Peanut Butter and Banana Nice Cream Sandwiches

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.
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  • Level: Easy
  • Total: 4 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 4 sandwiches
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2 medium bananas or 3 cups store-bought frozen banana slices

1/4 teaspoon vanilla extract, optional

8 store-bought or homemade peanut butter cookies

Crushed peanuts or sprinkles, for decorating, optional


  1. 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.
  2. 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.
  3. 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.
  4. Immediately roll each ice cream sandwich in crushed peanuts or sprinkles if desired.
  5. Wrap each ice cream sandwich securely in plastic wrap and freeze it until solid, a minimum of 2 hours, then serve.
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