the freezer for up to 3 months.
12. Serving suggestion: Before eating, remove the bites from the freezer and let them soften at room temperature for 10-12 minutes for perfect bite consistency.

Notes

• This recipe uses ripe bananas for natural sweetness; do not substitute with unripe bananas.
• Using a silicone muffin pan simplifies removing the ice cream bites; if unavailable, line regular pans with parchment paper.
• For a richer flavor, use full-fat canned coconut milk rather than light versions.
• Dark chocolate should be at least 70% cocoa for a balanced sweetness and health benefits.
• Ensure the melted chocolate is smooth and not overheated to avoid grainy coating.
• Work quickly when dipping in chocolate as it sets rapidly on the frozen bites.
• These bites are best stored in a tightly sealed container to prevent freezer burn and odor absorption.
• Allowing the bites to soften slightly before eating enhances their creamy texture and flavor release.
• Maple syrup quantity can be adjusted based on your sweetness preference.

Keywords: Chunky Monkey, Ice Cream Bites, Frozen Dessert, Banana Ice Cream, Healthy Ice Cream, Dairy-Free, Vegan Dessert, No-Churn Ice Cream, Chocolate Covered, Coconut Milk