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spicy dark chocolate “gelato”

  • Yield: 6 servings 1x


Units Scale
  • 1 small jalapeño pepper
  • 3 large or 4 medium fully-ripened bananas, peeled, sliced, and frozen
  • 1/4 cup organic unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • 1/8 teaspoon fleur de sel (sea salt)


  1. Prepare a grill or grill pan. Grill the jalapeño over direct medium-high heat until rich grill marks form, about 8 minutes. Discard (compost) the stem and, if desired, up to half of the seeds.
  2. Meanwhile, remove the bananas from the freezer and let stand to slightly soften, about 8 minutes.
  3. Add the jalapeño, bananas, cocoa, extracts, and sea salt to a food processor. Pulse until the bananas are finely chopped. Then puree until the mixture resembles soft-serve ice cream.
  4. Enjoy immediately soft-serve-style. Or freeze and serve scooped.


Per serving: 70 calories, 0.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 50mg sodium, 18g total carbohydrate, 3g dietary fiber, 9g sugars, 1g protein


  • Serving Size: 1/2 cup