Cappuccino Nice Cream
This Cappuccino Nice Cream is a vegan dairy-free frozen treat that's made with a food processor, frozen bananas and cold brew - quick, healthy and delicious!
Servings 4 servings
Add bananas, vanilla extract and cold brew coffee to a blender or food processor. Blend until smooth and creamy, scraping down the sides of the blender as necessary.
After a 1-2 minutes of blending, add the cocoa powder and blend until it’s well incorporated, scraping down the sides of the blender as necessary.
Pour into a freezer-friendly airtight container. Sprinkle chocolate chunks on top if desired, and freeze for at least 2 hours until the mixture is solid. Allow the ice cream to thaw for a 5-10 minutes before scooping.
Storage: Store any leftovers in an airtight container in the freezer. The ice cream will last up to 7 days in the freezer.
Thawing Instructions: The consistency will be hard when first removed from the freezer. Make sure to let it thaw for 5-10 minutes before scooping.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Equipment: I use the Kitchen Aid 7-Cup Food processor to make the ice cream. It has a high and low pulse speed so you can make the ice cream super smooth and then pulses in some add-ins like chocolate chips, if you'd like! You can also use a blender to make the recipe.
* Please note the nutrition label does not include any toppings.
- Instead of cold brew, you can use brewed coffee or espresso. I recommend making it extra strong and allowing it to cool in the fridge for best results.
- You can skip the cocoa powder if you'd like, but it gives it the dark color and goes really well with the coffee flavor.
- Feel free to add any mix-ins or maple syrup to sweeten it.
Calories: 94kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 413mg | Fiber: 4g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 7.7mg | Calcium: 11mg | Iron: 1mg