Preheat oven to 350°F
In mixing bowl with electric mixer, cream together peanut butter and brown sugar.
Add vanilla extract and maple syrup and mix until combined.
In separate dry ingredients bowl, mix together oat flour, baking powder, and salt.
Add dry ingredients bowl contents into wet peanut butter mixture until completely combined.
Add in the milk and mix until combined.
Roll finished dough out onto cookie tray.
Bake for 12 minutes.
Remove from oven and let it cool and harden.
In high powered blender or food processor, blend frozen banana slices until they turn into creamy soft serve consistency.
Place ice cream into freezer to firm up.
Cut cooled peanut butter cookie crust in half.
Flip one half over to reveal non hatched side.
Scoop banana ice cream onto non hatched side of flipped half of cookie crust.
Spread ice cream to the edges of the cookie crust.
Place second half of cookie onto the ice cream to create sandwich.
Place in freezer for at least two hours.
Slice into desired size of ice cream sandwich bars.
They taste best if you let them sit out and melt slightly for a few minutes before eating.
Inspired by these peanut butter banana ice cream sandwiches.