Banana Coffee Ice Cream

Serves: 8Hands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 tsp. (1⁄2 envelope) unflavored gelatin
  • 2 Tbsp. water
  • 3⁄4 cup light cream, scalded
  • 3⁄4 cup sugar, divided
  • 1⁄4 tsp. salt
  • 1 cup mashed ripe bananas
  • 2 Tbsp. espresso powder
  • 2 egg yolks, beaten
  • 2 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 2 cups heavy cream, whipped
  • 2 egg whites


  • In a large mixing bowl, sprinkle the gelatin over the water to soften. Add the light cream and stir to dissolve the gelatin. Stir in 1⁄2 cup sugar and the salt. Cover and chill for about 30 minutes, or until partially set.
  • Whip the gelatin mixture with a whisk until smooth. Mix in the bananas, espresso powder, egg yolks, lemon juice, and vanilla. Fold in the whipped cream.
  • Beat the egg whites until soft peaks form. Gradually add the remaining 1⁄4 cup sugar, beating until stiff peaks form. Fold into the banana mixture. Pour into 2 loaf pans and freeze for about 1 hour or until firm.