Name: Banana Chocolate Chili Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 3 h
Yield: 1 item
Cuisine: Mexican
Ingredients: 3 frozen ripe bananas; 1 cup heavy cream; 1 cup 1% milk; 2.7 ounces TAZA Guajillo Chili Chocolate Mexicano; 0.25 cup golden brown sugar; 0.5 teaspoon ancho chili powder

Ready in: 3h

Serves: 1 item

Ingredients: 6

The chili here isn't a gimmick: Mexican-style guajillo chili chocolate melts into a banana base of heavy cream and milk, with ancho chili powder and golden brown sugar rounding out the heat. The result is ice cream that starts sweet and creamy and finishes with a slow, warm burn.

Ingredients

3	frozen ripe bananas
1	cup heavy cream
1	cup 1% milk
2 ²⁄₃	ounces TAZA Guajillo Chili Chocolate Mexicano
¹⁄₄	cup golden brown sugar
¹⁄₂	teaspoon ancho chili powder

Instructions

1.	Begin by removing the frozen bananas from the freezer and allowing them to thaw. Using a large serrated knife, finely chop the Guajillo Chili Chocolate Mexicano. Transfer the chopped chocolate to a bowl and set it aside.
2.	In a saucepan over low heat, combine the heavy cream, milk, and golden brown sugar. Stir the mixture until the sugar has completely dissolved. Remove the pan from the heat and stir in the chopped chocolate until it is fully melted. Allow the chocolate cream mixture to cool.
3.	Once the bananas have thawed but are still firm, coarsely chop them. Add the chopped bananas and the chocolate cream mixture to a blender. Blend until smooth and well combined. Stir in the ancho chili powder.
4.	Pour the mixture into the base of an ice cream maker and follow the manufacturer's instructions for churning. Once the ice cream is ready, transfer it to an airtight container and freeze for a firmer texture.
5.	Indulge in this decadent Banana Chocolate Chili Ice Cream and savor the creamy, spicy, and sweet flavors that blend harmoniously in each spoonful. Enjoy!