Peanut Butter and Banana Nice Cream Sandwiches
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 192
- Total: 4 hr 10 min (includes freezing time)
- Active: 10 min
Ingredients
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
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.