Ever tried Coffee Nice Cream? It’s like the perfect mix of comfort food and health food—a creamy, dreamy treat that’s totally guilt-free. Picture this: the bold, energizing taste of coffee meets the natural sweetness of bananas. And the best part? It’s vegan, dairy-free, and has no refined sugar. It’s not just dessert—it’s a mood. Whether you need a mid-afternoon pick-me-up or a fun, healthy breakfast, this recipe’s got your back.
Not sure what “nice cream” is? It’s essentially ice cream’s chilled-out cousin, made with frozen bananas instead of cream. But with a twist—espresso and cocoa powder give it a rich, mocha vibe that’s hard to resist. You don’t need fancy skills or equipment, just a blender and a few minutes. Let’s dive in!
A Little Throwback: Coffee Ice Cream Origins
Did you know coffee ice cream has been around for over 100 years? Yep, the first mention was in a 1919 cookbook. Back then, it was all about cream and sugar. Coffee Nice Cream shakes things up with frozen bananas instead of the heavy stuff. Same satisfying flavor, but healthier. Think of it as a modern upgrade to an old favorite.
Quick Recipe Breakdown
- Time: 5 minutes (optional freeze adds 30 mins)
- Servings: 2 generous portions
- Effort Level: So easy, even beginners can nail it
- What You’ll Need: A blender or food processor
Prep Tip:
Peel, slice, and freeze your bananas ahead of time. That way, you’re always just a few minutes away from dessert! You can store the frozen bananas for up to 3 months. Oh, and if you make the nice cream ahead, just let it sit out for a bit before serving so it’s scoopable.
What You’ll Need
Ingredients:
- 2 medium frozen bananas: Let them thaw for about 2 minutes so they blend smoothly.
- 2 teaspoons espresso powder: Gives it that coffee kick.
- 1 teaspoon cocoa powder (optional): Adds a mocha twist.
- Vegan chocolate chips (optional): For toppings or mixing in.
Swaps & Options:
- No espresso powder? Use instant coffee or a splash of chilled brewed coffee.
- Skip cocoa powder if you’re not feeling mocha vibes.
- Want more flavor? Add a drizzle of vanilla extract.
Pro Tip:
Ripe bananas are your best friend here—the sweeter, the better. If you like your dessert extra sweet, toss in a date or a tiny splash of maple syrup!
How to Make It
Prep Your Ingredients:
Grab your frozen bananas and let them thaw for a couple of minutes. This step makes blending way easier. Sift your espresso and cocoa powder to avoid clumps.
Blend It Up:
Toss everything—bananas, espresso, and cocoa powder—into your blender. Blend on high until it’s smooth and creamy. Stop to scrape down the sides if needed. If the blender struggles, let the bananas thaw a little more or add a splash of plant-based milk. But don’t go overboard—too much liquid ruins the texture. What you’re looking for: A perfectly creamy texture, kinda like soft-serve ice cream.
Serve or Store:
Serve it straight away for the soft-serve vibe. Prefer firmer scoops? Freeze it in an airtight container for 30 minutes. Just don’t forget to warm up your ice cream scoop for easy serving!
Easy Customizations
This recipe is like a canvas. Make it yours!
- Dairy-Free & Nut-Free: Skip nut toppings if you’re allergic.
- Caffeine-Free: Use decaf espresso or leave it out entirely.
- Add a Kick: Sprinkle in cinnamon, cardamom, or even cayenne if you’re feeling bold.
- Make It Fancy: Drizzle homemade chocolate “magic shell” on top. Fancy but simple.
Seasonal twists? For summer, pair it with fresh berries. In winter, crushed peppermint candy makes it festive. Everyday version? Just a handful of chocolate chips does the trick.
How to Serve & Save
- Serving Ideas: Scoop it into chilled bowls or cones. Want a little flair? Add a dusting of espresso powder, a drizzle of chocolate, or some cacao nibs.
- Side Pairings: Enjoy it with vegan biscotti, almond cookies, or fresh berries.
- Storage Tips: Keep it in the freezer for up to a week. Press plastic wrap on top to avoid freezer burn.
When you’re ready to dig in again, let it sit on the counter for 10–15 minutes to soften up. Easy, right?
Coffee Nice Cream isn’t just dessert—it’s a vibe. Whether you’re treating yourself or impressing friends, this recipe is foolproof and oh-so-satisfying. So grab those bananas, rev up your blender, and get ready for a creamy dose of happiness.
Enjoy every scoop!
PrintCoffee Nice Cream
Coffee Nice Cream is a quick, vegan dessert that combines the natural sweetness of bananas with the bold flavors of coffee and cocoa. Perfect as a guilt-free indulgence or a refreshing pick-me-up, this recipe delivers creamy satisfaction in just minutes.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 5 minutes (+ optional 30 minutes freezing)
- Yield: 2 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 2 medium frozen bananas (let thaw for a few minutes before blending)
- 2 teaspoons espresso powder
- 1 teaspoon cocoa powder
- Vegan chocolate chips (optional, for topping)
Substitution Tips:
- Replace espresso powder with decaf coffee or omit for a caffeine-free version.
- Swap cocoa powder with carob powder for a unique twist.
Instructions
- Prepare the Bananas: Let frozen bananas thaw slightly (2–3 minutes) to make blending easier.
- Blend Ingredients: In a high-speed blender or food processor, combine bananas, espresso powder, and cocoa powder. Blend until smooth and creamy, pausing to scrape down the sides if needed. Visual Cue: The mixture should have a soft-serve ice cream texture—silky and lump-free.
- Serve or Freeze: Scoop into bowls immediately for soft serve or transfer to an airtight container and freeze for about 30 minutes if you prefer a firmer consistency.
- Add Toppings: Sprinkle vegan chocolate chips on top for added crunch and flavor. Enjoy!
Notes
Serving Suggestions:
- Serve in chilled bowls for an extra refreshing treat. Top with cacao nibs, toasted nuts, or coconut flakes for added texture and flavor.
Tips & Tricks:
- Use overripe bananas for maximum sweetness and creaminess.
- Avoid adding liquid unless absolutely necessary—it can make the nice cream too runny. If blending is difficult, add just a splash of plant-based milk.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to 3 weeks. Let it sit at room temperature for 10–15 minutes before scooping if frozen solid. For soft serve after freezing, re-blend briefly with a splash of plant-based milk until creamy again.
