“ Ohhhh it’s summer” said one snowman named Olaf!!
I love summer too!!
And summer means it’s time for ice cream sandwiches!! But not the crappy processed ones you get at the store which are full of trans fats, sugar, GMO ingredients, artificial flavours and colours and who knows what all else.
I’m talking homemade & healthy, and only 2 ingredients (if you don’t count the maple syrup, salt, baking powder and egg) to be exact!
I’ve made these babies 3 times over the past two weeks, and can’t keep them in the freezer long enough. We are loving them! and I’m sure you will too!!
The recipe is very easy….but it’s a little finicky, and there’s waiting and freezing time that is a pain if you JUST WANT TO EAT!!!
Don’t rush it like I did the last time I made them – the banana ice cream started to ooze out, and the cookie started sliding off the ice cream cause I was impatient and didn’t want to wait for the ice cream to freeze properly!
So make sure you follow the instructions as set below.
This recipe is:
dairy free
gluten free
filled with real wholesome fruit
sugar and other ‘junk’ stuff free
Ingredients
- For the Cookie Sandwich
- 1 cup natural peanut butter (crunchy or smooth.)
- 3 tbsp maple syrup
- ½ tsp baking powder
- 1 egg
- ¼ tsp Himalayan salt (if your peanut butter isn’t salted)
- **3 bananas cut up into slices and frozen until they are solid
- 3 Tbsp peanut butter
Instructions
- Preheat oven to 350 degrees
- Mix all cookie ingredients together. It will seem that it's really runny and wet at first, but keep mixing and it will start to turn a little too-dry looking - this is ok.
- Press the dough out onto parchment paper, then place another piece of parchment paper on top and roll it out using a rolling pin. Roll the cookie dough out into a rectangle about 9”x13”. (or a variation of that because you want it to fit on your baking sheet) Your dough will be about ¼ inch thick.
- Carefully place the parchment paper with dough onto a baking sheet (take the top piece of parchment paper off before baking.
- Bake for 15 -20 minutes until cookie is done, but not overdone.
- Cool cookie completely. Cool on the baking sheet for 30 minutes first and then carefully take off the baking sheet (still keeping it on the parchment paper) and place onto a baking rack for another 60 minutes. (you could also put it in the fridge) Do not underestimate this step. This step is very important TRUST ME. If you don’t, you’ll be cursing again!!*
- Once cookie is cooled completely, cut the cookie sheet down the middle (as precise as you can possibly eye ball it) Leave both cookie rectangles on the baking sheet.
- Blend frozen bananas and peanut butter together in a high speed blender such as a Vitamix.
- Working quickly, spread the banana ice cream onto one half of the peanut butter rectangle.
- Then gently fold the parchment paper over so the other cookie piece gently falls ontop of the banana ice cream making a large sandwich. Press down gently, ensuring the ice cream isn’t oozing out the sides.
- Place back into freezer and freeze until solid. Give it a few hours
- Then cut into individual rectangular or square sandwiches.
- Enjoy
Let me know how much you like them!!!
Yours in Fitness & Nutrition
