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!
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.
Video
Notes
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.
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.
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.