Vegan ice cream for the win! This five-ingredient recipe practically makes itself—you just need to plan ahead by freezing bananas and practicing a little patience while this dessert chills overnight. But it’s totally worth it! Rich coconut cream thickens the base, and every bite offers a little buzz from cold brew while ground coffee adds a touch of texture.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 12 hours and 20 minutes
Place coffee pod into a glass jar and cover with 1 cup water; refrigerate 12 hours. Peel bananas and slice into ½-inch rounds. Place in a plastic bag or glass jar and freeze 4 hours.
Once frozen, add bananas to a food processor and purée until the flesh is creamy, about 1 to 2 minutes. Add coconut cream, ¼ cup cold brew, coffee grounds, and salt; purée until smooth. Pour ice cream into a 9 x 5-inch loaf pan and freeze overnight, or until firm.
Recipe credit: Angela Gaines
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