Gingerbread Nice Cream Recipe

Introduction

This Gingerbread Nice Cream is a delightful, dairy-free treat that captures all the warm flavors of the holidays. Using frozen bananas and molasses, it’s naturally sweet and perfectly spiced for a cozy dessert any time of year.

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
• 1/2 batch of Gingerbread Cookies, crumbled

Instructions

1. Step 1: In a high-speed blender or food processor, blend the frozen bananas, molasses, ground ginger, ground cinnamon, vanilla extract, and lemon juice until the mixture is creamy and smooth.
2. Step 2: Add one-third of the gingerbread cookie crumbles to the blender and pulse briefly to combine without fully blending them in.
3. Step 3: Transfer the mixture into a shallow pan or dish. Sprinkle additional cookie crumbles on top for texture.
4. Step 4: Freeze the nice cream for at least 2 hours to firm up before serving.
5. Step 5: Scoop into bowls, garnish with more cookie crumbles if desired, and enjoy your festive treat!

Tips & Variations

• For a richer flavor, try adding a pinch of nutmeg or cloves along with the ginger and cinnamon.
• Use soaked dates instead of molasses for a milder sweetness if preferred.
• If you don’t have gingerbread cookies, ginger snap cookies make a great substitute.
• To make scooping easier, let the nice cream sit at room temperature for a few minutes before serving.

Storage

Store the Gingerbread Nice Cream in an airtight container in the freezer for up to 2-3 days. When ready to eat, let it soften slightly at room temperature for easier scooping and best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of frozen?

Frozen bananas are essential for a creamy, ice-cream-like texture. Fresh bananas can be used but you will need to add ice or freeze the mixture to achieve a similar consistency.

What if I don’t have gingerbread cookies?

You can substitute with other spiced cookies like ginger snaps or molasses cookies to maintain the flavor and texture contrast in the nice cream.

Gingerbread Nice Cream Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This Gingerbread Nice Cream is a creamy, dairy-free frozen dessert made from frozen bananas and infused with warming gingerbread spices and molasses. It’s a healthy, naturally sweetened treat perfect for satisfying your sweet tooth without guilt, garnished with crunchy crumbled gingerbread cookies for added texture and festive flavor.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Nice Cream Base

• 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 batch of Gingerbread Cookies, crumbled

Instructions

1. Prepare the base: Add the frozen bananas, molasses, ground ginger, ground cinnamon, vanilla extract, and lemon juice to a high-speed blender or food processor. Blend everything until the mixture is creamy and smooth, ensuring no banana chunks remain.
2. Add cookie crumbles: Stir in about one-third of the crumbled gingerbread cookies by blending briefly to combine without completely pulverizing the cookies, preserving some texture.
3. Freeze the mixture: Transfer the blended nice cream into a shallow pan or dish. Sprinkle additional crumbled gingerbread cookies evenly over the top. Place the dish in the freezer and let it freeze for at least 2 hours to firm up.
4. Serve: Scoop the frozen nice cream into bowls and top with more gingerbread cookie crumbles for extra crunch and flavor. Enjoy immediately.
5. Storage: Keep any leftovers in an airtight container in the freezer for 2-3 days for optimal taste and texture.

Notes

• Use ripe bananas that have been frozen to achieve the best creamy texture.
• If you don’t have gingerbread cookies on hand, any spiced cookie or gingersnap will work as a substitute.
• The lemon juice helps prevent the bananas from browning and adds a subtle brightness.
• For a smoother texture, blend longer but be careful not to over-blend the cookie crumbles.
• Consume within a few days to enjoy the best flavor and texture as the ice cream may harden over time.

Keywords: Gingerbread Nice Cream, vegan ice cream, dairy-free dessert, frozen banana ice cream, gingerbread dessert, healthy treats, molasses ice cream