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Creamy Gingerbread Nice Cream You’ll Crave All Winter

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This creamy gingerbread nice cream is a quick and easy dessert made with frozen bananas and warm spices. It’s vegan, gluten-free, and refined sugar-free, delivering a cozy gingerbread flavor in a light and refreshing frozen treat.

Ingredients

Scale
  • 4 ripe bananas, sliced and frozen
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2–3 tablespoons milk of choice (e.g., oat milk, almond milk, coconut milk, or dairy milk)
  • Optional: 1 teaspoon vanilla extract
  • Optional: 1-2 tablespoons maple syrup

Instructions

  1. Prepare the bananas: Peel your ripe bananas and slice them into ½-inch rounds. Lay the slices in a single layer on a baking sheet lined with parchment paper. Freeze for at least 4 hours, or overnight.
  2. Gather your spices: In a small bowl, mix together the ground ginger, cinnamon, nutmeg, cloves, and salt.
  3. Start blending: Place the frozen banana slices in your food processor. Add the molasses, the spice mixture, and the vanilla extract if using. Drizzle in 2 tablespoons of your milk of choice.
  4. Process and scrape: Pulse the food processor a few times to break up the bananas. Then let it run continuously. At first, it will look crumbly and dry—stop and scrape down the sides with a rubber spatula. Keep processing and scraping until the mixture becomes smooth and creamy, about 3-5 minutes.
  5. Adjust consistency: If the mixture is too thick, add the remaining tablespoon of milk. If you want it sweeter, add the maple syrup now. Taste and adjust spices if needed.
  6. Serve immediately or freeze: At this point, the nice cream has a soft-serve consistency. You can eat it right away, or transfer it to a freezer-safe container and freeze for 2-3 hours for a scoopable texture. If freezing, press a piece of parchment paper directly onto the surface to prevent ice crystals.
  7. Garnish and enjoy: Scoop into bowls and top with your favorite toppings, such as a sprinkle of cinnamon, chopped pecans, or a drizzle of extra molasses.

Notes

For best results, use fully frozen bananas (at least 4 hours). A food processor works better than a blender. Scrape down the sides frequently. If using blackstrap molasses, start with 1 tablespoon and adjust to taste. The nice cream can be stored in the freezer for up to 2 weeks; let it sit at room temperature for 5-10 minutes before scooping.

Nutrition

Keywords: gingerbread nice cream, vegan ice cream, banana nice cream, healthy dessert, winter dessert, dairy-free ice cream, gluten-free dessert

Find it online: https://emacrave.com/creamy-gingerbread-nice-cream-youll-crave-all-winter/