Description
This Gingerbread Nice Cream is a deliciously creamy, dairy-free frozen dessert made from frozen bananas, infused with warm spices like ginger and cinnamon, and sweetened with molasses for a rich, holiday-inspired flavor. It's blended to perfection with crumbled gingerbread cookies mixed in and sprinkled on top, creating a festive treat that's both refreshing and comforting.
Ingredients
Main Ingredients
- 8-10 frozen bananas
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp lemon juice
Mix-ins and Toppings
- 1/2 a batch of gingerbread cookies, crumbled (about 1 cup crumbles)
Instructions
- Prepare the base: Place the frozen bananas, molasses, ground ginger, ground cinnamon, vanilla extract, and lemon juice into a high-speed blender or food processor. Blend on high until the mixture is creamy and smooth, resembling traditional ice cream in texture.
- Add cookie crumbles: Add about one third of the crumbled gingerbread cookies to the blended banana mixture. Pulse briefly in the blender or food processor to combine and distribute the cookie pieces without fully blending them.
- Set in dish: Transfer the blended mixture into a shallow pan or dish. Evenly sprinkle additional gingerbread cookie crumbles on top for extra texture and flavor.
- Freeze: Place the dish in the freezer and let it freeze for at least 2 hours to firm up the nice cream.
- Serve: Scoop the frozen gingerbread nice cream into bowls. Optionally, top with more gingerbread cookie crumbles before serving for a festive presentation.
- Storage: Store any leftovers in the freezer, covered, and consume within 2-3 days for optimum freshness and texture.
Notes
- This recipe uses frozen bananas as a natural sweetener and cream base, making it dairy-free and vegan.
- The molasses adds deep, rich sweetness and enhances the gingerbread flavor.
- If you do not have gingerbread cookies, you can substitute with ginger snaps or spiced cookies.
- For smoother blending, chop frozen bananas into smaller pieces before freezing originally.
- Because it's homemade with no preservatives, the nice cream is best enjoyed fresh within a few days.
- If you prefer a softer texture right from the freezer, allow the nice cream to sit at room temperature for 5-10 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 2 hours (freezing time)
- Category: Dessert
- Method: Blending
- Cuisine: American
