We’re wrapping up the So Delicious #FrozenFridays Recipe Contest, and I’ve got a surprise guest entry for a grand finale. Stephanie McKercher, MS, RDN wanted to share her new Toasted Coconut Cold Brew Banana Ice Cream recipe on Go Dairy Free! Stephanie is the recipe developer and cancer dietitian behind the (mostly) dairy-free blog, The Grateful Grazer. She lives in Denver, Colorado, and takes every opportunity to explore the mountains with her husband and their dog, Neil Young (I love it!). You can Connect with her on Instagram, Facebook, Twitter, and Pinterest. Take it away Stephanie …
There’s nothing more refreshing than a tall glass of cold brew coffee. Unless, of course, that cold brew coffee also tastes like toasted coconut—mixed with ice cream.
I ordered a coconut cold brew from the coffee shop recently, and promptly ran home to experiment in my own kitchen as soon I could. It’s been hot and sunny here in Colorado. So I started with my go-to frozen dessert: banana ice cream—literally pureed frozen bananas. Summer is all about simplicity, after all.
A basic food processor is the only piece of equipment needed to make banana ice cream, and it’s ready to savor in less than five minutes. My only complaint? I like my ice cream, well…creamy—and sometimes, banana ice cream just doesn’t do it for me.
More than once, I’ve felt like something is missing with my plain old frozen banana puree—until I took some much needed inspiration from my cup of coconut cold brew. Coconut makes coffee a little bit better, but it takes banana ice cream from satisfactory to absolutely craveworthy. I think of the toasted coconut flakes as a cherry on top.
Special Diet Notes: Toasted Coconut Cold Brew Banana Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 2 ½ cups frozen peeled and sliced banana
- 1 (5.3 ounce) container vanilla dairy-free yogurt (Stephanie used So Delicious CoconutMilk Yogurt Alternative)
- 1 teaspoon instant espresso powder, plus additional for topping
- 2 to 4 tablespoons coconut flakes (for topping)
- Add the coconut flakes to a hot skillet, and toast over medium-high heat until golden brown, about 2 to 3 minutes.
- Combine the bananas, yogurt alternative, and espresso powder in a food processor, and process until smooth, about 1 to 2 minutes. (Stop processing once the texture is similar to soft serve ice cream.)
- Transfer the banana ice cream to serving dishes. Top it with toasted coconut flakes, and sprinkle with espresso powder to taste. Best enjoyed immediately!