Expresso Banana Bread Ice Cream Sandwiches with Dark Chocolate and Toasted Coconut Flakes

Dipped in chocolate and sprinkled with toasted coconut, these ice cream sandwiches are bursting with flavor from all sides! Perfect for hot summer days or any day of the year, ice cream sandwiches are always a delightful and heavenly treat, and these are no exception!

This recipe makes 24 sandwiches, so if you would like to make less you can easily half it! I prefer to use homemade ice cream for this recipe, but store bought works great to! You can switch up the ice cream flavors in this recipe, if you prefer something different.

Prep time: 45 min
Cook time: 55 min
Total time: 2 1/2 hours + freezing
Yield: 24 sandwiches


For the banana bread:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup brown sugar
  • 1 cup mashed banana
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 1/2 tsp expresso powder
  • 6 Tbs whole milk
  • 1 1/2 tsp water
  • 2 eggs

For the ice cream:

  • 2 cups heavy whipping cream
  • 1 can condensed milk
  • 1 tsp vanilla

For the topping:

  • 6 oz dark chocolate bar, chopped
  • 1 tsp vegetable oil
  • 3/4 cup coconut flakes, toasted


To make the banana bread:

  • Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Spray a 9×5 inch bread pan with cooking spray. In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. In a large bowl mix together the brown sugar, eggs, oil, mashed bananas, vanilla, and milk. In a little bowl dissolve the expresso powder in the water. Pour the mixture into the wet ingredients and mix together. Add the wet ingredients to the dry ingredients. Mix until just combined. Pour into prepared loaf pan. Bake for 50-55 minutes. Let cool on wire wrack.

To make the ice cream:

  • Whipp the whipping cream with a whisk until soft peaks form. Fold in a condensed milk and vanilla extract. Pour into a metal or glass pan and freeze until solid.

To assemble the sandwiches:

  • Cut the banana bread into 12 pieces. Cut each piece in half. Place a big scoop of ice cream (or amount desired) on top of one half of each piece. Place other half of each piece of banana bread onto the halves with ice cream. Wrap the sandwiches with parchment paper and put them into the freezer.
  • Melt the chocolate bar in the microwave in thirty second increments. Once melted, stir in the 1 tsp of oil.
  • Take the sandwiches out of the freezer and dip half of each into the melted chocolate. Place on a sheet of parchment paper and sprinkle with toasted coconut. Return them to the freezer and freeze until the chocolate is hardened. Enjoy!

If you’ve made this recipe tag on Instagram and use the hashtag #baking_alaine.

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