Photo of Cookies & cream cauliflower "nice" cream by WW

Cookies & cream cauliflower "nice" cream

Points® value
Total Time
3 hr 10 min
10 min
We supplement some of the frozen banana that’s typically used to make "nice" cream (vegan ice cream) with a lower-carb, mild-flavoured ingredient: frozen cauliflower rice. The result, with sweetener, vanilla, and crushed chocolate graham crackers stirred in, is a creamy soft serve you can enjoy straight from the food processor.



3 large

Uncooked cauliflower rice

1½ cup(s), frozen variety

Monk fruit sweetener with erythritol

2 tbsp(s)

Vanilla extract

2 tsp(s)

Chocolate graham crackers

43 gm, or chocolate wafers, coarsely crushed


  1. Cut the bananas into 1-inch chunks and place in a large zip-top plastic freezer bag. Seal and freeze until frozen solid, about 3 hours.
  2. Place the frozen bananas and frozen cauliflower rice in a food processor; process on high speed to puree, scraping down the sides of the bowl occasionally with a rubber spatula (this might take a few minutes). Add the monk fruit sweetener and vanilla; process until the mixture is smooth. Add the graham crackers and pulse twice to combine. Serve immediately for a soft-serve texture. For a firmer texture, transfer to a freezer-safe container and freeze until firm enough to scoop, at least 3 hours. If freezing overnight (or longer), allow the nice cream to soften for 10 to 15 minutes at room temperature before serving.
  3. Serving size: about ¾ cup