Peanut Butter and Banana Ice Cream Sandwiches Recipe

How to Make Peanut Butter and Banana Ice Cream Sandwiches


  1. Grease and line the base and side of a 20cm x 20cm x 4cm square baking tray with baking paper.
  2. Place the biscuits in a food processor and pulse until a fine crumb. Add the peanut butter and cacao and pulse until just combined.
  3. Press half the crumb mixture into the base of the prepared pan and use a spoon to flatten. Chill for 15 minutes.
  4. Place nuts, milk and maple syrup in a high-speed blender then blend for 30 seconds or until smooth. Add frozen banana slices and cinnamon, blend for 1 minute and scrape down the sides with a spatula to ensure well combined. Continue to blend until smooth and creamy.
  5. Transfer mix into prepared pan and smooth top with a spatula. Place in freezer for 30 minutes, to firm slightly, then scatter over remaining biscuit crumb mixture to cover top, then lightly press to smooth and flatten. Return to freezer overnight.
  6. Take the ice cream sandwich from the freezer and carefully remove from the pan. Place on a chopping board. Use a sharp knife to cut into 16 squares. Place back into the freezer on a lined tray and cover until required.

*Tip: You can use Inner Goodness almond milk instead of full cream dairy milk.