Banana-Cinnamon Chocolate Sorbet – A Rich, Fruity, and Dairy
This Banana-Cinnamon Chocolate Sorbet is smooth, creamy, and naturally dairy-free. Frozen bananas create a luscious texture, while cocoa powder delivers rich chocolate flavor. A touch of cinnamon adds warmth and depth, making every spoonful uniquely satisfying. The recipe is simple to prepare with wholesome ingredients and minimal effort. Perfect for those seeking a refreshing yet indulgent dessert, this sorbet offers a wonderful balance of fruit, chocolate, and spice. Its naturally creamy consistency makes it a crowd-pleasing frozen treat for any occasion.
Ingredients
- 4 large ripe bananas, sliced and frozen
- ¼ cup unsweetened cocoa powder
- 2 tablespoons maple syrup or honey
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk or water
- Pinch of salt
- Dark chocolate shavings for garnish (optional)
Instructions
- Slice ripe bananas and freeze them for at least 4 hours or overnight.
- Place the frozen banana slices into a food processor or high-powered blender.
- Add cocoa powder, cinnamon, maple syrup, vanilla extract, almond milk, and salt.
- Blend until the mixture becomes smooth and creamy.
- Scrape down the sides of the processor as needed.
- Taste and adjust sweetness if desired.
- Serve immediately for a soft-serve consistency or transfer to a freezer-safe container.
- Freeze for 1–2 hours for a firmer sorbet texture.
- Garnish with chocolate shavings and a light dusting of cinnamon before serving.
Notes
- Use very ripe bananas for maximum natural sweetness.
- Unsweetened cocoa powder provides the richest chocolate flavour.
- Freeze bananas in a single layer for easier blending.
- Add almond milk gradually to avoid a runny texture.
- Pure maple syrup enhances flavor naturally.
- Store in an airtight container.
- Cinnamon can be adjusted according to taste.
- Best enjoyed within one week for optimal texture.