Hunky Monkey Ice Cream

When thinking of a new ice cream flavor to make a few days ago, I suggested banana bread to Aaron. He came back with Ben & Jerry's Chunky Monkey (insert all copyright/trademark info here...I'm not trying to steal your thunder, Vermont!). A lengthy discussion then ensued about how I don't like large chocolate chunks in my ice cream because they get too cold and hard to eat and could we please do a fudge swirl instead but when we've tried fudge before it never comes out right because we're not patient and this time we're going to do it right.

Enough talking. I bring you...the tastiest ice cream ever. Inspired and enjoyed by Aaron, my hunky monkey. (PS Ben and Jerry's is going to start catering to the dairy-free soon)

Hunky Monkey Ice Cream

2 frozen bananas
2 cups non-dairy creamer
1 cup coconut milk
1/2 cup brown sugar
1 recipe chocolate fudge sauce
1-1 1/2 cups chopped walnuts, lightly toasted

Before you begin, decide what container you will use to hold your ice cream and make sure there is space in your freezer for it to lay flat.

Blend together the bananas, creamer, coconut milk, and sugar. Batter = done.

Make according to your ice cream maker's directions, adding in the walnuts in the last few minutes of churning. Spread evenly in whatever container you're using and freeze for a few hours, until pretty thick but not rock-solid.

While the ice cream is churning, make the chocolate sauce and refrigerate.

Once the ice cream is good to go, glob the fudge sauce on top.

Using a fork, gently distribute the sauce into the ice cream. You want to swirl it, not fully combine it. Both the ice cream and the fudge sauce need to be as cold as possible while still being able to "move," otherwise they will melt together too much (which if you want it that way, obvs fine, just not how I wanted this one.)

Freeze again until solid. Make sure it is flat in your freezer, otherwise it will get too swirled together (unless you want it that way!)

Scoop and serve.