Gingerbread "Nice" Cream
3
Points®
Temps total: 3 h 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
Old-school ice cream recipes often entail simmering milk, cream, and other ingredients together in a saucepan before freezing. You won’t find any cooking in this recipe—or any dairy either. This blended plant-based treat uses frozen bananas as a base and adds vanilla, a touch of molasses, and classic baking spices of ginger and cinnamon.
Ingrédients
Banana
4 large
Molasses
2 tbsp(s)
Vanilla extract
1 tsp(s)
Ground cinnamon
½ tsp(s)
Ground ginger
⅜ tsp(s)
Gingersnaps
4 item(s), crumbled
Instructions
1
Peel the bananas and cut into slices. Transfer to a resealable plastic freezer bag. Seal the bag and freeze until the bananas are frozen solid, at least 3 hours.
2
In a food processor, process the frozen bananas on high until very finely chopped, about 2 minutes. Drizzle with the molasses and vanilla. Sprinkle with the cinnamon and ginger. Process on high until the bananas are completely smooth, 2 to 3 minutes more, stopping occasionally to scrape down the sides of the bowl.
3
For a soft-serve texture, divide the nice cream among 4 bowls and serve immediately. For a firmer texture, transfer to a shallow dish, cover with plastic wrap, and freeze until firm, about 2 hours. Before serving, top with the cookies.
4
Serving size: ¾ cup nice cream and 1 crumbled cookie
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