Ice Cream Sandwich
A nostalgic dessert, perfect for hot summer days.
Ingredients
- 2 large (very ripe) bananas
- 3/4 cup (85g) oats (quick is preferred)
- 1/2 tsp pure maple syrup
- 2 tbsp sugar-free dark chocolate baking chips
Instructions
- Slice one banana and place in a single layer on a tray lined with non-stick baking paper. Freeze for 2 hours, or until firm.
- Meanwhile, preheat the oven to 180 degrees (160 degrees fan-forced). Line a large baking tray with non-stick baking paper.
- Mash the remaining banana in a bowl. Then, stir in the oats, cinnamon, maple syrup and choc chips until well combined.
- Spoon 1 tablespoon of the mixture onto the lined tray and shape it into a neat 5cm round cookie. Repeat for the remaining, to make 12 cookies in total.
- Bake the cookies for 18-20 minutes until cooked and golden. Cool the cookies completely on the tray.
- Blend the frozen banana in a small food processor until completely smooth and creamy. Sandwich the banana ice cream between two cookies and serve!
Notes
- These cookies don’t spread during baking so it’s important to shape them into nice flat rounds so they cook evenly.
- The 5cm cookies will have a chewy centre. If you prefer a crisper cookie, then flatten it into 7cm rounds and bake for 16-18 minutes, or until golden and crisp.
- 1 large overripe banana = ¾ cup mash.
Tried this recipe?Let us know how it was!