Spicy Dark Chocolate Gelato

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Yields 6 Servings


  • 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.

Recipe from Jackie Newgent, 2015