Toasted Coconut Cold Brew Banana Ice Cream


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 …

Toasted Coconut Cold Brew Banana Ice Cream Recipe - dairy-free, vegan and healthy with just 4 ingredients!

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.

Toasted Coconut Cold Brew Banana Ice Cream Recipe - dairy-free, vegan and healthy with just 4 ingredients!

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.

Toasted Coconut Cold Brew Banana Ice Cream Recipe - dairy-free, vegan and healthy with just 4 ingredients! The #FrozenFridays Recipe Contest is sponsored by So Delicious Dairy Free, and all blogger entrants did receive complimentary product for testing. 

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.

5.0 from 2 reviews
Toasted Coconut Cold Brew Banana Ice Cream
Prep time
Total time
Yes, this treat really takes just 5 minutes, and it's healthy enough for breakfast!
Serves: 2 servings
  • 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)
  1. Add the coconut flakes to a hot skillet, and toast over medium-high heat until golden brown, about 2 to 3 minutes.
  2. 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.)
  3. Transfer the banana ice cream to serving dishes. Top it with toasted coconut flakes, and sprinkle with espresso powder to taste. Best enjoyed immediately!

About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.


  1. Pingback: Dairy-Free #FrozenFridays Recipes + BIG So Delicious Giveaway!

  2. 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!

  3. Pingback: Coconut Cold Brew Banana Ice Cream | Vegan Dairy Free Frozen Dessert

  4. 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.

Leave A Reply

Rate this recipe: