Peanut Butter & Banana Ice Cream Sandwiches – made with bananas, toasted coconut, peanut butter cookies, semisweet chocolate, espresso powder, and fleur de sel for the ultimate indulgent treat.
Let me just say, these Peanut Butter & Banana Ice Cream Sandwiches bring back memories of happy summer days and the messiest dessert experiments in my kitchen. Years ago, I stumbled across the magical idea that frozen bananas could turn into creamy ice cream, and it felt like discovering buried treasure. I had to try it immediately and was blown away by how rich and velvety it was. But, of course, it wouldn’t be “me” if I didn’t take something wholesome and elevate (or fatten) it up a notch. Frozen banana soft serve soon became a filling for decadent sandwiches, nestled between peanut butter cookies, sprinkled with coconut, and drizzled with chocolate. Now, every time I make these, I’m reminded of why I fell in love with the whimsical side of food – it’s playful, indulgent, and pure joy in edible form.
Why You’ll Love This Peanut Butter & Banana Ice Cream Sandwiches
Once you try these delightful sandwiches, you’ll wonder where they’ve been all your life. Here’s what makes them so irresistible:
– It ticks all the flavor boxes: creamy banana ice cream, rich peanut butter, sweet chocolate, and dreamy toasted coconut.
– They’re perfect for sharing (or not – no judgment here!).
– Easy to make ahead of time and ideal for summer parties, BBQs, or whenever you deserve a treat.
– Made with wholesome bananas, so you can half-pretend it’s healthy (until you dive into the chocolate drizzle).
Ingredient Notes
This recipe keeps it simple yet indulgent with a few standout ingredients. Here’s what you should know about them:
- Bananas: The riper, the better! Their natural sweetness makes the ice cream perfectly rich without any added sugar.
- Toasted Coconut: Adds a nutty, sweet crunch to the creamy banana ice cream – the perfect balance of texture.
- Peanut Butter: Use creamy natural peanut butter for those cookies, or go chunky if you want a little texture.
- Semisweet Chocolate Chips: Melted and paired with a touch of espresso powder, this drizzle is the cherry (well, chocolate) on top.
- Flaky Salt: Fleur de sel or any flaky sea salt adds that extra pop of flavor you didn’t know these sandwiches needed.
How To Make This Peanut Butter & Banana Ice Cream Sandwiches
Making these takes a little assembly, but trust me, it’s worth every second. Here’s how to do it:
- Step 1: Start by making your banana coconut ice cream. Blend frozen banana chunks in a food processor until creamy, then fold in toasted coconut.
- Step 2: Prepare the peanut butter cookies using the recipe provided. Bake, cool, and set them aside.
- Step 3: Assemble the sandwiches by scooping a generous spoonful of banana ice cream onto the bottoms of half the cookies, then topping them with a second cookie.
- Step 4: Freeze your sandwiches for 30 minutes to firm up.
- Step 5: Melt the chocolate chips with added espresso powder for a little depth. Drizzle this over the sandwiches and sprinkle with flaky salt before freezing again for another 30 minutes.
Storage Options
Once assembled, wrap each sandwich tightly in plastic wrap and store them in a larger freezer bag to keep them fresh for up to two weeks. When you’re ready to enjoy one, take it out a few minutes before eating so the ice cream softens slightly. These treats are freezer-friendly, so you can make a big batch in advance. Just don’t forget they’re there… or they’ll all disappear in a day!
Variations and Substitutions
This recipe is endlessly adaptable. Try these fun twists:
- Nut-Free Version: Replace peanut butter with sunflower seed butter, and the cookies will still be delicious!
- Go Chocolate Crazy: Add cocoa powder to the banana ice cream for an extra rich experience.
- Swap the Base: Use oatmeal cookies or chocolate chip cookies instead of peanut butter for a fun flavor swap.
- Dairy-Free Drizzle: Replace semisweet chocolate with dark vegan chocolate for a vegan-friendly option.
What to Serve with This Peanut Butter & Banana Ice Cream Sandwiches
These sandwiches are delightful on their own, but if you’re feeling fancy (or extra indulgent):
- Fresh fruit salad: The light sweetness of berries or melon complements the richness perfectly.
- Iced coffee: A bold, cold brew with a splash of cream is a match made in dessert heaven.
- Vanilla milkshake: Because why not double down on the retro dessert vibes?
FAQ
Q: Can I use store-bought peanut butter cookies instead of baking them?
A: Absolutely! While homemade cookies add a special touch, pre-made ones will save you time and still taste amazing.
Q: How long do these sandwiches last in the freezer?
A: Wrapped tightly and stored properly, they’ll last for up to two weeks – but good luck not eating them all before then!
Q: Can I make the banana ice cream without a food processor?
A: A high-powered blender should work, but you may need to stop and scrape down the sides more often to get that creamy texture.
Peanut Butter & Banana Ice Cream Sandwiches
Ingredients
Banana Coconut Ice Cream
- 7 bananas
- 1/3 cup (33 g) toasted sweetened coconut
Peanut Butter Cookies
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 1/2 cup (100 g) shortening butter flavored vegetable shortening used in original
- 1/2 cup (130 g) peanut butter
- 1/2 teaspoon (2.5 ml) vanilla
- 1 egg
- 1 1/4 cups (156 g) all-purpose flour
- 3/4 teaspoon (3.5 g) baking soda
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1.5 g) salt
For Assembly
- 1 cup (170 g) semisweet chocolate chips
- 1/4 teaspoon (0.5 g) espresso powder
- fleur de sel or other flaky salt for sprinkling
Equipment
- Baking sheet
- Food Processor
- Microwave
Instructions
- Make the Banana Coconut Ice Cream: Peel bananas and cut into chunks. Freeze on a plate for 1-2 hours (let sit out 15 min if freezing longer). Blend in a food processor, scraping the sides often, until a smooth, creamy mixture forms. Pulse in toasted sweetened coconut until just combined.
- Make the Peanut Butter Cookies: Mix sugars, shortening, peanut butter, vanilla, and egg. Stir in flour, baking soda, baking powder, and salt. Cover and refrigerate at least 3 hours. Heat oven to 375°F (190°C). Shape dough into balls a little bigger than 1 inch, place on ungreased cookie sheets, flatten in a crisscross pattern with a fork dipped in flour. Bake 10–12 min. Cool.
- Place half the cookies face down on a baking sheet. Top each with a large spoonful of banana coconut ice cream, then another cookie. Put the pan in the freezer for about 30 minutes to set.
- Melt chocolate: Put half the chips in a bowl and microwave in 30-sec intervals, stirring each time, until melted. Stir in remaining chips until melted, then espresso powder. Transfer to a plastic bag.
- When sandwiches have set, snip tiny corner off the bag. Working a few sandwiches at a time, drizzle with chocolate and sprinkle with flaky salt. Alternate drizzling and salting so salt sticks. Freeze again 30 min or more until set. For longer storage, wrap each in plastic wrap and keep in a large bag in the freezer.
