Iced Coffee, Chocolate & Vanilla Slice

Another month, another recipe working in collaboration with my favourite coffee brand, Percol. Since having Tom I’ve thankfully been able to enjoy coffee in my life again (praise the lord, it’s needed!!) so it’s been a pleasure to create this summer-themed recipe. Using the All-Day Americano blend, I’ve whizzed up this super easy, healthy but decadent dessert which can be made ahead and served on a warm, light evening – especially if you’re eating al fresco.

Using frozen bananas to make a vanilla layer and coffee one, combined with a delicious chocolate sauce and crunchy walnuts is sure to hit the spot for any coffee/chocolate lover. You wouldn’t believe this free from gluten, dairy and refined sugar!

For the vanilla ice cream –

  • 3 bananas, peeled, cut into chunks and frozen overnight
  • 2 teaspoons vanilla extract
  • 50ml almond milk (I used Alpro)
  • 2 tablespoons honey or maple syrup (I used Indigo Herbs)

For the coffee ice cream –

  • 3 bananas, peeled, cut into chunks and frozen overnight
  • 1 teaspoons vanilla extract
  • 25ml almond milk
  • 2 teaspoons Percol Coffee, dissolved in 1 tablespoon boiling water then cooled
  • 2 tablespoons honey or maple syrup

For the chocolate sauce –

  • 3 tablespoons coconut oil, melted (I used LucyBee)
  • 3 tablespoons honey or maple syrup
  • 6 tablespoons cacao or cocoa powder (I used Bioglan)

Extras –

  • 75g nuts (can be a mixture; I used walnuts), chopped

Get making!

  1. First make the vanilla ice cream: Remove the bananas from the freezer 10 minutes beforehand to soften slightly then place in a blender with the other ingredients. Whizz up for a few minutes until thick and smooth. Place in a bowl.
  2. Now make the coffee ice cream: Repeat the same process as above.
  3. Whisk together the chocolate sauce ingredients until smooth,
  4. Now assemble: Use a lined loaf tin or plastic tub. Spoon alternate dollops of each ice cream – use half of each. Sprinkle over ½ of the nuts then drizzle over half of the chocolate sauce.
  5. Repeat this layer until everything is used up. Swirl a knife through then place in the freezer for at least 4 hours to set.
  6. When ready to serve, remove from the freezer 5 minutes beforehand then turn out onto a chopping board. Use a sharp knife to cut into slices – now serve straight away.

Keep any remaining dessert in the freezer for up to 1 month.

Check out my other recipes working with Percol Coffee over here 🙂