Dessert takes over my mind on a nightly basis. You could say it’s an obsession, but I feel like that’s going overboard. It’s something that I’m not willing to admit. Well right at this moment for the very least.
But I’m sure the more I talk about these sensational peanut butter and roasted banana ice cream sandwiches, my mind can be swayed. Because they’re dessert heaven.
They’re icy and delicious, just like an ice cream sandwich should be. But what makes them special is they’re not the classic chocolate-vanilla flavor profile. Oh no, these babies made with two of my favorite ingredients in the world: peanut butter and banana.
And what goes better together then peanut butter and bananas?
Ever since I was little, ice cream sandwiches have been a total vice of mine. I completely blame this on my mother because it’s one of her guilty pleasures. It’s a summer thing for her, especially when we’re at our beach house in Maine. Sitting on a hot beach, eating a creamy, ice cold ice cream sandwich, is pretty much heaven to me (and to mom). What about you? Are you an ice cream fiend like us?
Lucky for us, we have a treat that’s not only sinfully delicious, but also
relatively healthy too. The ice cream? Just bananas and maple syrup. The cookies? Organic peanut butter, honey, quinoa flour (+ a few others) and oats. Sound pretty nutritious huh?
Now I’m not saying you are allowed to eat an entire batch of these ice cream sandwiches, but what I am telling you is that you can have one (maybe two) at this weekend’s summer celebrations and totally enjoy ever minute of it.
- 1/4 cup quinoa flour
- 1/4 cup + 2 tablespoons almond flour
- 1/2 cup brown rice flour
- 1 teaspoon coconut flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons gluten-free oats
- 1/4 cup coconut oil, softened
- 1/4 cup honey
- 1/4 cup crunchy peanut butter
- 1 large egg
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Whisk together the flours, baking powder, soda and sea salt in a small mixing bowl and set aside.
- Beat together the softened coconut oil and honey until fluffy and combined. Add the peanut butter, egg and vanilla and beat until incorporated. Beat in the flour mixture in batches until a soft dough forms. Stir in the oats.
- Scoop the cookies into 1" balls (I use an ice scream scooper), slightly flatten the back of a metal spoon. Bake the cookies for 12 - 15 minutes, until lightly browned and crispy.
- Cool on a wire rack completely before assembling ice cream sandwiches.
This recipe will make more cookies than you will need for ice cream sandwiches. Keep the remaining cookies in the freezer and enjoy slightly warmed or served at room temperature.
- 2 large bananas, sliced (extra ripe if possible)
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
- Toss sliced bananas with the maple syrup and coconut oil. Add to the baking dish and roast for 20 - 25 minutes until the bananas are softened and are slightly caramelized.
- Transfer the bananas to a freezer safe container and freeze.
- Once completely frozen add the bananas to the bowl of the food processor fit with the steel blade and process until completely smooth. The mixture will be very soft and won't be ready for the sandwiches.
- Transfer the banana mixture to a mason jar (or some other circular container - a juice glass may work as well). Allow the ice cream to freeze completely.
- Once frozen, remove the ice cream from the container and slice into 1/4 - 1/2 inch rings. Place the rings between two cookies and return to the freezer. Let chill for 20 - 30 minutes before serving.
This would also be delicious just eaten as is!