In a high-speed blender or food processor, combine the frozen bananas, molasses, ground ginger, ground cinnamon, vanilla extract, and lemon juice. Blend on high for about 1-2 minutes until creamy and smooth.

Once smooth, add one-third of the crumbled gingerbread cookies to the blender. Blend briefly for about 10-15 seconds until the cookie pieces are mixed in but still chunky.

Transfer the mixture into a shallow pan or dish, spreading it evenly. Smooth the top with a spatula for an even consistency.

Sprinkle the remaining crumbled gingerbread cookies generously over the top of the nice cream mixture.

Cover with plastic wrap or a lid and freeze for at least 2 hours until solid but scoopable.

When ready to serve, remove from the freezer and let sit for about 5 minutes to soften slightly. Serve in bowls, optionally topped with extra cookie crumbles.