Creamy Coffee Banana Ice Cream

This creamy coffee banana ice cream is naturally sweet, ultra-smooth, and finished with a rich coffee flavor that makes it taste like a healthy frozen latte dessert.

Ingredients

• 4 ripe bananas, sliced and frozen
• 2 tablespoons instant coffee or espresso powder
• 3 tablespoons milk of choice
• 2 tablespoons peanut butter
• 2 tablespoons Greek yogurt
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 tablespoon cocoa powder (optional)

Instructions

1. Slice the bananas and freeze them until completely solid, about 3 to 4 hours or overnight.
2. Add the frozen bananas, instant coffee, milk, peanut butter, Greek yogurt, maple syrup, vanilla, salt, and cocoa powder if using to a food processor or high-speed blender.
3. Blend until crumbly at first, then keep processing and stop to scrape down the sides as needed until the mixture turns smooth and creamy like soft-serve.
4. Taste and add a little more coffee or sweetener if you want a stronger flavor.
5. Serve immediately for soft-serve texture, or transfer to a container and freeze for 1 to 2 hours for a firmer scoopable ice cream.
6. Scoop into bowls or glasses and top with an extra drizzle of peanut butter or a light dusting of coffee powder if desired.

Tip: For the creamiest texture, let the frozen bananas sit at room temperature for 5 minutes before blending so they process faster and turn silky without needing too much extra liquid.