Peanut Butter Gingerbread “Nice” Cream

We’d love to be perfect little angels of health during the holidays, but try as we might it’s hard to resist the sweetness and spices that holiday foods bring.

I la-la-love gingerbread, but I also know that eating bread (even if it’s gluten free, grain free and sugar free) doesn’t leave me feeling as light and energized as I’d like. My solution is this Peanut Butter Gingerbread “Nice” Cream that delivers the flavor of the holidays while giving me a quick zip of energy.

Depending on my mood or the time of day, I’ll have this as a smoothie pre or post workout. It’ll come out of the blender pretty icy anyway (thanks, frozen banana!) so an extra 20-30 minutes in the freezer gives you a dairy free ice cream full of holiday cheer.

Peanut Butter Gingerbread “Nice” Cream

  • 1 cup organic unsweetened vanilla almond milk
  • 1 ½ tbsp organic blackstrap molasses
  • 2 tbsp organic chunky peanut butter
  • 1 tbsp vegan protein powder (vanilla or chocolate works. Ora is my favorite!)
  • 1 frozen banana
  • 1/4 tsp dried ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves

Blend until smooth to drink as is or freeze for about 20-30 minutes.

Note that this is not necessarily a low calorie smoothie or dessert. It definitely packs a bit of a natural sugar punch between the molasses and banana. BUT, besides all the sugars being natural and easier for the body to absorb, molasses is high in iron, bananas are high in potassium and the protein of the peanut butter and protein powder balance out any kind of blood sugar spike.

Consider this my little gift to you: a holiday dessert that allows you to still fit into your pants on January 1st.