Mexican Hot Chocolate Vegan Ice Cream

Cayenne pepper lends this sweet chocolate ice cream a spicy kick.

Serves 4

What You Need:

3 large bananas, cut into 1-inch pieces and frozen overnight
2 tablespoons chocolate almond milk
Seeds from 1 split vanilla bean
2 tablespoons cacao powder
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

What You Do:

In a food processor, add all ingredients. Process for 1 to 2 minutes to break up banana. Scrape down sides and process until bananas turn into a soft-serve consistency, repeating as needed. Serve immediately.

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Photo credit: Hannah Kaminsky

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