Banana Peanut Butter Ice Cream Sandwiches Recipe – a delicious recipe with bananas, sugar, kosher salt, lemon juice, cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F with a rack in the middle. In a baking dish, toss bananas with raw sugar. Bake until bananas are fall-apart tender and thick stacks of sugar syrup bubble on top of each other, about 30 minutes.
2
Transfer bananas to blender or food processor and add salt, lemon juice, cream, and milk. Blend on high until very well combined, about 30 seconds. Chill carafe in refrigerator until mixture is very cold, about 3 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container and firm up freezer for 3 to 4 hours before serving.
3
Scoop 3 to 4 tablespoons of ice cream onto the bottom of one cookie. Top with another cookie and squeeze flat with the palms of your hands. Serve immediately, or wrap in plastic wrap and chill in freezer. Recipe makes 9 ice cream sandwiches with additional ice cream left over.
660
kcal
Calories
45
g
Fat
61
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 ripe medium bananas, sliced into coins (about 12 ounces), 3/4 cup raw (turbinado) sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon lemon juice, and more.
Yes, Banana Peanut Butter Ice Cream Sandwiches Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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