Gingerbread "Nice" Cream
3 - 7
PersonalPoints™ per serving
3 hr 10 min
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.
4 cookie(s), crumbled
- 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.
- 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.
- 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.
- Serving size: ¾ cup nice cream and 1 crumbled cookie