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–+ servings

Banana Ice

5 from 1 review
Ever been conflicted between wanting an iced banana latte and wanting your black cold brew that you know and love so much? Enter scene: banana ice! A blend between the two, where as the ice melts, your coffee gets sweeter, so you can get your hit of caffeine along with your healthy banana latte energy.
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 2 ice cube trays (12 cubes per tray, 24 cubes total)

Equipment

Ingredients

  • 1 medium banana, 3.5 ounces / 100 grams
  • 1/2 cup plant-based milk of choice, 4 ounces / 118 grams
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon brown sugar, optional, but quite delicious

Instructions 

  1. The more ripe your banana the better. Add the banana, milk, ground cinnamon and sugar to a blender and blend for 60-90 seconds. This might seem overkill, but it helps the sugar dissolve into the milk, and ensures you won't have any banana chunks sticking around!
  2. You want the texture thick and smooth, similar to heavy cream. Keep blending until you get that consistency.
  3. Pour the banana milk into two ice cube trays. The ice will be small, but that will help it melt faster into your iced coffee!
  4. Freeze for six hours up to overnight.
  5. Serve by adding the ice to a glass and pouring over your cold brew of choice.
  6. For a variation on strawberry ice, see Note.

Notes

For strawberry ice, add 100 grams of strawberries to a small bowl. Add the same amount of sugar the recipe calls for and macerate the strawberries, mashing them with a fork. 
Let the strawberries sit for 30 minutes, then pour in the milk. Mix until it looks light pink. 
Strain out the strawberries, then add the strawberry milk into the ice cube trays and follow the remaining recipe instructions!