Coffee, peanut and banana ice cream float
This fun take on an ice cream float combines peanut butter with sweet banana and a creamy Tassimo Costa Latte to make a drink that works as well as a dessert as it does a midmorning treat. Decorating the glass with melted chocolate and hazelnuts looks impressive but it’s actually incredibly simple!
Ingredients
Metric
Imperial
- 2 caffè lattes, 325ml each
- 150g of dark chocolate, for melting, plus extra for shaving over the top
- 50g of hazelnuts, toasted and chopped
- 2 bananas, peeled, sliced and then frozen
- 2 tbsp of peanut butter, smooth
- 2 handfuls of ice cubes
- vanilla ice cream, 6-8 scoops
Method
Place two glasses or serving bowls into the freezer
Prepare two lattes and allow to cool
- 2 caffè lattes, 325ml each
Gently melt the chocolate for the glasses in a bain marie, and scatter the hazelnuts across a plate in an even layer
- 150g of dark chocolate, for melting, plus extra for shaving over the top
- 50g of hazelnuts, toasted and chopped
Remove a glass from the freezer and use a spoon to swirl the chocolate around the inside of the glass to make a pattern. Dip the rim into the melted chocolate then into the nuts. Transfer to the freezer and repeat with the second glass
Add the frozen bananas to the blender with the ice cubes, peanut butter and coffee and blend until smooth
- 2 bananas, peeled, sliced and then frozen
- 2 tbsp of peanut butter, smooth
- 2 handfuls of ice cubes
Scoop the ice cream into glasses, then pour the coffee mixture over the top. Garnish with grated chocolate to serve
- vanilla ice cream, 6-8 scoops
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