Quick banana ice cream sandwiches

This tastes even better than it looks, trust us! - by Amy Sinclair

Quick banana ice cream sandwiches

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These make a speedy midweek treat or an impressive dessert for friends. The kids will think they’ve hit the jackpot when you serve these up – little do they know the ice cream is made of 90% banana. To make the banana ice cream dairy-free, replace the cream with nut or oat milk.

Ingredients

200g peanut butter (crunchy or smooth is fine)

175g golden caster sugar

75g dark chocolate, chopped into chunks

1 large egg

For the ice cream

3 bananas, peeled, chopped and frozen in advance

2 tbsp double cream

1 tsp vanilla essence

Method

Heat oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, 1/4 tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. Can be frozen for up to two months – to cook from frozen,
add an extra 1-2 mins to the cooking time. Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop and sandwich between the cookies. Serve immediately.

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.