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Gingerbread "Nice" Cream

Gingerbread "Nice" Cream

3
Points®
Total Time
3 hr 10 min
Prep
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

Banana

4 large

Molasses

2 Tbsp

Vanilla extract

1 tsp

Ground cinnamon

½ tsp

Ground ginger

⅜ tsp

Gingersnap cookie

4 cookie(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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