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Coffee-Drenched Ice Cream with Banana and Peanuts

Photo: Nigel Cox; Styling: Tiziana Agnello
Total time 7 mins
Yield 4 servings
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.