Craving a dessert that's not just delicious, but also incredibly healthy? Get ready to revolutionize your dessert game with this mind-blowing Mexican Chocolate Ice Cream that's gluten-free, grain-free, and dairy-free! Imagine a creamy, rich treat that combines the lusciousness of ripe bananas with the bold, warming spices of traditional Mexican chocolate - all without any guilt. This recipe is about to become your new obsession, transforming simple ingredients into a decadent dessert that will make your taste buds dance and your body thank you.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1/2 cup almond milk
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cayenne pepper
Instructions
- Peel the ripe bananas and cut them into small chunks. Place the banana pieces on a flat plate or tray and freeze for about 2 hours until completely solid.
- Remove the frozen banana chunks from the freezer and let them sit at room temperature for 2-3 minutes to slightly soften.
- Transfer the frozen banana chunks to a high-powered blender or food processor.
- Add almond milk, cocoa powder, maple syrup, ground cinnamon, vanilla extract, and cayenne pepper to the blender.
- Blend the mixture on high speed, stopping occasionally to scrape down the sides, until the mixture becomes smooth and creamy with a soft-serve ice cream consistency.
- Taste the mixture and adjust spices if needed, adding more cinnamon or cayenne for extra warmth and depth of flavor.
- For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for 1-2 hours before serving.
- To serve, let the ice cream sit at room temperature for 2-3 minutes to soften slightly, then scoop into bowls.
- Optional: Garnish with a sprinkle of extra cinnamon or a small pinch of cayenne for added flavor complexity.
Tips
- Use very ripe bananas for maximum natural sweetness and creaminess
- Freeze banana chunks completely before blending for the best texture
- Let the frozen bananas sit at room temperature for 2-3 minutes before blending to prevent over-processing
- Adjust cayenne and cinnamon to your personal spice preference
- For a smoother consistency, use a high-powered blender or food processor
- If the mixture is too thick, add almond milk in small increments
- For a firmer ice cream, freeze for 1-2 hours before serving
- Experiment with toppings like chopped nuts or a sprinkle of sea salt for extra flavor
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
