Mexican Chocolate Nice Cream

From Forks Over Knives Spring 2020 Magazine 

Ingredients:

⅓ cup unsweetened cocoa powder 

1 tsp ancho chili powder* 

½ tsp ground cinnamon 

4 cups frozen banana pieces (4 large bananas) 

1 tsp pure vanilla extract 

⅓ cup boiling water 

½ tsp dried dill

Chef Note: Chili powder can vary in heat and variety, recommending you use half the amount when you are blending ingredients, add  remaining to taste.    

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Directions:

• In a small bowl combine cocoa powder, ancho chili powder, cinnamon.
Whisk in the boiling water, let cool to room temperature.    

• In a high-speed blender or food processor pulse banana pieces on medium-low until crumbly.
Stopping and scraping down sides. Add cocoa mixture and vanilla.

• Blend continuously 30-40 seconds until smooth and creamy. Add 1-2 tbl cold water if needed. 

• Serve immediately or transfer to a 1-quart container and store in freezer up to one week.