Coffee-Drenched Ice Cream with Banana and Peanuts

Coffee-Drenched Ice Cream with Banana and Peanuts Recipe
Photo: Nigel Cox; Styling: Tiziana Agnello
Substitute strong brewed coffee for the espresso, or use instant coffee/espresso granules to make the coffee. A vegetable peeler is a great tool to make chocolate curls from a bar of chocolate.


4 servings

Recipe from

Recipe Time

Total: 7 Minutes

Nutritional Information

Calories 226
Fat 6.8 g
Satfat 2.2 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 5.5 g
Carbohydrate 37.5 g
Fiber 3.4 g
Cholesterol 5.3 mg
Iron 0.5 mg
Sodium 107 mg
Calcium 104 mg


2 cups vanilla low-fat ice cream
2 medium bananas, sliced
1/2 cup hot brewed espresso
2 tablespoons chopped, dry-roasted peanuts
2 tablespoons chocolate curls (about 1/2 ounce)


1. Spoon 1/2 cup ice cream into each of 4 bowls. Top each serving with half of banana, 2 tablespoons espresso, 1 1/2 teaspoons peanuts, and 1 1/2 teaspoons chocolate.


April 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note