Affogato with Banana Mocha Ice Cream

This coffee and ice cream dessert has just 2 main components: espresso and banana mocha ice cream. It’s a satisfying blend of sweet and slightly bitter. Using frozen bananas instead of traditional cream in the ice cream makes this version even more unique! If you’ve ever wondered how to make an affogato with non-traditional ice cream, we’ve got you!

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 Servings

Calories: 397 kcal per serving

Ingredients

3 - frozen bananas
½ cup - sweetened condensed milk
2 teaspoons - instant espresso powder
2 teaspoons - unsweetened cocoa powder
⅛ tsp - sea salt
2 shot - espresso

Instructions

Blend bananas in a food processor until smooth.
Add the sweetened condensed milk, espresso powder, cocoa powder, and sea salt to the bananas and blend until combined.
Pour into a freezer-safe container and freeze for at least 3 hours or up to overnight, until frozen and set.
Put 2 large scoops of the banana mocha ice cream in a glass or bowl.
Pour a shot of espresso over the ice cream in the glass. For best results, let the espresso cool a bit before pouring it over the ice cream.
Enjoy with a spoon and some biscotti before drinking the rest of the espresso. *(This recipe makes enough for 2 affogato servings with 2 scoops of banana ice cream in each.)

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