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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

Cooking Instructions

  • 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

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