Valley Fig Growers

Mexican Chocolate Nice Cream

Makes 3 cups/6 servings


7 frozen very ripe bananas

1/3 cup plus 1 tablespoon unsweetened cocoa powder

3 tablespoons granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

1/3 cup whole milk

½ cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped


Process all ingredients in a food processor outfitted with the blade attachment or in a high speed blender until smooth, adding the milk a tablespoon at a time until the mixture is the desired consistency or the blender gets stuck. Stir in the figs. Freeze for an hour before serving for ice cream scoops or eat right away for soft serve.

Recipe and photo Annelies Zijderveld