Skunkey's Chunky Monkey Ice Cream
This is a really smooth creamy ice cream. If you have an ice cream machine feel free to use it but this recipe doesn't need it. It's a recipe that was invented because of 3 things - 1. We get a lot of bananas at The Vervet Monkey Foundation (VMF) 2. Nuts are a great source of protein and 3. Banana and peanut butter is just so good!
It's named after Skunkey, one of the VMF's longest residents, a super-cool old monkey dude.
200g raw cashew nuts (soaked in water overnight)
4 bananas, chopped into small pieces and frozen
250 ml soya milk
4 roughly chopped bananas
2 Tbsps peanut butter
Agave nectar or other liquid sweetener
- Rinse the cashew nuts in a sieve, place in a blender with the soya milk and blitz until smooth. You can use a hand blender for this also.
- Add the bananas that are not frozen, the peanut butter and the agave; again, blitz till smooth, adding more soya milk if necessary. Place in a container and freeze overnight.
- Remove the ice cream from the freezer, allow to defrost for 30 minutes to an hour, mix with a large spoon, add the frozen bananas and place back in the freezer for 4-6 hours.
- Makes 2 litres.
- Choice toppings are toasted coconut, ground up ginger biscuits or chopped and toasted cashew nuts.
Serves 15 people
Recipe supplied by Day Radley (vegan chef, Vervet Monkey Foundation), Tzaneen, South Africa
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