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.
The #FrozenFridays Recipe Contest is sponsored by So Delicious Dairy Free, and all blogger entrants did receive complimentary product for testing.Â
Special Diet Notes:Â 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!
14 Comments
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Wow, this ice cream is calling my name for sure! Love the flavors going on! Looks so delicious and cute in those little serving jars!
Banana cold brews are one of my go-to coffee drinks so this ice cream is SCREAMING my name!
What a fun recipe contest and delicious combination of flavors! All I need is a spoon {and to put my kids to bed so I don’t have to share} and I’ll be a happy camper!
I finally got to meet stephanie in person this week!! Super fun to put a face to all the delicious recipes!
I’m so envious of your social ways Amanda – that is awesome!!
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I love that you combined espresso powder with frozen bananas for this treat! I can’t wait to try this.
Oh my goodness – that looks ridiculously easy – I am in!
Banana faux-yo is my favorite late night snack 🙂 Love this fun flavor combo. Definitely going to try this next time!
Brilliant! Combining frozen banana and SoDelicious yogurt. I can imagine the perfect balance of sweet, creamy and tangy—with a hit of coffee. I should stop imagining and make some.
This looks like a such a nice treat for a hot day!
This sounds amazing! I love how thick and creamy it is, and the kick of espresso is a huge bonus.
Yep, a healthy kick for a.m. or p.m. cravings 🙂