Gingerbread frozen dessert swirled with raspberry sorbet

A rich combination of flavours and textures. Adjust the spice and sweetener to your taste.


For the bananas
2 medium, very ripe frozen bananas (about 1 1/4 cups)
1/2T blackstrap molasses (or to taste — I use 1T)
1-2t fresh ginger, grated and minced (or more to taste, I use 2t)
1/4t dried, ground cinnamon (I use 1/2t)
A tiny pinch cloves
1/2t vanilla extract

For the raspberries
1 1/2 cups frozen raspberries
2t lemon juice
1t chopped walnuts
Additional sweetener to taste (stevia, maple syrup, agave nectar, etc.)

Optional: 1t powdered maca root. Replace the walnuts with pistachios, peanuts, or sunflower seeds.


Make the bananas first. Blend the ingredients up but not including the raspberries till smooth. Let stand a minute to let the flavors soften. Freeze the bananas while you blend the raspberries with the lemon. Stir 1/4 cup of the bananas with the raspberries to marble. Sweeten to taste. Spoon out the raspberries, then the bananas. Garnish with walnuts and serve.