Gingerbread "nice" cream
3 - 7
PersonalPoints™ per serving
3 hr 10 min
Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours.
4 cookie(s), crumbled
- Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
- Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
- Divide nice cream among 4 bowls; top with crumbled gingersnaps.
- Serving size: ¾ cup nice cream and 1 crumbled cookie