Peanut Butter & Roasted Banana Ice Cream Sandwiches
Peanut Butter & Roasted Bananan Ice Cream Sandwiches could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 14 and costs 40 cents per serving. One serving contains 157 calories, 3g of protein, and 8g of fat. It is brought to you by Queen of Quinoa. It is perfect for Summer. A mixture of oats, maple syrup, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a side dish. This recipe is liked by 348 foodies and cooks. From preparation to the plate, this recipe takes approximately 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Similar recipes are Banana Peanut Butter Ice Cream Sandwiches, 4 Ingredient Peanut Butter Bananan Ice Cream Sandwiches, and Roasted Banana Peanut Butter “Ice Cream”.
Servings: 14
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup + 2 tablespoons almond flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
2 large bananas, sliced (extra ripe if possible)
1/2 cup brown rice flour
1 teaspoon coconut flour
1/4 cup coconut oil, softened
1/4 cup crunchy peanut butter
1 large egg
1/4 cup honey
2 tablespoons maple syrup
1/4 cup + 2 tablespoons gluten-free oats
1/4 cup quinoa flour
1/4 teaspoon fine sea salt
1 teaspoon vanilla
Equipment:
baking paper
baking sheet
oven
mixing bowl
whisk
baking pan
wire rack
food processor
bowl
canning jar
Cooking instruction summary:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk together the flours, baking powder, soda and sea salt in a small mixing bowl and set aside. Beat together the softened coconut oil and honey until fluffy and combined. Add the peanut butter, egg and vanilla and beat until incorporated. Beat in the flour mixture in batches until a soft dough forms. Stir in the oats. Scoop the cookies into 1" balls (I use an ice scream scooper), slightly flatten the back of a metal spoon. Bake the cookies for 12 - 15 minutes, until lightly browned and crispy. Cool on a wire rack completely before assembling ice cream sandwiches.Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray. Toss sliced bananas with the maple syrup and coconut oil. Add to the baking dish and roast for 20 - 25 minutes until the bananas are softened and are slightly caramelized. Transfer the bananas to a freezer safe container and freeze.Once completely frozen add the bananas to the bowl of the food processor fit with the steel blade and process until completely smooth. The mixture will be very soft and won't be ready for the sandwiches. Transfer the banana mixture to a mason jar (or some other circular container - a juice glass may work as well). Allow the ice cream to freeze completely.Once frozen, remove the ice cream from the container and slice into 1/4 - 1/2 inch rings. Place the rings between two cookies and return to the freezer. Let chill for 20 - 30 minutes before serving. Enjoy!
Step by step:
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Whisk together the flours, baking powder, soda and sea salt in a small mixing bowl and set aside. Beat together the softened coconut oil and honey until fluffy and combined.
3. Add the peanut butter, egg and vanilla and beat until incorporated. Beat in the flour mixture in batches until a soft dough forms. Stir in the oats. Scoop the cookies into 1" balls (I use an ice scream scooper), slightly flatten the back of a metal spoon.
4. Bake the cookies for 12 - 15 minutes, until lightly browned and crispy. Cool on a wire rack completely before assembling ice cream sandwiches.Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray. Toss sliced bananas with the maple syrup and coconut oil.
5. Add to the baking dish and roast for 20 - 25 minutes until the bananas are softened and are slightly caramelized.
6. Transfer the bananas to a freezer safe container and freeze.Once completely frozen add the bananas to the bowl of the food processor fit with the steel blade and process until completely smooth. The mixture will be very soft and won't be ready for the sandwiches.
7. Transfer the banana mixture to a mason jar (or some other circular container - a juice glass may work as well). Allow the ice cream to freeze completely.Once frozen, remove the ice cream from the container and slice into 1/4 - 1/2 inch rings.
8. Place the rings between two cookies and return to the freezer.
9. Let chill for 20 - 30 minutes before serving. Enjoy!
Nutrition Information:
covered percent of daily need
