Banana Chocolate Chunk Ice Cream

Courtesy of Martha Stewart Living Magazine

MAKES 1 quart

1/2 c. plus 2 T shredded sweetened coconut
2 pints vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2 inch chunks

1. Preheat oven to 350. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3-5 minutes. Let cool completely.

2. Mix ice cream, chocolate, banana, and 1/2 c. toasted coconut in the bowl of an electric mixer fitted with paddle attachment until combined, about 1 minute.

3. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 T coconut.