Coffee Banana Ice Cream

Rich brewed coffee and crunchy dark chocolate pieces star in this creamy coffee banana ice cream that’s entirely banana-based and doesn’t even require an ice cream maker!

Fully onboard the “nice cream” train now with no signs of ever going back. Can you blame me when scoops this dreamy are hanging out only steps away in my freezer??

Yes, the base of this ice cream is made entirely out of frozen bananas and it’s a thing of beauty. We’re also inviting a mess of chocolate + coffee to the party because hey, it’s only summer for a short while.

And if your freezer isn’t full of ice cream this good, you’re probably doing it wrong.

Don’t even bother asking, folks, you already KNOW we’re making this one no-churn today! All you need is a food processor, frozen bananas, and a few minutes of your time to break it all down into creamy, luxurious ice cream heaven.

This Ice Cream Features…

• A base of creamy blended frozen banana
• Rich espresso flavor with just a touch of cocoa
• Crunchy dark chocolate chunks

Making the Banana Ice Cream

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Bananas
• Espresso
• Brown sugar
• Cocoa powder
• Vanilla extract
• Chocolate chunks

Choosing Your Bananas

You will need 5 medium ripe bananas for this ice cream. Prepare the bananas by peeling, dicing into 1-inch pieces, and freezing until completely firm before blending into ice cream. This freezing step is essential for getting a creamy, frozen texture!

Tips for Perfect Banana Ice Cream

1. Use a food processor – I find that the wide surface space in a food processer is the best tool for breaking down the bananas into a smooth and creamy texture.
2. Puree bananas first – wait to add the other ingredients until the frozen bananas are broken down. I find it makes for a better texture.
3. Use espresso – espresso has a rich flavor that adds a lovely coffee flavor to the ice cream. If you don’t have the tools to make espresso, use strong-brewed coffee instead.
4. Freeze ice cream – you can serve the ice cream right away for soft-serve style, but I personally prefer to freeze it for 2-3 hours before serving for firmer scoops.

Recipe Variations

Try these ideas for a different twist on this ice cream.

• Skip the coffee – you can easily skip the coffee if you’re not a fan.
• Add more fruit – pulse in chopped strawberries or raspberries.
• Use a different chocolate – try white, milk, semisweet, or dark.
• Add nuts – pulse 1/2 cup toasted chopped pecans or walnuts into the ice cream.

Storing Ice Cream

This ice cream stores well in the freezer up to 2 weeks. Allow the ice cream to soften on the counter about 5 minutes before using an ice cream scoop to scoop it into bowls or cones.

This ice cream really will blow your mind in the best way. I’m still in disbelief that you can transform frozen bananas into this kind of goodness.

And also, more power to us making an ice cream healthier and lower sugar while still sneaking chocolate in there! This obviously calls for an extra scoop.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other favorite ice cream recipes next!

• Toffee Espresso Ice Cream
• Coconut Key Lime Pie Ice Cream
• Homemade Vanilla Ice Cream

This post was updated with new recipe adjustments and photos on 7/15/26.