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  • 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.

Ingredients

  • 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

Instructions

  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.

Comments (13)

(4.25 from 8 votes)
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Pat3 months ago
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I made this last night and it’s a winner. I used really banana-bread-ready bananas the the initial consistency was more like a smoothie. Were the bananas too ripe? In the freezer (what’s left) and of course solid now.

Pat3 months ago
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I made this last night and it’s a winner. I used really banana-bread-ripe frozen bananas and got more of a smoothie consistency. I added another frozen banana which didn’t help too much. Were my bananas too ripe? In the freezer overnight it’s now solid of course.

Laurie3 months ago
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Great flavor, though mine had a stronger banana flavor than chocolate. Nonetheless, yummy! A great relief for my newly-denied ice cream taste buds.
I also tried adding nuts. Delicious!

Alex3 months ago
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Delicious and so simple to make. I love the variation on chocolate nice cream which I’ve made many times. You don’t taste the banana! It’s spicy chocolatey goodness.

Melissa3 months ago
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Please, please put nutritional information with your recipes, including what is a serving!

Paul3 months ago
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The nutritional information for this will be dominated by the four bananas. If you divide the recipe into four servings, then the nutritional values be what they are for 1 banana. The cocoa power will maybe add about 10 calories per serving considering 4 servings, but you can probably have almost that variation depending upon the size of your bananas (small vs. medium vs large)

Kavita3 months ago
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Can you idea cayenne instead of ancho chili (noting it might be spicer)?

Melissa3 months ago
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Ummmm. YEAH, it will be a LOT spicier and won’t have the same smoky flavor that the ancho chili does.

Dorothy Oconnor3 months ago
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Definitely a keeper! I topped each scoop off with a salt blend of salt/cinnamon (purchased locally) and it was delicious. Can’t wait to try adding espresso powder and/or chocolate nibs.

Cindi M.6 months ago
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The ancho chile powder was an interesting twist for those who like to experiment with flavors. I’ll probably try it without next time, but it was tasty and came together easily.

Donna Van6 months ago
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I use 1/4 tsp. black pepper, instead of ancho chili powder, and this makes an excellent chocolate nice cream. It’s as good as any standard chocolate ice cream I used to eat before becoming a whole food, plant based eater. I love it!

Kathe6 months ago
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Try it with a teaspoon of expresso powdered coffee! Talk about punching up the chocolate flavor!

Lowell Rhodes6 months ago
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Honestly this is a no stars recipe, sorry I just dont like banana nice cream I guess or at least this one. I’ll keep looking

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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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