Banana coffee nice cream

Use ripe bananas for this vegan-friendly confection. Unripe ones will give it an earthy, not-so-sweet flavour (nope, you don’t want that).

 Less than 30 minutes (plus 3-5 hours freezing time)

Makes about 1L

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  • 6-8 (700g) ripe bananas
  • 2 Tbsp (30ml) instant coffee
  • ¼ cup (60ml) water
  • ½ cup (125ml) sugar


  1. Slice ripe bananas, place in a zip-seal bag and freeze overnight until frozen completely. 
  2. Heat instant coffee, water and sugar in a saucepan, and stir until sugar dissolves. Cool. 
  3. Blitz frozen bananas in a food processor for 4-5 minutes or until smooth and creamy, almost like soft-serve. (Scrape the sides as needed while blending.) 
  4. Mix in cooled coffee syrup. 
  5. Place mixture in a 2L container and freeze for an hour if you prefer a soft-serve texture, or freeze for 3-5 hours until firm and scoopable. 
  6. Serve with extra coffee syrup, if you like.


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