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Side view of a short glass about a quarter full of espresso, with 2 scoops of banana mocha ice cream in the middle. Glass is on top of a small rust colored plate with a spoon and several biscotti on it, along with a metal espresso pourer and bananas in the background.

How to Make an Affogato at Home with Banana Mocha Ice Cream

5 from 1 vote
This coffee and ice cream dessert has just 2 main components: espresso and banana mocha ice cream. Using frozen bananas instead of traditional cream in the ice cream makes this version even more unique!
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Prep Time:10 minutes
Freezing Time:3 hours
Total Time:3 hours 10 minutes
Servings: 2

Ingredients

  • 3 frozen bananas
  • ½ cup sweetened condensed milk
  • 2 tsp instant espresso powder
  • 2 tsp unsweetened cocoa powder
  • ⅛ tsp sea salt
  • 2 shots espresso

Instructions

Make the banana ice cream

  • Blend bananas in a food processor until smooth.
    3 frozen bananas
  • Add the sweetened condensed milk, espresso powder, cocoa powder, and sea salt to the bananas and blend until combined.
    ½ cup sweetened condensed milk, 2 tsp instant espresso powder, 2 tsp unsweetened cocoa powder, ⅛ tsp sea salt
  • Pour into a freezer-safe container and freeze for at least 3 hours or up to overnight, until frozen and set.

Make the affogato

  • Put 2 large scoops of the banana mocha ice cream in a glass or bowl.
  • Pour a shot of espresso over the ice cream in the glass. (For best results, let the espresso cool a bit before pouring it over the ice cream.)
    2 shots espresso
  • Enjoy with a spoon and some biscotti before drinking the rest of the espresso. (This recipe makes enough for 2 affogato servings with 2 scoops of banana ice cream in each.)

Notes

For a non-dairy version, replace the regular sweetened condensed milk with coconut sweetened condensed milk.