An ice cream sandwich is a symbol of summer. These peanut butter banana ice cream sandwiches are fun and easy to throw together so you can spend more time outdoors and less in the kitchen.
Do you know that scene from When Harry Met Sally where Sally orders a salad with about fifteen different modifications and substitutions?
Welcome to my life. The smaller the menu, the better for me, because the more I see on a page, the more chances I’ll make.
The way others see it, I’m the pickiest, most particular eater in the world. The way I see it, if I’m paying for something I could make myself, it better be good.
I went out for ice cream the other night with a close friend of mine, and lucky for her the menu was massive with a billion different flavors. No exaggeration.
I couldn’t even chat in line because I seriously needed to focus on my ice cream choice. Chocolate? Pecan? Twist? Pina Colada?
“Hey Katy, what did you think—”
“Shhh! I’m thinking! Don’t interrupt!”
The line got shorter and I started to get nervous. People were lined up behind me so I couldn’t dawdle, but I just couldn’t decide! I asked the nice girl at the window what those crazy names of desserts meant- Goog, Upside Down Shake, Sleeping Beauty…
I settled on the twist. Super creative.
There’s something about classic flavors that will forever hold a place in my heart, and peanut butter banana is no exception. You’ve probably been enjoying peanut butter banana roll-ups since you were five, so why not turn it into an ice cream sandwich?
These ice cream sandwiches are special because the cookie layers don’t get soggy and stick to the roof of your mouth. They get chewy and crunchy once frozen, a tasty contrast to the creamy banana soft-serve.
Don’t worry about perfectly round cookies and perfectly smooth ice cream centers. These ice-cream sandwiches are homemade- not from a box. The fun part is loading them up and letting the ice cream slowly melt and squish between the two cookies.
Summer is for crazy lengthy ice cream menus and fun dates with friends. Summer is for ice cream sandwiches. Print Peanut Butter Banana Ice Cream Sandwich Author: Katy’s Kitchen Prep time: 20 mins Cook time: 12 mins Total time: 32 mins Yield: 6 sandwiches A fun summer treat that combines the classic flavors of peanut butter and banana. Begin preparation the night before. Ingredients The Sandwich Cookies
- 1 flax egg (1 TB ground flax + 3 TB water, stirred and left to sit)
- ½ cup all-natural peanut butter
- ¼ cup coconut palm sugar
- 2 TB cane sugar
- 3 TB oat flour
The Ice Cream
- 320 g frozen banana chunks (about 3 medium bananas)
- The night before, chop up the bananas and place them on a parchment-lined baking sheet. Freeze overnight.
- The next day, preheat the oven to 350 F and line a baking sheet with parchment paper or silicone mats.
- In a small bowl, prepare the flax egg and set aside to gel and thicken.
- In a large mixing bowl, add the peanut butter and sugars. Mix with a hand mixer until combined very well. Add the flax egg and oat flour and continue to mix until combined.
- Roll the dough into small, tablespoon-sized balls and place on a baking sheet about 2 inches apart. Once you have rolled all the dough balls, press the dough flat onto the sheet with your hands to make thin cookie rounds.
- Bake the cookies for 12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Take out the bananas from the freezer and add them to a food processor or high-powered blender. Blend until they reach the consistency of soft serve (about 2 minutes, stopping to scrape down the sides as necessary.)
- By now, the cookies should be cooled completely. Line a new baking sheet with waxed/parchment paper. Using a spoon or spatula, spread the soft serve over six cookies. Place a fresh cookie on top of each half sandwich and press down lightly. Freeze for at least 30 minutes until the ice cream has firmed up.
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