This sweet-and-spicy beverage is hot in temperature and popularity. Because we can’t get enough (it’s that good) we took this warm winter fave and froze it! It’s a dairy-free, vegan-friendly treat that’s best served with a sprinkle of cacao nibs and a fresh dusting of cayenne.

Mexican Hot Chocolate Nice Cream
Servings 2
Calories 664 kcal
Ingredients
- 2 large very ripe bananas peeled, cut into 1-in. pieces & frozen
- 40 g organic sugar
- 80 g maple syrup
- 40 g chia seeds
- 2 vanilla beans or 3 tsp. vanilla extract
- 2 Tbsp. cocoa powder
- 1 tsp. ground cinnamon
- ¼ tsp. cayenne pepper
- 400 g almond milk
- Pinch salt
- ¼ tsp. guar gum
- 2 oz. shaved white chocolate
- ½ tsp. chili flakes
- ½ Tbsp. cacao nibs
- Pinch or two maldon sea salt
Instructions
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Split vanilla beans and scrape out pods. In pot, combine pods, seeds, sugar, syrup, chia seeds, almond milk, cocoa powder, cinnamon, cayenne pepper and salt. Simmer mixture and cover.
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Remove pot from heat and steep for 30 minutes.
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Remove vanilla pods from pot and transfer mixture to blender. Blend on high, while slowly adding guar gum.
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Refrigerate until cool.
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In blender or food processor, combine frozen bananas and cooled Mexican hot chocolate mixture until smooth and creamy. Tip: You may need to scrape down the sides of blender or food processor a few times to ensure everything is well combined.
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Add white chocolate, chili flakes, salt and cacao nibs and pulse a few times
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Transfer nice cream to a container and freeze until firm (about 2-4 hours) before serving.
Nutrition Facts
Mexican Hot Chocolate Nice Cream
Amount Per Serving (1 g)
Calories 664
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Trans Fat 0.03g
Polyunsaturated Fat 7g
Monounsaturated Fat 5g
Cholesterol 6mg2%
Sodium 318mg13%
Potassium 1011mg29%
Carbohydrates 118g39%
Fiber 19g76%
Sugar 78g87%
Protein 11g22%
Vitamin A 735IU15%
Vitamin C 13mg16%
Calcium 522mg52%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.