Homemade banana ice cream, minus the cream, and the eggs … and the sugar, and pretty much everything else. That leaves us with one thing: frozen bananas.
The ingenious folks over at The Kitchn came up with this technique of slicing, freezing and blending the bananas. And the result is a quick-fix treat that has the consistency of soft serve and the taste of pure fruit. I’ve added a splash of vanilla and sandwiched the frozen treat between two peanut butter cookies for the ultimate summer splurge.
Peanut Butter and Banana Ice Cream Sandwiches
Yield: 4 sandwiches
- 2 bananas
- ¼ teaspoon vanilla extract (optional)
- 8 store-bought or homemade peanut butter cookies
- Peel the bananas and slice them into ¼" rounds. Place them on a plate and cover the plate with plastic wrap. Place the bananas in the freezer for 2 hours, or until frozen.
- Place the frozen bananas and the vanilla extract in the bowl of a food processor and pulse until the bananas turn into a creamy texture. Stop the food processor intermittently to scrape down the bowl.
- Divide the banana mixture by scooping it onto four of the cookies. Top each cookie with the remaining four cookies and immediately transfer the ice cream sandwiches to the freezer. Allow the ice cream sandwiches to freeze for half an hour before serving.