Tropical Chocolate Chunk Ice Cream

This creamy concoction gets its flavor from a banana cream pudding mix and decadent cream of coconut ... known for its roll in pina coladas everywhere. If you don't like large chunks in your ice cream, substitute mini chocolate chips for the chocolate chunks.
  • 4 c. half and half
  • 1 (3.4 oz.) pkg. instant banana cream pudding mix
  • 1 (16 oz.) can cream of coconut
  • 1 c. chocolate chunks

In a large bowl, combine the half and half, pudding mix and cream of coconut. Beat on medium speed for 3 minutes.

Pour the mixture into a running ice cream maker that has been prepared according to the manufacturer's instructions. Run the machine for 20-30 minutes or until the mixture is of a soft serve consistency. Add the chocolate chunks during the last 5 minutes of mixing. Serve immediately or, for a firmer ice cream, remove the mixture to an air-tight plastic container and freeze for 1-3 hours.

Store any leftovers in the freezer. Homemade ice creams are much harder out of the freezer than commercial ones, so it is wise to transfer it to the refrigerator for slow thawing 30-60 minutes prior to serving.

  • Yields: about 2 quarts
  • Preparation Time: 40 minutes plus freezing time
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