Add a healthy spin to a dessert favorite with a frosty recipe for Peanut Butter and Banana Nice Cream Sandwiches.

A top-down view of halved ice cream sandwiches on a white marble background

Homemade banana ice cream, minus the cream, the eggs, the added sugar and the expensive ice cream machine leaves us with one simple thing: frozen bananas.

A stack of cookies sandwiches rolled in crushed peanuts and chocolate sprinkles

Slicing, freezing and blending the bananas (or using my store-bought frozen bag-o-bananas shortcut) results in a quick-fix treat that has the consistency of soft serve and the taste of pure fruit.

A food processor containing blended banana nice cream

I’ve added a splash of vanilla and sandwiched the frozen treat between two peanut butter cookies for the ultimate summer splurge. Roll your nice cream sandwiches in crushed peanuts or sprinkles for an easy but impressive upgrade.

A cutting board containing cookies, ice cream and toppings for ice cream sandwiches

A cookie sandwich being rolled in chocolate sprinkles on a white plate

A top-down close-up view of peanut butter and banana ice cream sandwiches

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Peanut Butter and Banana Nice Cream Sandwiches

Add a healthy spin to a dessert favorite with a frosty recipe for Peanut Butter and Banana Nice Cream Sandwiches.
5 from 1 vote
A top-down view of halved ice cream sandwiches on a white marble background
Prep Time 5 mins
Total Time 5 mins
Servings 4 sandwiches


  • 2 medium bananas or 3 cups store-bought frozen banana slices
  • 1/4 teaspoon vanilla extract (optional)
  • 8 store-bought or homemade peanut butter cookies
  • Crushed peanuts or sprinkles, for decorating (optional)


  • Peel the bananas and slice them into 1/4" 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.
  • In the bowl of a food processor, combine the frozen bananas and vanilla extract. Pulse until the bananas turn into a creamy texture, about 1 minute.
  • Arrange four cookies flat side up and divide the banana nice cream among the cookies. Add a second cookie on top, pressing to seal together each sandwich.
  • If desired, immediately roll each ice cream sandwich in crushed peanuts or sprinkles.
  • Wrap each ice cream sandwich securely in plastic wrap and freeze it until solid, a minimum of 2 hours, then serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Calories: 53kcal, Carbohydrates: 13g, Potassium: 211mg, Fiber: 1g, Sugar: 7g, Vitamin A: 40IU, Vitamin C: 5.1mg, Calcium: 3mg, Iron: 0.2mg

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  1. This is giving me serious cravings!! I always have frozen bananas in freezer, I need to make this today!

  2. I made this icecream from another site with the addition of cocoa powder and peanut paste. It was delicious. I will make this a lot and can’t wait to experiment with different fruits and flavours. Left in the fridge it has a softened, mousse like texture. Yum and soooo easy. Perfect thermie recipe.

  3. Simply delicious; fantastic flavor combination! I recently made a roasted banana “ice cream” that is worth the extra step. I will definitely be making these ice cream sandwiches :).

  4. what a fabulous idea! I love banana soft serve and never thought of using it any other way than eating it plain. I’ll have to give this a try :)