chocolate ice cream
- Cooking spray -4 spray(s)
- Banana(s)- 4 large, slighty firm
- Sugar -1 Tbsp
- Ground cinnamon -½ tsp
- Cayenne pepper -⅛ tsp
- Unsweetened vanilla almond milk -½ cup(s)
- Unsweetened cocoa powder- 3 Tbsp
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
Cut each banana in half crosswise, then halve each piece lengthwise. Arrange bananas, cut-side up, on baking sheet or plate and coat bananas with nonstick spray. In small bowl, combine sugar, cinnamon, and cayenne and sprinkle over bananas.
Transfer bananas, spiced-side down, to grill and cook until charred and marked from grill, 2 to 3 minutes. Carefully turn bananas over and cook for 2 minutes more. Remove from grill. Cut bananas into 1-inch pieces and arrange on baking sheet. Freeze bananas until completely firm, about 3 hours.
Transfer bananas to food processor. Add almond milk and cocoa powder and process, occasionally stopping to scrape down sides of bowl, until completely smooth, 2 to 3 minutes. Serve nice cream immediately for soft serve–like texture, or transfer to container and freeze until firm, 1 to 2 hours.
Serving size: 2⁄3 cup 2 ww points