Chocolate Cinnamon Spice Soft Serve

March 1st, 2013 2:19 pm by Kelly Garbato

2013-02-18 - Chocolate Cinnamon Soft Serve - 0001

A little bit of sugar, a little bit of spice – and a whole lotta chocolate! This banana ice cream is reminiscence of Mexican Hot Chocolate, just a little bit colder. (Think: frozen.)

I used the smallest dash of black pepper, but you can add more or less according to your own taste. Make it cayenne, if you’re feeling daring. Serve topped with chocolate syrup, Dandies, and a light dusting of cinnamon sugar.


Chocolate Cinnamon Spice Soft Serve

(Makes about a quart of ice cream.)


4-5 overripe bananas, peeled, sliced and frozen
2 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon cinnamon
a dash of black or cayenne pepper
more maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed


1. Combine the bananas and maple syrup in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but maple syrup is perfect here.

3. Add the cocoa powder, cinnamon, and pepper and pulse until blended. Sample the batter and add extra spices to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

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