Cookies & cream cauliflower "nice" cream
2
Points®
Total time: 3 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Banana
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
Instructions
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
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