Choc Coffee Crunch Ice Cream

Prep Time: 15 min

Cook Time: 4 hr

Total Time: 4 hr 15 min

Serves: 6


  • 4 bananas
  • 1 cup of brewed coffee, (you can use instant if you like)
  •  ½ cup cacao butter
  •  ½ cup cacao powder
  •  2-3 tbs maple or coconut sugar
  •  ½ cup roasted peanuts, crushed
  •  Popsicle tray and sticks
  •  Cake cooling tray
  •  Blender/processor


  1. Place coffee and bananas in a blender or processor, pulse until smooth
  2. Pour into popsicle tray and freeze for at least 4 hours
  3. Heat a non-stick pan on low, place cacao butter and maple/sugar in it
  4. When cacao butter is melted, turn off heat and add cacao powder, stirring until smooth, pour into a tall glass or jar wide enough for the ice cream to fit
  5. Place peanuts on a plate
  6. Remove ice cream from tray, dip ice cream into chocolate and wait for 10-15 seconds, then dip into peanuts
  7. Place in freezer straight away on a cake cooling rack
  8. Repeat until all ice creams are chocolatified and peanuted
  9. Devour!

Notes: If you can’t be bothered making your own chocolate, simply melt down some of your favourite chocolate and use that instead!

Melanie Lionello, Nutritionist

Instagram: @naturally_nutritious 


Twitter: @nat_nutritious





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