Sooooo I declare this week Ben & Jerry’s Week.
It’s what you do when you become increasingly obsessed with those damn delicious flavors of ice cream and when you kind of wish you lived inside of Ben and/or Jerry’s head(s).
I have always had a special soft spot for Ben & Jerry’s ice cream. I don’t remember the first flavor I’ve ever had, but I do remember as a kid I would BEEEEEGGGGGG my mom to buy me my own little pint of heavenly churned ice cream and she’d be like “BLAH BLAH IT’S TOO EXPENSIVE BLAAAH” and I wouldn’t understand because I was like, 5, and five year olds are incapable of understanding the concept of money, or at least I was, which was why I always asked my mom for million dollar sheets.
Anyways, sometimes she’d cave and we’d get our own little pint of joy. I tried to savor each bite of melty, sweet ice cream, but knowing me, I am incapable of savoring anything as I’m too frenetic to stop and smell the flowers and also because melty ice cream is gross. Like soggy cereal. Who actually eats soggy things? So weird.
As I grew older, I started to appreciate their flavors more because I’m an unconventional kinda cat and I don’t like plain-anything. Immediately, I fell in looooove with Chunky Monkey. Hello, banana ice cream? Totally amazeballs. I’m obsessed with anything banana.
(Sidenote: as a kid, and okay, teen, and OKAY FINE ADULT, I have always been OBSESSED with Gerber’s banana baby food. WHYYY, I do not know, but every excuse I had to purchase it, I did. Wisdom teeth out? Asked for banana baby food. Broke up with a boyfriend? BBF, man. My mom thinks I am disgusting for being 22 and still eating baby food, but she obviously doesn’t understand the special magic that Gerber bottles and sells.)
So for Ben & Jerry’s week, I HAAAD to make something to pay homage to the chunkiest of all monkeys. Even though I hate monkeys — but that’s another story.
Chunky Monkey Truffles *truffle base slightly adapted from Brunette Baker’s Peanut Butter Eggs recipe
- 1 pkg. banana instant pudding mix
- ¼ cup butter, softened
- ¼ cup water
- 1 & ⅓ cup powdered sugar
- ½ pkg chocolate almond bark or Candiquik
- About 15 halved walnut pieces
- Line a baking sheet with foil and set aside. In a medium bowl, beat together the pudding mix and the softened butter with a handheld electric mixer until it begins to come together. Slowly add in the water, and continue beating the pudding mix until it resembles pudding.
- Gradually add the powdered sugar, about ⅓ cup at a time, until the mixture stiffens. Using a cookie dough scoop, roll out balls of the pudding mixture and gently roll them in your hands to round them. Place the truffles onto the baking sheet.
- Freeze the truffles for about an hour or until firm. Once frozen, melt the candy bark according to package directions. Drop a truffle into the chocolate bark, covering completely. Allow excess to drip off and return to the baking sheet. Place a walnut piece on top of each coated truffle. Allow the chocolate to set before serving. Makes about 14-16 truffles.
I was SO surprised at the strong banana flavor in these petite truffles. It really packs the same flavor punch as the ice cream does! The insides are soft, with a texture very comparable to a truffle — not wet like pudding, but moist. And the crunchy chocolate outer shell with the salty walnut on top really exaggerates the Chunky Monkey flavor. These are SO fun to eat and make!
Stay tuned for some more B&J’s yumminess coming tomorrow!!