Happy National Ice Cream Day (Part 2)! Did you know that the U.S. observes two different national ice cream days? One in July and one in December! I guess we just love our ice cream! We definitely don’t mind because any excuse is a good excuse to have some ice cream!

The holiday season is right around the corner, and we’re getting in the spirit with this scrumptious chocolate gingerbread nice cream! This recipe is inspired by some of our favorite holiday goodies – hot cocoa, gingerbread, and roasted chestnuts! The strong flavors of the ginger and cinnamon delectably mingle with the sweet blend of chestnut and cacao in Karuna’s beloved Pro-Fit , a delicious superfood whole plant smoothie that is silky-smooth in texture and rich in flavor. We are absolutely in love with this nice cream and cannot wait for you to try it for yourself! Enjoy!

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RECIPE – Chocolate Gingerbread Nice Cream, made with Karuna’s Pro-Fit

Prep Time: 10 min
Total Time: 10 min
Yield: 2 servings


  • 2 bananas, coined and frozen
  • ¼ cup plain Greek yogurt (optional)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • ¼ tsp sea salt
  • gingerbread sprinkles for topping


  1. In a high-speed blender, process all the ingredients excluding the sprinkles until smooth and creamy.
  2. Transfer to bowls dividing into two equal servings and top with gingerbread sprinkles. Enjoy!


The Greek yogurt is optional. Eliminate or substitute if making vegan. To store, transfer nice cream to an air-tight and keep in the freezer for up to a month.