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1
Heat oven to 350 degrees F.
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2
Combine brown sugar and butter in bowl.
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3
Beat at medium speed, scraping bowl often, until creamy.
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4
Add bananas, eggs and vanilla.
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5
Continue beating until well mixed.
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6
Add flour, oats, baking soda and salt; beat at low speed until well mixed.
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7
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased cookie sheets.
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8
Flatten dough to 3-inch diameter with bottom of glass dipped in sugar.
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9
Bake 14-19 minutes or until edges are lightly browned.
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10
Let stand 2 minutes; remove from cookie sheets.
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11
Cool completely.
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12
Chill baking sheet 5 minutes in freezer.
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13
Scoop 12 (about 1/4 cup) ice cream portions onto chilled baking sheet.
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14
Return to freezer; freeze until ready to assemble sandwiches.
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15
Melt chocolate chips and shortening in small saucepan over medium-low heat, stirring constantly, 2-3 minutes or until chocolate is melted and smooth.
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16
Thaw ice cream portions 4-5 minutes at room temperature.
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17
Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down.
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18
Press cookies together gently.
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19
Smooth ice cream with knife, if necessary.
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20
Spread 1 tablespoon chocolate over top of each sandwich cookie; sprinkle with 1 teaspoon walnuts.
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21
Place onto baking sheet; freeze immediately at least 2 hours or until set.
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22
Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag.
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23
Store frozen.
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24
When chocolate has set, place ice cream sandwiches into resealable small plastic freezer bags.
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25
Store in freezer.