A satisfying guilt-free treat
It’s easy, it’s healthy, and it tastes just like the real thing!
But there’s something so decadent and satisfying about a creamy scoop of coffee ice cream.
Throw some coffee in the freezer, you’re going to want a dessert pick-me-up!
Don't let extra coffee go to waste
I’m notorious for making a pot of coffee and then drinking a half a cup. So instead of dumping it all down the drain, I’ve been freezing it in ice cube trays.
Why? Because I love iced coffee, and regular ice cubes water it down.
But now we’ve got a freezer full of coffee cubes, and I just can’t use em fast enough.
So why not use the same method as I did with the Coco Lime Sorbet and use those cubes to make ice cream!
It was absolutely delicious! But it also had the creamiest texture we’ve ever gotten from a nice cream before. It was silky smooth and reminded me of authentic gelato.
So next time you’ve got a little extra coffee, put it in the freezer and whip up this decadent treat.
A simple, decadent, guilt-free pick-me-up!Banana, Coffee, Dates,
- bananas (frozen & peeled) - 2 whole
- coffee cubes - 1 cup (217 g)
- date (pitted) - 1-2 for sweetness
- Add ingredients into Vitamix container.
- Ramp from variable speed 1 to 10.
- Blend on high for 2-3 minutes.
- Use the tamper to push ingredients from corners into the blade.
- Scoop into a dish and serve.
- Snap a pic and tag #lifeisNOYOKE
Useful tips for Coffee Ice Cream
I’ve got a major sweet tooth, but this ice cream was sweet enough for me without any additions. If you’d like it sweeter, add a date or two (Lenny did to his and it was even better).
If you’re planning to make this as an evening treat, use decaf coffee so you’re not up all night. 🙂
You’ll need to use your tamper. Why? Because there is no liquid, and both ingredients are frozen. [Push from the corners into the blade. It takes a little time to process and your Vitamix may sound like it’s struggling, but don’t worry, it’s not! It can absolutely handle frozen bananas and ice cubes. Just make sure you’re blending on high (so the cooling mechanism kicks in).]
This recipe makes about 4 servings. If you won’t be serving it all, pre-scoop it onto a cookie sheet, and put in the freezer. When you’re ready to serve, leave your scoops on the counter for five minutes and it’s perfect again.