COFFEE BANANA ICE CREAM RECIPES

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COFFEE-DRENCHED ICE CREAM WITH BANANA & PEANUTS RECIPE ...



Coffee-Drenched Ice Cream with Banana & Peanuts Recipe ... image

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.

Provided by MyRecipes

Total Time 7 minutes

Yield 4 servings

Number Of Ingredients 5

2 cups vanilla low-fat ice cream
2 medium bananas, sliced
½ cup hot brewed espresso
2 tablespoons chopped, dry-roasted peanuts
2 tablespoons chocolate curls (about 1/2 ounce)

Steps:

  • 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.

Nutrition Facts : Calories 226 calories, CarbohydrateContent 37.5 g, CholesterolContent 5.3 mg, FatContent 6.8 g, FiberContent 3.4 g, ProteinContent 5.5 g, SaturatedFatContent 2.2 g, SodiumContent 107 mg

GRILLED BANANA SPLITS WITH COFFEE ICE CREAM AND MOCHA ...



Grilled Banana Splits with Coffee Ice Cream and Mocha ... image

Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For these splits, he marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly.Plus: More Dessert Recipes and Tips

Provided by Johnny Iuzzini

Total Time 50 minutes

Yield 8

Number Of Ingredients 14

2 quarts plus 1 cup water
1 cup light brown sugar
3 cinnamon sticks, broken
3 star anise pods
1/2 cup dark rum
8 firm, ripe bananas
3/4 cup granulated sugar
2/3 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1 cup heavy cream
3 ounces semisweet chocolate, chopped
Turbinado sugar, for dredging
3 pints coffee ice cream
Whipped cream and chopped nuts, for serving

Steps:

  • In a large saucepan, combine 2 quarts of the water with the brown sugar, cinnamon sticks and star anise and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Add the rum and bananas and let stand for 4 hours.
  • Meanwhile, in a medium saucepan, whisk the remaining 1 cup of water with the granulated sugar, cocoa powder and espresso powder and bring to a boil. Whisk in the cream and simmer over low heat, stirring occasionally, until thickened, about 40 minutes. Stir in the chocolate until melted. Remove from the heat; keep warm.
  • Light a grill. Drain the bananas and pat dry with paper towels. Put the turbinado sugar in a shallow bowl. Cut each banana in half lengthwise; dip each half in the sugar to coat evenly. Grill the bananas over a hot fire until they are richly caramelized, about 1 minute per side.
  • Transfer 2 banana halves to each of 8 bowls. Place 3 scoops of ice cream in each split banana and top with 1/4 cup of the mocha sauce. Dollop whipped cream over the splits, top with the nuts and serve.

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