Serendipity Ice Cream: Banana Chocolate Chili

1. 1

   Take frozen bananas out of freezer to thaw. With a large serrated knife, finely chop chocolate discs. Transfer chocolate to a bowl and set aside.

2. 2

   Heat cream, milk and palm sugar in a saucepan over low heat. Stir and cook until brown sugar has dissolved. Remove mixture from heat, stir in chocolate until completely melted. Allow mixture to cool.

3. 3

   Coarsely chop bananas (they should be thawed, but still firm). Add bananas and chocolate cream mixture to blender. Puree until combined. Stir in ancho chili powder.

4. 4

   Pour mixture into base of ice cream maker and process according to manufacturer's instructions. When finished, transfer to an airtight container and freeze longer for a firmer ice cream.

5. 5

   ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.