A delicious dairy and refined sugar-free remake of this classic Italian dessert. Homemade ice-cream “drowned” in espresso and ready in minutes!
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
  • 1-2 Frozen bananas (in slices)
  • 1 Italian espresso, decaf*
  1. Put the frozen banana slices in a powerful blender and blend until smooth. You may need to stop the machine a few times to scrape down the sides.
  2. Make an italian espresso* in the traditional way on the stovetop.
  3. Scoop the ice-cream into a glass and pour the espresso over it. Enjoy immediately.
Recipe Notes

*Only use naturally decaffeinated coffee. Verify that it has been decaffeinated either by the Swiss water or the C02 method. Otherwise, harmful chemicals may have been used.

*Traditionally, this is made with espresso. You can use filtered coffee as well but don’t use instant coffee as it is not SCD-legal.