I found another WW recipe for nice cream and this one uses (you won't believe it) zucchini instead of bananas. I have not tried it yet, but since I have 2 zucchini plants going off right now, I certainly will give it a go soon. Here's the recipe:
Chocolate-Zucchini Nice Cream
Ingredients:
12oz, Uncooked zucchini, trimmed
1⁄2cup Unsweetened vanilla almond milk
1⁄4cup cocoa powder
3Tbsp Maple syrup
1tsp Vanilla extract
1⁄4tsp Table salt
Instructions:
Shred the zucchini or cut it into spirals. Spread the zucchini out over a sheet pan lined with parchment paper. Freeze until frozen solid, about 2 hours.
Break the frozen zucchini into chunks. Place the zucchini, almond milk, cocoa, maple syrup, vanilla, and salt in a blender; blend on high speed until smooth, 1 to 2 minutes. Pour the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 3 to 4 hours. If freezing overnight (or longer), allow the "ice" cream to soften for 10 to 15 minutes at room temperature before serving.
Serving size: about ¾ cup
* From the WW program