Thursday, April 16, 2015

Peanut Butter Banana Ice Cream Sandwiches

Growing up, one of my favorite desserts was the classic ice cream sandwich.  What is it that's so magically delicious about two chocolate, crispy wafers filled with smooth, creamy vanilla ice cream? It didn't bet much better than having one of these delights on a hot, summer day.

Could it honestly get any better?

Well, what about two, thick, chewy peanut butter cookies filled with a big ol' scoop of creamy, banana ice cream?  What?

Yup, that's right.  I made some massive, thick and chewy peanut butter cookies.  That I must say, are amazing and perfect with a glass of ice cold milk.  But, you know me, I couldn't leave well enough alone, I had to go a step further.

I could have frosted them, I could have dipped them in chocolate but I didn't.  I decided to a make sandwich.  But not just any sandwich, an ice cream sandwich.  What better to fill that sandwich with than banana ice cream.
This banana ice cream is only 2 ingredients and doesn't even require an ice cream maker.  Frozen bananas, vanilla and a food processor is all it takes to make this creamy, smooth banana ice cream.  This is my kind of ice cream!

So, what are you waiting for?  Make a batch of these peanut butter cookies, some of this banana ice cream, and sandwich them together.  Channel your inner kid and sink your teeth into this amazing peanut butter banana ice cream sandwich.    

Peanut Butter Banana Ice Cream Sandwiches

For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup peanut butter, I used crunchy
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 Egg
1 Egg yolk
1/4 Tsp salt
1 Tsp baking soda
2 Cups + 2 Tbsp flour
2 Tbsp cornstarch
1/2 Cup peanut butter chips

For the banana ice cream-
6 Large bananas
1/2 Tsp vanilla


For the cookies-

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Combine the salt, baking soda, flour and cornstarch in a bowl and whisk to combine.  Set aside.
Place butter in large bowl and beat on high until creamy, about 1 minute.  Add the peanut butter and beat on high an additional minute.  Add both sugars and beat on high until light and fluffy, about 3 to 5 minutes.  Add the eggs and vanilla and mix an additional 45 seconds.  Add the flour mixture and mix until just incorporated.  Add the peanut butter chips and mix.

Using a quarter cup, scoop the dough.  Roll into balls, place on cookie sheet, using the palm of your hand, lightly press.  Place in the preheated oven and bake for 12-14 minutes, until the bottoms are just beginning to turn golden brown, do not overbake.  Remove from oven, allow to cool on cookie sheet for an additional 5 minutes then transfer to cooling rack and allow to cool completely.

For the banana ice cream-

Place bananas in a food processor and process until the bananas are smooth and creamy.  Add the vanilla and pulse a few seconds longer.

To assemble-

Turn half of the cookies upside down.  Place scoops of banana ice cream on half of the cookies, top with remaining cookies and serve immediately.

Recipe source: A Lynsey Original

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