Chocolate Espresso Banana Ice Cream

Have some ripe bananas you don’t want to waste? Instead of simply freezing them, why not use them in a simple yet delicious ice cream for a sweet dessert without the guilt? Ripe bananas not only add healthy sweetness but also blend beautifully, adding the perfect creaminess we all look for in an ice cream.

Chocolate Espresso Banana Ice Cream

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4 people

Print Recipe

Ingredients

• 2 ripe bananas peeled and sliced
• 1 tsp cocoa powder
• 1 tsp instant coffee
• 1/2 tsp maple syrup
• Pinch of salt optional

Ingredients 2 ripe bananas peeled and sliced 1 tsp cocoa powder 1 tsp instant coffee 1/2 tsp maple syrup Pinch of salt optional

Servings 4 people Print Recipe

Instructions

1. Place sliced bananas in freezer-safe container and freeze for a minimum of 3 hours, preferably overnight.
2. Once frozen, place banana pieces into food processor and add remaining ingredients. Wait a few minutes until bananas are slightly thawed, then purée until smooth and all ingredients are incorporated. Return to container and place back into freezer until ready to eat.
3. Enjoy this delicious icy sweet treat as is, or garnish with chopped nuts and chocolate shavings to add a little extra “wow.”

Recipe Notes

Per serving: 56 calories; 1 g protein; 0 g total fat (0 g sat. fat); 14 g total carbohydrates (8 g sugars, 2 g fiber); 1 mg sodium