I love everything about vanilla beans… these flavor and scent powerhouses are expensive but worth the investment. Simply make a single cut lengthwise and scrape the seeds out with a knife. You’ll also see the beautiful little specks of vanilla in your food. I love to make “nice” cream because it doesn’t require an ice cream maker and is lower in fat than regular ice cream. The bananas are a great source of potassium which makes this a great post-cardio treat. This recipe contains only 6 ingredients and is really easy to make. The ginger, vanilla, and cinnamon balance each other out and have a rich, warm flavor. The pecans go really well with the mild sweetness of the maple syrup. Although the weather is getting colder and the leaves are falling from the trees, the warm flavors in this nice cream make it a great year round dessert!
Banana Ginger Pecan Nice Cream
- 2 bananas, sliced and frozen
- 1/2 of a vanilla bean, seeds scraped
- 3 tbs maple syrup
- 2 tbs almond milk
- 1/2 tsp ginger powder
- 1/4 tsp cinnamon powder
- 1/4 cup chopped pecans
DirectionsPlace bananas and almond milk in a high powered blender such as Vitamix and blend on low until forms a smooth consistency. Stop blender every 30-60 seconds to scrape down the sides as needed. Next add maple syrup, ginger powder, and cinnamon and blend for another 30 seconds until combined. Stir in chopped pecans. Transfer to a freezer safe container and freeze for at least 4 hours or overnight. Allow nice cream to soften at room temperature for 5 minutes before serving. Store in freezer for up to 2 days.
- Approximate calories per serving: 266 cal