With the natural sweetness of bananas and the goodness of peanut butter, these sandwiches are a guilt-free indulgence. You don’t need an ice-cream maker or fancy gadgets, just a freezer and a food processor. Let’s freeze and feast!
Ingredients:
For the cookies:
- 200g peanut butter (crunchy or smooth)
- 175g golden icing sugar
- 75g dark chocolate, chopped into small pieces
- 1 large egg
For the ice cream:
- 3 bananas, peeled, chopped and frozen beforehand
- 2 tablespoons double cream
- 1 teaspoon vanilla essence
Method:
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Line a baking tray with baking paper.
In a bowl, whisk together the peanut butter, golden icing sugar and egg until well combined.
Fold in the dark chocolate chips.
Spoon the mixture onto the baking tray, pressing down slightly to form cookie shapes.
Bake for 10-12 minutes or until golden around the edges. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
To make the ice cream, put the frozen bananas, double cream and vanilla essence into a food processor and blend until smooth and creamy.
Once the biscuits have cooled, take a scoop of banana ice cream and place it between two biscuits to make a sandwich.
Freeze the sandwiches for an hour before serving to set the ice cream.
