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1
Freeze the banana pieces overnight in resealable plastic bags.
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2
Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor.
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3
Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds.
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4
Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture.
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5
Freeze until firm, 1 hour or longer, if needed.
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6
Pop out of the molds, and place sandwiched between Double Chocolate Cookies.
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7
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
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8
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
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9
In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy.
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10
Add the eggs and vanilla, and beat until combined.
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11
Add this mixture to the bowl of dry ingredients, and stir to combine.
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12
Fold in the chips and nuts, until just combined.
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13
Drop by ice cream scoopfuls onto a parchment-lined baking sheet.
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14
Bake for 12 to 14 minutes, or until just cooked, but still soft.
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15
Set cookies onto a wire rack to cool.
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16
Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'.
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17
Assemble with the ice cream and serve.
