Before college, the combination of banana with peanut butter was unfathomable to me. However, during my Freshman year, that all changed. Bites of ripe banana interspersed with smooth, creamy peanut butter soon became my snack of choice. As a mix of protein and sugar that could store well unrefrigerated, it was this busy college student’s perfect midnight study break snack.
Years later, one ingredient banana ice cream is now a staple in my home. I love that I can get the sweet, frozen creaminess of ice cream with a single natural ingredient, the humble banana.
Even peanut butter frequently shows up in my cooking, but rarely in the now-classic combination of peanut butter and banana.
So, today, I want to throw it back to my college days with an indulgent twist—a Peanut Butter + Banana Ice Cream Sandwich!
I began with making the peanut butter cookie crusts. In my Kitchenaid Mixer bowl, I creamed together the peanut butter and brown sugar.
Then, I mixed in the maple syrup and vanilla extract.
Once it was all uniformly combined, it was time for the dry ingredients. In a separate bowl, I combined the dry ingredients: my Quick Homemade Oat Flour, baking powder, and salt.
Then, I added the dry ingredients to the wet ingredients.
Once thoroughly combined, I added the final cookie crust ingredient, milk. These Peanut Butter + Banana Ice Cream Sandwiches can easily be made to be vegan by substituting in a nondairy milk. I had some milk on hand that I wanted to use, so I went with the dairy option this time.
After the milk was mixed through, the dough had a firm consistency, perfect for easily rolling out.
On a baking sheet layered with my Silicone Baking Mat, I rolled out the dough into a large sheet. Using a fork, I patterned out hatches to add visual variety to the peanut butter cookie crust.
Then, I popped the tray into the preheated oven for baking.
While the peanut butter cookie crust baked, I quickly whipped up my five-minute, one-ingredient Banana Ice Cream.
Once baked, I removed the tray from the oven and let the cookie cool and harden.
After the cookie completely cooled, I cut it in half and scooped out some creamy banana ice cream.
I spread out the ice cream edge to edge and placed the second half of the cookie crust on top.
In my excitement, I tried slicing up the sandwiches and ended up with a bunch of banana ice cream squishing out. So, I recommend practicing patience and waiting until the entire block freezes completely before slicing through.
After waiting for the sandwiches to freeze through and cutting them into individual sandwiches, I finally reaped the reward.
The finished Peanut Butter + Banana Ice Cream Sandwiches were great! They paired wonderfully with a glass of cool milk, and the best part is that they keep in the freezer, so I’ve been able to enjoy them on nights when I’m yearning for a slightly indulgent, midnight snack.
- 1 cup brown sugar
- 1 cup creamy peanut butter
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup milk Can substitute for non dairy milk
- 1 tablespoon maple syrup
- 1 1/2 teaspoons vanilla extract
- 3 cups frozen bananas
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.