Coffee-Drenched Ice Cream with Banana and Peanuts

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 7 Minutes

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 6.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.5g
  • Carbohydrate: 37.5g
  • Fiber: 3.4g
  • Cholesterol: 5.3mg
  • Iron: 0.5mg
  • Sodium: 107mg
  • Calcium: 104mg

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)

Preparation

  1. 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.
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