Ninja Frozen Mocha Soft Serve Affogato — Coffee Slushy Dessert

How to Make Ninja Frozen Mocha Soft Serve Affogato — Coffee Slushy Dessert

1. 1

   Step 1: Prep frozen bananas

   Freeze peeled ripe bananas sliced into coins (preferably overnight) so they’re firm. Let them sit at room temperature 1–2 minutes so the blender can start to work; the goal is frozen but not rock-hard chunks.

   For this step

   • 2 cupsFrozen ripe banana slices
   
2. 2

   Step 2: Build the mocha soft-serve base in the Ninja

   In your Ninja countertop blender container, add the frozen banana slices, cold brew concentrate, heavy cream, chocolate syrup, sweetened condensed milk, vanilla, and a pinch of salt. Start on a low pulse or smoothie setting, then increase speed and use the tamper or pulse technique in short bursts until the mixture becomes smooth, thick, and spoonable (2–3 minutes total).

   For this step

   • 1/2 cupCold brew concentrate or strong cold-brew
   • 1/2 cupHeavy cream (or half-and-half for lighter)
   • 2 tbspChocolate syrup (or melted dark chocolate)
   • 2 tbspSweetened condensed milk (for richness and sweetness)
   • 1 tspPure vanilla extract
   • a pinchFine sea salt (pinch)
   
3. 3

   Step 3: Adjust texture and chill as needed

   If the blend is too thick to scoop, add 1–2 tablespoons cold brew or cream and pulse again; if too thin, add a few more frozen banana pieces and pulse briefly. For a firmer soft-serve texture, scrape into a chilled bowl and freeze 10–15 minutes before serving.
   
4. 4

   Step 4: Prepare espresso (or warm coffee) for affogato finish

   While texture is resting, brew fresh espresso or a very strong hot coffee (about 1/2 cup total) so it’s hot and ready to pour. For a fully cold variation, substitute additional cold-brew concentrate instead.

   For this step

   • 1/2 cupFresh hot espresso or very strong hot coffee (for pouring)
   
5. 5

   Step 5: Assemble and serve affogato-style

   Spoon or pipe the frozen mocha soft-serve into 4 small bowls or glasses. Pour a hot espresso shot (about 2 tablespoons) over each serving right before eating, or drizzle cold brew for a chilled mocha slushy. Garnish with a little extra chocolate syrup or shaved chocolate if you like and serve immediately.
   

1. Freeze peeled ripe bananas sliced into coins (preferably overnight) so they’re firm. Let them sit at room temperature 1–2 minutes so the blender can start to work; the goal is frozen but not rock-hard chunks.
2. In your Ninja countertop blender container, add the frozen banana slices, cold brew concentrate, heavy cream, chocolate syrup, sweetened condensed milk, vanilla, and a pinch of salt. Start on a low pulse or smoothie setting, then increase speed and use the tamper or pulse technique in short bursts until the mixture becomes smooth, thick, and spoonable (2–3 minutes total).
3. If the blend is too thick to scoop, add 1–2 tablespoons cold brew or cream and pulse again; if too thin, add a few more frozen banana pieces and pulse briefly. For a firmer soft-serve texture, scrape into a chilled bowl and freeze 10–15 minutes before serving.
4. While texture is resting, brew fresh espresso or a very strong hot coffee (about 1/2 cup total) so it’s hot and ready to pour. For a fully cold variation, substitute additional cold-brew concentrate instead.
5. Spoon or pipe the frozen mocha soft-serve into 4 small bowls or glasses. Pour a hot espresso shot (about 2 tablespoons) over each serving right before eating, or drizzle cold brew for a chilled mocha slushy. Garnish with a little extra chocolate syrup or shaved chocolate if you like and serve immediately.