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.

Remove pot from heat and steep for 30 minutes.

Remove vanilla pods from pot and transfer mixture to blender. Blend on high, while slowly adding guar gum.

Refrigerate until cool.

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.

Add white chocolate, chili flakes, salt and cacao nibs and pulse a few times

Transfer nice cream to a container and freeze until firm (about 2-4 hours) before serving.