Belize Best "Nice" Cream

When the weather calls for something cool and comforting, this Banana & Instant Coffee Ice Cream hits the sweet spot. Made with ripe bananas and Belize Best Coffee, this creamy, no-fuss treat brings together natural sweetness and rich caramelized coffee flavor in a refreshing way. It’s easy to make, requires just a few ingredients, and is perfect for everything from afternoon pick-me-ups to simple after-dinner desserts. Ingredients

• 3 ripe bananas, peeled, sliced, and frozen

• 1–2 teaspoons BELIZE BEST instant coffee (adjust for strength)

• 1–2 tablespoons milk (regular or plant-based), optional for texture

• ½ teaspoon vanilla extract (optional)

• Optional mix-ins: cocoa powder, chocolate chips, nuts, or a drizzle of honey
  

Instructions

1. Freeze the bananas: Peel, slice, and freeze bananas for at least 4–6 hours (overnight works best).

2. Dissolve the coffee: In a small bowl, mix the instant coffee with a teaspoon of warm water to dissolve.

3. Blend to creamy: Add frozen banana slices to a food processor or high-speed blender. Pour in the dissolved coffee, vanilla (if using), and a splash of milk only if needed to help blending.

4. Process: Blend until smooth and creamy, scraping down the sides as needed. The texture should resemble soft-serve ice cream.

5. Serve or freeze: Enjoy immediately for a softer texture, or transfer to a freezer-safe container and freeze 1–2 hours for a firmer scoop.
   

   
   

   

Tips for Best Flavor

• Use ripe bananas with brown spots — they’re sweeter and blend into a smoother ice cream.

• If you want stronger coffee flavor, increase the instant coffee slightly but add just a bit more banana so it stays creamy.

• Add a tablespoon of cocoa powder for a mocha twist.