Description
These 4 Ingredient Peanut Butter Banana Ice Cream Sandwiches are super simple and only require a few minutes of your time. They’re gluten free, grain free and dare we say – Healthy!
Ingredients
Units
Scale
- 1 cup Sugar
- 1 Egg
- 1 cup Smooth Peanut Butter
- 2 Bananas, diced and frozen
Instructions
- Preheat oven to 350 degrees.
- In a bowl, whisk together egg and sugar until light and airy in color. Whisk in peanut butter until smooth.
- On a parchment or silicone mat lined baking sheet, drop tablespoon size dollops onto the cookie sheet. Bake for 10-12 minutes until they are golden brown around the edges.
- Remove from the oven and let them cool on the sheet until just warm. Remove them from sheet and place on a wire rack to completely cool.
- In a high powered blender or a food processor, add frozen banana pieces to the bowl, cover and blend until smooth. Uncover and scrape down the sides of the bowl as necessary. This may take a few scrapes to complete.
- Take a large spoonful of the banana “Ice cream” onto the flat side of one cookie and sandwich it between the flat side of another cookie. Eat immediately or place into the freezer to firm up until ready to serve. If they will be in the freezer for a prolonged amount of time – wrap the sandwiches or place in freezer baggies to prevent them from burn or staling.
Notes
Ice Cream mildly adapted from Two Peas and Their Pod: Cookies from America’s Test Kitchen Afterschool Peanut Butter Cookies