Banana Date Cranberry Nice Cream with a Thin Crispy Gluten-Free Cookie

Banana Date Cranberry Nice Cream

I’m used to cooking cranberries in a liquid with sweetener and to using plant milk when I make banana-based Ice Cream, aka Nice Cream, but I today, I decided to follow my new idea. This recipe could not be easier—and it is super healthy too. 

Makes 1 1/2 cups, double to make a larger batch, sweeten to taste.

Course Dessert
Cuisine American
Keyword Nice Cream
Yields 4 servings
Author Fran Costigan


  • 3 frozen bananas, chunked
  • 2 diced dates, soaked in water just to cover (save 1/3 cup of the soaking liquid)
  • 1/3 cup frozen or fresh cranberries
  • 1 tablespoon silan or dark maple syrup, more to taste


  1. Put the 3 chunked bananas, the 2 diced chopped dates, and 1/3 cup of the frozen cranberries into the bowl of a food processor. My machine is very powerful – think the high-speed blender of processors – so the frozen fruit got to a creamy but still chunky puree quickly. Process until creamy, chunky.
  2. Add 3 tablespoons of date soaking water and 1 tablespoon of silan.
  3. Pulse/process to combine. You want a smooth puree with bits of the dates and cranberries still visible.
  4. Freeze for 45 minutes.
  5. Serve in chilled dishes.

Recipe Notes

Notes: If you’ve made Nice Cream before, you know it needs to go into the freezer to firm up. That isn’t the case with a Yonas or Swirlio from what I hear, but I don’t have either of those. I checked the progress of the Nice Cream at 15-minute intervals. At 30 minutes, the sides were hardened so I mixed them in. At 45 minutes, the Nice Cream was ready to serve in chilled dishes.

Serving suggestions: