Gingerbread Nice Cream is a creamy, dairy-free frozen treat that combines the spicy, warm flavors of gingerbread with the smooth texture of ice cream—without the guilt! Made with frozen bananas and spiced with ginger, cinnamon, and molasses, this delightful dessert is a healthy way to satisfy your sweet tooth during the holidays or any time you crave a cozy, spiced treat. It’s easy to make and perfect for those who want a lighter version of traditional gingerbread ice cream.
Why You’ll Love This Recipe
This gingerbread nice cream is not only delicious but also incredibly simple to prepare! The bananas provide a naturally sweet base while the spices and molasses give it that beloved gingerbread flavor. It’s a great option for a vegan or dairy-free dessert, and it’s packed with nutrients like potassium and fiber. Whether you’re indulging after dinner or enjoying it as a mid-afternoon snack, this nice cream is sure to become a favorite!
Ingredients
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3 ripe bananas, sliced and frozen
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1/4 cup unsweetened almond milk (or any milk of choice)
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1 tablespoon molasses
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 teaspoon vanilla extract
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Pinch of salt
Directions
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In a high-speed blender or food processor, add the frozen banana slices, almond milk, molasses, ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt.
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Blend on high until smooth and creamy, scraping down the sides of the blender as needed. You may need to add a little more almond milk, depending on the consistency, but be careful not to make it too runny.
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Once the nice cream reaches a soft-serve consistency, taste it and adjust the spices or sweetness if desired.
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Transfer the nice cream to a bowl or container, and freeze for 1-2 hours for a firmer texture, or enjoy it immediately as a soft-serve treat.
Servings and Timing
This recipe makes about 2 servings. Prep time is 5 minutes, and freeze time is optional depending on your desired texture, so you can enjoy this treat in as little as 5 minutes if you prefer a soft-serve texture.
Variations
I like to:
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Top with crushed gingerbread cookies or a sprinkle of cinnamon for added texture and flavor.
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Add a handful of chopped pecans or walnuts for a little crunch.
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Drizzle with dark chocolate or a bit of coconut cream for extra indulgence.
Storage/Reheating
Store any leftover gingerbread nice cream in an airtight container in the freezer for up to 1 week. If it becomes too firm, let it sit at room temperature for a few minutes before scooping, or blend it again for a creamy consistency.
FAQs
Can I make this without bananas?
Bananas give this nice cream its creamy texture and natural sweetness. If you can’t have bananas, you could try using frozen cauliflower or frozen coconut meat, but the flavor and texture will vary.
Can I make this ahead of time for a party?
Yes! You can prepare the nice cream ahead of time and freeze it until ready to serve. Just let it soften for a few minutes before serving if it’s too firm.
Is this recipe gluten-free?
Yes, this gingerbread nice cream is naturally gluten-free as long as your spices and other ingredients are gluten-free. It’s a perfect dessert for those with dietary restrictions!
Conclusion
Gingerbread Nice Cream is a creamy, spiced dessert that captures the essence of gingerbread cookies in a lighter, dairy-free form. Whether you’re craving a refreshing snack or a healthy alternative to traditional ice cream, this nice cream is a must-try. The warm spices and smooth texture make it a perfect treat for any occasion, especially during the colder months.
Gingerbread Nice Cream Recipe
Gingerbread Nice Cream is a creamy, dairy-free frozen treat that combines the spicy, warm flavors of gingerbread with the smooth texture of ice cream—without the guilt! Made with frozen bananas and spiced with ginger, cinnamon, and molasses, this delightful dessert is a healthy way to satisfy your sweet tooth during the holidays or any time you crave a cozy, spiced treat. It’s easy to make and perfect for those who want a lighter version of traditional gingerbread ice cream.
- Prep Time: 5 minutes
- Cook Time: Optional freeze time of 1-2 hours
- Total Time: 5 minutes (or up to 2 hours depending on freeze time)
- Yield: 2 servings
- Category: Dessert
- Method: Blend
- Cuisine: American
Ingredients
3 ripe bananas, sliced and frozen
1/4 cup unsweetened almond milk (or any milk of choice)
1 tablespoon molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
- In a high-speed blender or food processor, add the frozen banana slices, almond milk, molasses, ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt.
- Blend on high until smooth and creamy, scraping down the sides of the blender as needed. You may need to add a little more almond milk, depending on the consistency, but be careful not to make it too runny.
- Once the nice cream reaches a soft-serve consistency, taste it and adjust the spices or sweetness if desired.
- Transfer the nice cream to a bowl or container, and freeze for 1-2 hours for a firmer texture, or enjoy it immediately as a soft-serve treat.
Notes
Top with crushed gingerbread cookies or a sprinkle of cinnamon for added texture and flavor.
Add a handful of chopped pecans or walnuts for a little crunch.
Drizzle with dark chocolate or a bit of coconut cream for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: Varies depending on ingredients used
- Sugar: Varies (mainly from bananas and molasses)
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: 0g
