Smoky Spiced Chocolate "Nice" Cream
3 hr 15 min
Perhaps you’ve made classic nice cream before by blending frozen bananas to a soft serve-like consistency. Now consider the flavor boost you’ll get from coating those bananas with spices and grilling them for smoky richness before freezing them. With the cinnamon and cayenne pepper, the dessert tastes reminiscent of Mexican chocolate. We use only enough cayenne for a hint of heat; increase to ¼ teaspoon for more burn.
4 large, slighty firm
Unsweetened vanilla almond milk
Unsweetened cocoa powder
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Cut each banana in half crosswise, then halve each piece lengthwise. Arrange bananas, cut-side up, on baking sheet or plate and coat bananas with nonstick spray. In small bowl, combine sugar, cinnamon, and cayenne and sprinkle over bananas.
- Transfer bananas, spiced-side down, to grill and cook until charred and marked from grill, 2 to 3 minutes. Carefully turn bananas over and cook for 2 minutes more. Remove from grill. Cut bananas into 1-inch pieces and arrange on baking sheet. Freeze bananas until completely firm, about 3 hours.
- Transfer bananas to food processor. Add almond milk and cocoa powder and process, occasionally stopping to scrape down sides of bowl, until completely smooth, 2 to 3 minutes. Serve nice cream immediately for soft serve–like texture, or transfer to container and freeze until firm, 1 to 2 hours.
- Serving size: 2⁄3 cup