Coffee Chocolate Nice Cream

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Scooping up a spoonful of Chocolate Nice Cream from a bowl

Sometimes a chocolate and coffee craving strikes, and when that happens, this banana ice cream is just the thing you need. It’s creamy, fruit-sweetened, intensely chocolaty, coffee-spiked, and comes together in minutes! 

Because I don’t consume much caffeine, I opted for a decaf version using dandy blend, but you could also opt for espresso powder or a small amount of cooled strong brewed coffee or espresso.

We also share our favorite tips for getting perfectly creamy, scoopable banana ice cream every time! Let’s do this.

Tray with banana, coffee beans, dandy blend, cacao powder, and dairy-free milk

This 3 ingredient, 10 minute, 1 blender recipe is like heaven in a bowl. But because banana nice cream can be a little tricky to master at first, we’re sharing all our tips and tricks to help you become a nice cream expert in no time.

Sliced frozen bananas, cacao powder, and dandy blend in a Vitamix blender

High-Speed Blender vs. Food Processor

We prefer using a high-speed blender for making nice cream, but a food processor will also work. Below are the pros and cons of each method.

High-Speed Blender


  • Fast! High-speed blenders with a tamper can make banana nice cream in 2-3 minutes, or depending on the motor power and skill, even 1 minute!
  • Can handle larger quantities


  • Requires babysitting and using the tamper the whole time.
  • Can be aggravating to the motor, and can sometimes require stopping for breaks.

Food Processor


  • Requires occasional babysitting. Otherwise, relatively hands-off.


  • Generally takes a bit longer (5 minutes vs. 2-3 minutes in a blender).
  • Can be a bit more difficult to fully blend and ensure there’s no chunkiness.
Blender filled with Chocolate Nice Cream

Tips For Success

  • Use ripe, spotty bananas for best flavor/sweetness
  • Slice into 1/2-inch slices vs. large chunks, which can be more difficult to blend
  • Freeze in a single layer to prevent large clumps (parchment paper on a baking sheet is our favorite!)
  • If you’re having trouble blending, let the banana thaw for a few minutes. This will allow it to soften and become easier to blend. Alternatively, you could add 1 Tbsp (15 ml) at a time of dairy-free milk to encourage blending. But be careful with this method as it’s the fastest way to get runny banana ice cream.
  • If using a Vitamix, what we’ve learned and experienced is it’s best to start on “variable” speed set to 5 or 6. Then, with the tamper inserted, flip to “high” speed and press down with the tamper to blend well. If the blender is struggling or overheating, turn off your blender, let the contents melt a bit (or add a little more liquid), and try this process again until the proper texture is achieved.
  • For true “ice cream” texture vs. soft serve, simply spread into a Tupperware or loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop! If too firm, let thaw 15-30 minutes to soften.
Bananas, dandy blend, and cacao powder around a bowl of Coffee Banana Chocolate Ice Cream

We hope you love this chocolate nice cream! It’s:

Perfectly sweet
& Delicious!

It’s the perfect healthier dessert for chocolate and coffee lovers. Plus, it’s an excellent way to use up extra frozen bananas!

For more banana nice cream flavors, be sure to check out this guide.

More Chocolate & Coffee Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a bowl of Coffee Chocolate Nice Cream topped with cacao nibs

Coffee Chocolate Nice Cream

The flavors of coffee and chocolate blend together in this bowl of creamy banana ice cream. Decaf options included + tips for getting perfectly scoopable banana ice cream. Just 3 ingredients and simple methods required!
Author Minimalist Baker
Vintage spoon in a wood bowl of Coffee Chocolate Banana Ice Cream
4.92 from 12 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 (~3/4-Cup Servings)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? Best when fresh



  • 2 large ripe frozen bananas (see slicing / freezing instructions below)
  • 2 Tbsp cacao powder (or cocoa powder)
  • 1-2 tsp dandy blend* or espresso powder (or sub a small amount of strong brewed coffee or espresso that’s been chilled — just add slowly as it can make the nice cream watery)
  • 1-2 Tbsp dairy-free milk only as needed (optional)

FOR SERVING optional


  • To a high-speed blender or food processor, add frozen ripe banana, cacao powder, and dandy blend (or espresso powder or strong-brewed coffee), and blend on high until creamy and smooth. If using a Vitamix, it’s important to first turn on your blender using the “variable” setting on medium speed, then quickly flip to high speed and use the tamper to blend. If the motor is starting to overheat, turn off and let it rest for a minute or two, then proceed. If using a food processor, you should be able to blend on high and scrape down sides as needed.
  • If it has trouble blending, add a bit of dairy-free milk to encourage blending. Just be careful not to add too much or it can become runny.
  • Taste and adjust flavor as needed, adding more cocoa or cacao powder for chocolate flavor, or coffee powder / espresso of choice for more intense coffee flavor.
  • Optional: Top with cacao nibs for a little crunch or sliced banana for more texture. Enjoy immediately. Freeze leftovers in ice cube or popsicle molds for best results (will last in the freezer up to 1 month, though best when enjoyed fresh).



*Nutrition information is a rough estimate calculated with the lesser amount of dandy blend and without optional ingredients.
*Dandy Blend claims its product is gluten-free, but if you are celiac, it may be worth avoiding out of caution as it does have barley and rye derivatives. 

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 149 Carbohydrates: 34.8 g Protein: 3.1 g Fat: 1 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 607 mg Fiber: 5.5 g Sugar: 16.6 g Vitamin A: 87 IU Vitamin C: 11.83 mg Calcium: 20.8 mg Iron: 1.15 mg

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Reader Interactions

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My Rating:

  1. Tammy says

    Best combination of nice cream that I’ve had so far. I used caffeine free coffee, but will try high octane when I make it earlier in the day.

    This is so good and so simple – all ingredients on hand since they are pretty much staples of a WFPB diet.

    I honestly can’t believe how decadent this is… and so healthy!

    Thank you! Thank you! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kathy! We don’t have that feature available on the site. We’d suggest bookmarking using your browser or saving to Pinterest. Hope that helps!

  2. Ru says

    How much strong espresso coffee would you use? Don’t have the powder & don’t want to buy if there’s a good substitute. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ru, we’d suggest using 1-2 Tbsp and omitting the dairy-free milk so it doesn’t get too runny. Hope that helps!

  3. Camilla says


    I just bought a popsicle mould and found this recipe which sounds amazing.
    I have been following you for a while now and trust your recipes, so I just put my bananas in the freezer. Now, the big question is: do you think I can put this ice cream in my mould and make nice creams on a stick?

    Thanks in advance, depending on your answer I might try this tomorrow and definitely let you know.

    Ps: do you think this recipe would benefit from churning in an ice cream maker? I can borrow one in case

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it’s worth churning these for popsicles! It seems unnecessary. Let us know how it goes!

  4. Joanne says

    Thank you for recommending Dandy Blend. I had never heard of it but was looking for a replacement for our usual grain beverage, which is not carried by our grocery delivery service. We now prefer DB. Thanks

  5. Cailey says

    This recipe is absolutely delightful! I used a high speed Ninja blender and found that I needed to add a bit more oat milk (maybe closer to 1/4 cup), but the consistency was still great. This is my new go-to healthy dessert!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cailey. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Kat says

    Do you need to start with frozen banana if you’re going to freeze it after blended anyway (instead of ‘soft serve‘)? Or would that mess with the texture?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Always start with frozen banana. Blended raw bananas just turn into mush and then ice in the freezer.

  7. fanfan says

    Ever since discovering the recipe (three days ago), I made it twice and it is out of this world!
    So good, so sweet and so creamy …without added sugar and fat!
    The combination of cocoa and coffee (I used decaf) is a dream!

    Thank you so much Dana and John!
    Am a total fan!

  8. Elizabeth says

    So easy and yummy. I don’t drink coffee so a friend gave me a little container of strong brewed espresso. I’ve made this twice now and it is very delicious. I added 2 tsp of the espresso and 2 tsp of barrel-aged bourbon maple syrup (from our farmers’ market). I was out of cacao nibs but added a few vegan dark chocolate chips. Oh my! You say this serves two…, no!

  9. Mark Jones says

    A couple other suggestions to get the texture right; Put the Vitamix blender pitcher in the freezer and a ceramic bowl for about 30 -45 minutes before blending your nice cream, this will keep the mixture colder/firmer and more like ice cream. Also, don’t blend too long as this will produce heat.

    Adding a little coconut milk will add fat and make the mix creamier.

    I always sprinkle walnuts or pecans on mine to top it off.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Victoria! Perhaps this one isn’t for you. We have plenty of other low sugar options on the site to explore.

      • Kiki Nordstrom says

        This is so delicious, and healthy for a sweet treat. Thanks for all of your fabulous recipes. I’ve also made the strawberry 🍓 cake and it was a huge hit.
        And the vegan chocolate cupcakes. Everyone raves, but I tell them to “Thank Minimalist Baker”
        A Big Fan

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, yay! We’re so glad you enjoy our recipes, Kiki. Thank you so much for the lovely review! xoxo

    • Chloe says

      This is not actually a bad kind of sugar unless you are diabetic. Because the only sweetener is banana it is actually quite healthy. The amount of carbs also is not an issue as it is only a 10th of the reccommended amount of carbs per day. Therefore I conclude that unless you have a medical condition this nice dream is actually very healthy. Ergo, your comment was quite unessecary and not at all helpful.

    • DT says

      Are you for real?? Have you looked the recipe? Have you looked around as yo how most people consume white sugar laden dairy laden processed crap???
      It’s bananas for goodness sakes.
      Agreed if it’s not for you, move on.

  10. Anne says

    Delicious! I made it without the coffee since it’s late and I don’t have any decaf in the house, it was still delicious. I think I would like it even more with the coffee, it would balance out the sweetness of the banana. Can’t go wrong with banana ice cream! I was able to make it in the Vitamix without adding extra plant milk, so it was nice and thick.

  11. david says


    We make so much of what you present and all of it is excellent. Thank you for what you provide. You are a master and Gordon Ramsey would be proud!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it’s necessary, but I suppose if you blended it, then churned it, it would make it more light and airy? Let us know if you give it a try!