Mexican Hot Chocolate Vegan Ice Cream

Hannah Kaminsky

Mexican Hot Chocolate Vegan Ice Cream

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

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Serves: 4
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Ice cream made from frozen bananas? And then infused with chocolate and cinnamon? We love this healthy twist on the classic dessert.

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:

  1. In a food processor, add all ingredients. Process 1 to 2 minutes to break up banana.
  2. Scrape down sides and process until bananas turn into a soft-serve consistency, repeating as needed. Serve immediately.
For more plant-based recipes like this, read:

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