• Prep-time: / Ready In:
  • Makes 1 quart

Cocoa powder, cinnamon, and ancho chile powder give a basic banana nice cream the rich, decadent flavor of spiced Mexican hot chocolate. If you don’t have ancho chile powder, substitute ¼ to ½ teaspoon finely ground black pepper.


  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon ancho chile powder
  • ½ teaspoon ground cinnamon
  • 4 large frozen bananas, broken into pieces (4 cups)
  • 1 teaspoon pure vanilla extract


  1. In a small bowl combine cocoa powder, ancho chile powder, and cinnamon. Whisk in ⅓ cup boiling water; let cool to room temperature.
  2. In a high-speed blender or food processor pulse banana pieces on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add cocoa mixture and vanilla; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding 1 to 2 Tbsp. cold water if needed.
  3. Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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