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Coffee banana ice cream scooped into a bowl, silky and pale brown with a coffee swirl

Coffee Banana Ice Cream (咖啡香蕉冰淇淋): Silky No-Churn Coffee Banana

Lin
Ripe bananas, instant coffee, and zero-sugar yogurt blend into a silky no-churn ice cream with no ice crystals at all. The result is a bittersweet, deeply banana-sweet scoop that tastes like a frozen latte.
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Prep Time 15 minutes
Cook Time 20 minutes
Freezing Time 8 hours
Total Time 35 minutes
Course Dessert
Cuisine Chinese
Servings 4 servings
Calories 118 kcal

Equipment

  • Blender
  • Loaf pan or ice cream molds
  • Microwave Safe Bowl
  • Spatula

Ingredients
  

For the Base

  • 2 whole ripe bananas about 250 g, peeled and broken into chunks
  • 130 g zero-sugar zero-fat yogurt one small cup
  • 20 g milk warmed for the coffee
  • 5 g instant coffee powder about 1 tablespoon
  • 1 tbsp granulated sweetener to taste, or 1 tbsp sugar

Instructions
 

  • Peel the fully ripe bananas, break them into small chunks, and put them into the blender.
    Peel the fully ripe bananas, break them into small chunks, and put them into the blender.
  • Add the yogurt — mine weighed about 130 g — to the blender with the bananas.
    Add the yogurt — mine weighed about 130 g — to the blender with the bananas.
  • Microwave 20 g of milk until warm, pour it over the instant coffee powder, and stir until the coffee dissolves completely.
    Microwave 20 g of milk until warm, pour it over the instant coffee powder, and stir until the coffee dissolves completely.
  • Pour the yogurt and the coffee liquid into the blender, add a little sweetener, and blend until the mixture is completely smooth and fine.
    Pour the yogurt and the coffee liquid into the blender, add a little sweetener, and blend until the mixture is completely smooth and fine.
  • Pour the mixture into a mold or loaf pan and put it in the freezer overnight.
    Pour the mixture into a mold or loaf pan and put it in the freezer overnight.
  • The texture is super fine with not a single ice crystal — bittersweet coffee against the sweet fragrance of banana. Delicious.
    The texture is super fine with not a single ice crystal — bittersweet coffee against the sweet fragrance of banana. Delicious.

Notes

Tips: Use bananas with brown speckles — they carry the most natural sugar and blend smoothest. Freeze the loaf pan for 15 minutes before pouring in the mixture so it starts setting the moment it hits the cold surface.
Food Safety: Because this ice cream contains no eggs, there is no cook-to-temperature step; keep the mixture refrigerated below 40°F (4°C) before freezing. Store the finished ice cream in an airtight container at 0°F (-18°C) for up to 2 weeks. Do not refreeze once melted.
Allergen Notice: Milk (yogurt). Check your instant coffee and sweetener labels if you avoid dairy or gluten.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword banana ice cream, coffee banana ice cream, coffee ice cream, no churn ice cream, yogurt ice cream