Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
Peanut Butter and Banana Nice Cream Sandwiches
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- Level: Easy
- Total: 4 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 192 mg
Slicing, freezing and blending the bananas (or using my store-bought frozen bag-o-bananas shortcut) results in a quick-fix treat that has the consistency of soft serve and the taste of pure fruit.
- Level: Easy
- Total: 4 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 192 mg
Ingredients
Directions
- If using fresh bananas, peel and slice them into 1/4-inch rounds. Place them on a plate and cover the plate with plastic wrap. Place the bananas in the freezer until frozen, about 2 hours.
- Combine the frozen bananas and vanilla extract if using in the bowl of a food processor. Pulse until the bananas turn into a creamy texture, about 1 minute.
- Arrange 4 of the cookies flat-side up and divide the banana nice cream between the cookies. Add a second cookie on top, pressing to seal together each sandwich.
- Immediately roll each ice cream sandwich in crushed peanuts or sprinkles if desired.
- Wrap each ice cream sandwich securely in plastic wrap and freeze it until solid, a minimum of 2 hours, then serve.
