Coffee Banana Ice Cream
Rich brewed coffee and crunchy chocolate pieces star in this creamy coffee banana ice cream that's entirely banana-based and doesn't even require an ice cream maker!
Servings 5 servings
Calories 244kcal
Ingredients
- 5 medium bananas, cut into 1-inch chunks and frozen
- 1 shot espresso (or 2 tablespoons strong-brewed coffee)
- 3 tablespoons packed light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup dark or semisweet chocolate chunks
Instructions
- Place bananas in a food processor. Process on high speed until bananas are completely smooth and creamy, scraping down sides as necessary.
- Add espresso, brown sugar, cocoa, vanilla, and chocolate chunks to banana mixture and pulse several times until evenly mixed into banana mixture.
- Serve ice cream immediately for soft-serve or transfer ice cream to a 1-qt container and freeze until 2-3 hours until firm.
Notes
Storing Instructions
Store ice cream in freezer up to 2 weeks.
Nutrition
Serving: 2 scoops ice cream | Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 596mg | Fiber: 6g | Sugar: 26g | Vitamin A: 82IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 3mg