THE RECIPE JOURNAL · Dessert
Sorbet with Banana, Cinnamon, and Chocolate
This refreshing treat combines the sweetness of ripe bananas with a hint of warm cinnamon and rich chocolate for a delightful twist. Perfect for a quick dessert that’s both creamy and naturally satisfying.
FROM THE KITCHEN • Sorbet with Banana, Cinnamon, and Chocolate
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing your frozen banana, almond milk, cocoa powder, vanilla extract, cinnamon, and a pinch of salt into a high-powered blender. Blend everything until it’s nice and smooth, stopping to scrape down the sides so nothing gets left behind. If the mixture feels too dry or crumbly, just add a little more almond milk to help it come together. You can enjoy it right away as a soft, creamy treat, or pop it in the freezer for an hour or two if you prefer it a bit firmer. When you’re ready, scoop it out and dig in!
Why you’ll love it
This dessert is a perfect blend of sweet, spicy, and rich flavors. It’s refreshing and creamy without being heavy. Plus, it’s a great way to enjoy bananas in a cool and unique form.
How to serve
Serve this sorbet in small bowls or elegant glasses for a simple yet impressive dessert. Garnish with a sprinkle of cinnamon or a few dark chocolate shavings for extra texture and flavor.
Storage & leftovers
Store the sorbet in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping to soften slightly. Consume within one week for the best taste and texture.
