Sometimes a chocolate and coffee craving strikes, and when that happens, this banana ice cream is just the thing you need. It’s creamy, fruit-sweetened, intensely chocolaty, coffee-spiked, and comes together in minutes!
Because I don’t consume much caffeine, I opted for a decaf version using dandy blend, but you could also opt for espresso powder or a small amount of cooled strong brewed coffee or espresso.
We also share our favorite tips for getting perfectly creamy, scoopable banana ice cream every time! Let’s do this.
This 3 ingredient, 10 minute, 1 blender recipe is like heaven in a bowl. But because banana nice cream can be a little tricky to master at first, we’re sharing all our tips and tricks to help you become a nice cream expert in no time.
High-Speed Blender vs. Food Processor
We prefer using a high-speed blender for making nice cream, but a food processor will also work. Below are the pros and cons of each method.
- Fast! High-speed blenders with a tamper can make banana nice cream in 2-3 minutes, or depending on the motor power and skill, even 1 minute!
- Can handle larger quantities
- Requires babysitting and using the tamper the whole time.
- Can be aggravating to the motor, and can sometimes require stopping for breaks.
- Requires occasional babysitting. Otherwise, relatively hands-off.
- Generally takes a bit longer (5 minutes vs. 2-3 minutes in a blender).
- Can be a bit more difficult to fully blend and ensure there’s no chunkiness.
Tips For Success
- Use ripe, spotty bananas for best flavor/sweetness
- Slice into 1/2-inch slices vs. large chunks, which can be more difficult to blend
- Freeze in a single layer to prevent large clumps (parchment paper on a baking sheet is our favorite!)
- If you’re having trouble blending, let the banana thaw for a few minutes. This will allow it to soften and become easier to blend. Alternatively, you could add 1 Tbsp (15 ml) at a time of dairy-free milk to encourage blending. But be careful with this method as it’s the fastest way to get runny banana ice cream.
- If using a Vitamix, what we’ve learned and experienced is it’s best to start on “variable” speed set to 5 or 6. Then, with the tamper inserted, flip to “high” speed and press down with the tamper to blend well. If the blender is struggling or overheating, turn off your blender, let the contents melt a bit (or add a little more liquid), and try this process again until the proper texture is achieved.
- For true “ice cream” texture vs. soft serve, simply spread into a Tupperware or loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
We hope you love this chocolate nice cream! It’s:
It’s the perfect healthier dessert for chocolate and coffee lovers. Plus, it’s an excellent way to use up extra frozen bananas!
For more banana nice cream flavors, be sure to check out this guide.
More Chocolate & Coffee Desserts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 2 (~3/4-Cup Servings)
- 2 large ripe frozen bananas (see slicing / freezing instructions below)
- 2 Tbsp cacao powder (or cocoa powder)
- 1-2 tsp dandy blend* or espresso powder (or sub a small amount of strong brewed coffee or espresso that’s been chilled — just add slowly as it can make the nice cream watery)
- 1-2 Tbsp dairy-free milk only as needed (optional)
To a high-speed blender or food processor, add frozen ripe banana, cacao powder, and dandy blend (or espresso powder or strong-brewed coffee), and blend on high until creamy and smooth. If using a Vitamix, it’s important to first turn on your blender using the “variable” setting on medium speed, then quickly flip to high speed and use the tamper to blend. If the motor is starting to overheat, turn off and let it rest for a minute or two, then proceed. If using a food processor, you should be able to blend on high and scrape down sides as needed.
If it has trouble blending, add a bit of dairy-free milk to encourage blending. Just be careful not to add too much or it can become runny.
Taste and adjust flavor as needed, adding more cocoa or cacao powder for chocolate flavor, or coffee powder / espresso of choice for more intense coffee flavor.
Optional: Top with cacao nibs for a little crunch or sliced banana for more texture. Enjoy immediately. Freeze leftovers in ice cube or popsicle molds for best results (will last in the freezer up to 1 month, though best when enjoyed fresh).
*Dandy Blend claims its product is gluten-free, but if you are celiac, it may be worth avoiding out of caution as it does have barley and rye derivatives.
Serving: 1 serving Calories: 149 Carbohydrates: 34.8 g Protein: 3.1 g Fat: 1 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 607 mg Fiber: 5.5 g Sugar: 16.6 g Vitamin A: 87 IU Vitamin C: 11.83 mg Calcium: 20.8 mg Iron: 1.15 mg