Serendipity Ice Cream: Banana Chocolate Chili

By • September 13, 2010 8 Comments

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Author Notes: Sometimes things just come together with a little serendipity. Like this ice cream. At the beginning of September TAZA Chocolate Mexicano was featured in the food52 shop. I am a big chocolate fan, so I thought to myself: I will have to find that someday. My parents returned from a trip to Seattle and Portland three days later with, coincidentally, some TAZA Guajillo Chili Chocolate Mexicano as a gift for me. A few days after that, Elana of elanaspantry posted her recipe for Mexican Chocolate Ice Cream and then a few days later there was a foodpickle question about overripe bananas. It is so humid here bananas ripen really quickly; I have been peeling and freezing ripe bananas in Ziploc bags for a while now. All of these elements percolated in my brain and this ice cream was the result. This reminds me of the chocolate dipped frozen bananas I enjoyed as a kid from a local ice cream shop - with a subtle spicy warmth at the end. gingerroot

Makes about 1 quart

  • 3 frozen ripe bananas
  • 1 cup heavy cream
  • 1 cup 1% milk
  • 2.7 ounces TAZA Guajillo Chili Chocolate Mexicano
  • 1/4 cup golden brown sugar
  • 1/2 teaspoon ancho chili powder
  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. 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. 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. 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. ENJOY!

More Great Recipes: Chocolate|Fruit|Desserts|Ice Cream & Frozen Desserts|Bananas

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Comments (8) Questions (0)


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I must locate some TAZA sounds incredibly good. Have been looking for a great chocolate ice cream recipe and the frozen banana is a wonderful idea.


over 3 years ago gingerroot

Thank you, sdebrango! Hope you enjoy it if you give it a try.


over 3 years ago Midge

I used to love those frozen bananas! Your grown-up version sounds great.


almost 5 years ago lapadia

Thanks for the info gingerroot; I know DeLaurenti's VERY well, am just a ferry ride away from Pike Place Market, I will have to plan an Autumn trip very soon!


almost 5 years ago Sagegreen

This looks really wonderful! My second ice cream making attempt came out pretty well with figs, blueberries, and ale!


almost 5 years ago gingerroot

Hi Sagegreen! Thanks. Mmm...fig, blueberry and ale ice cream sounds really interesting.


almost 5 years ago lapadia

I love it! Where around the Seattle area did your parents get the TAZA chocolate?


almost 5 years ago gingerroot

Thanks lapadia! My mom said it was a specialty market near Pike Place. She couldn't remember the name except that it started with a "D" - I just did a Google search and DeLaurenti came up.