Peanut Butter and Banana Ice Cream Sandwiches Recipe
How to Make Peanut Butter and Banana Ice Cream Sandwiches
Method
- Grease and line the base and side of a 20cm x 20cm x 4cm square baking tray with baking paper.
- Place the biscuits in a food processor and pulse until a fine crumb. Add the peanut butter and cacao and pulse until just combined.
- Press half the crumb mixture into the base of the prepared pan and use a spoon to flatten. Chill for 15 minutes.
- 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.
- 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.
- 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.