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Chocolate Cinnamon Ice Cream

Chocolate Cinnamon Ice Cream

Serves: 4

Category: Desserts
Author: James Rohrbacher

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Rated by: 6 members

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A hint of cinnamon spices up this rich and creamy chocolate ice cream.

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2 very ripe large bananas, frozen
1/2 cup raw cashews, soaked overnight in coconut water
4 Medjool dates, pitted
1/3 cup natural, unsweetened cocoa powder
1/2 teaspoon Ceylon cinnamon, or more to taste (see note)


Drain the cashews and dates, reserving the soaking liquid, and place in a high-powered blender with the remaining ingredients. Puree until smooth, scraping down the sides of the blender and using the reserved date soaking liquid to help facilitate blending.

Note: Cassia cinnamon, which is the most common form of cinnamon available, contains high levels of courmarin, a naturally occurring substance which has the potential to cause liver damage when used in high doses. Select Ceylon cinnamon which contains only trace amounts of courmarin and has a sweeter, more delicate flavor.

Calories 231; Protein 6 g; Carbohydrates 41 g; Total Fat 8.7 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 4 mg; Fiber 6.3 g; Beta-Carotene 37 ug; Vitamin C 5 mg; Calcium 37 mg; Iron 2.5 mg; Folate 22 ug; Magnesium 115 mg; Zinc 1.7 mg; Selenium 5 ug

Comments (7):



06/25/2014 12:12 AM

Rated this recipe:

I like this one a lot. The addition of the cinnamon was just right - not too much or too little.
I didn't soak the cashews or the dates, but added 1/3 cup of soy milk to get it to blend. I only used 2 tablespoons of the cocoa powder which was just the right amount for us.


12/27/2014 06:59 PM

Rated this recipe:

I agree that it needed a little bit of almond milk, and less chocolate and for me. I used only 3 medjool dates (also to cut down the calories). I used less cashews as well and I put frozen cherries in (about 4).
This comment was last edited on 12/30/2014 03:59 PM


05/21/2015 06:31 PM

Rated this recipe: (no rating)

Hmmmm.....I avoid sugar and very sweet fruits (which includes the inside of the bananas and also dates), so I might try this using banana skins instead of bananas (the skins have great nutrients & texture when blended, with more fiber and without the sugar--but you should use organically grown bananas to do this)and an alternate non-sugar sweetener. I'll try it and will post the results and whether anything additional was needed to make it work...I have already made puddings like this, but haven't tried making it frozen yet.


05/21/2015 11:44 PM

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To Lscoop: BANANA SKINS????? How do you cook/eat them? Just blend them or do you have to freeze them first? Do you need to soak them? What a great idea!


05/25/2015 01:07 PM

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I am much as I love cashews, my daughter is deathly allergic. Has anyone tried any other nut in this icecream?


05/28/2015 12:01 AM

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Fantastic! I don't have a Vitamix and find that dates don't blend up enough in my blender. So I used agave, which is not my favorite healthful sweetener to use, but it is a liquid so figured it would blend up easy. Next time I'll heat the coconut water a little before adding it and dissolve a granular sweetener that way. I used 1/4 c cacao powder instead of 1/3 c cocoa powder. Ceylon cinnamon makes a big difference over cassia cinnamon, and while it is more expensive just try it once and you'll never look back. I needed a bit more liquid too so I added a very little bit of almond milk at the end. While I am tempted to eat the whole batch (which isn't that big to start with so a family might want to double the recipe) I freeze some into small single serving ice cubes in silicon ice cube trays for easy removal (I used the largest ones I could find, which are about a 1 1/2" cube, 6 per tray. It also helps with portion control that way, and variety. As one time I may sprinkle a portion (at serving time once semi defrosted) with sliced or slivered almonds, another time walnuts or cherries or mandarin orange slices cut in half or ???? I wonder if I didn't have cashews, or the time to soak them for 8 hours, if using cashew butter would work? Then could add coconut milk or coconut water to get it to blend. If anyone tries it this way please comment. Till then - ENJOY! This is the best chocolate ice cream I have made at home, and beats the taste (as well as healthfulness) of store bought, hands down.


06/12/2015 05:59 PM

Rated this recipe: (no rating)

Loved it, I did it first with frozen bananas but it took longer to smooth, so next time, I did it with regular banana then I froze it