Banana Cinnamon Coffee Smoothie with Ice Cream
A vegan smoothie blending banana, cinnamon, coffee, and creamy dairy-free ice cream into one cheeky, energizing, dessert-for-breakfast situation.
Ingredients
- 2 ripe bananas peeled and sliced
- 1 cup brewed coffee chilled
- 1 teaspoon ground cinnamon
- 1 ½ cups vegan vanilla ice cream
- 1 cup unsweetened almond milk or any plant milk
- 1 tablespoon maple syrup optional, for extra sweetness
- Ice cubes 4–6, optional for extra chill
Instructions
- Brew coffee, let it chill in the fridge—because hot coffee will just murder your ice cream.
- Slice bananas into chunks, drop them into the blender.
- Add chilled coffee, almond milk, cinnamon, and maple syrup (if your sweet tooth demands).
- Scoop in vegan vanilla ice cream like you mean business.
- Toss in ice cubes for that frosty, thick texture.
- Blend on high until creamy, smooth, and scandalously irresistible.
- Pour into tall glasses, sprinkle a dash of cinnamon, and sip dramatically.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 4g
Vitamins & Minerals (per serving)
- Potassium: 15%
- Vitamin C: 10%
- Calcium: 12%
- Magnesium: 8%
- Iron: 6%
Additional Notes/Tips
- Freeze bananas overnight for an even creamier texture.
- Add a dash of cocoa powder if you’re living dangerously.
- Use decaf coffee if your heart can’t handle Monday-level drama.
- For brunch points, top with coconut whipped cream and a sprinkle of chocolate shavings.