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hotchocolateicecream

Mexican Hot Chocolate Vegan Ice Cream

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

Serves: 4
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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