Well I totally missed the boat on International Ice Cream Day, but with the heatwave set to continue in Ireland it’s still perfect timing to share this recipe. Not that I need a hot day for an ice cream sandwich, a hot day just calls for one even more.
Ice cream sandwiches when they involve chewy soft cookies are just one of my all time favourite sweet treats and desserts. What can I say, in reality I’m a simple girl. I like basic things done well; though that is totally subjective.
I created this recipe for Lifeforce making use of their peanut butter in the cookies, ice cream centre and then again for a final swirl through that banana filling for an extra pop of peanut butter loveliness as you make your way through.
They hold up well in the freezer, though I recommend removing them about 5 to 10 minutes before eating so the centres have time to soften up a little.
Happy Ice Cream Every Day!
Triple Peanut Butter Ice Cream SandwichesPrint Recipe
- *For the Ice Cream Filling*
- 120g Lifeforce smooth peanut butter + 60g for swirling
- 500g ripe banana (peeled weight)
- 2 tbsp honey or maple syrup
- 125ml full fat coconut milk
- *For the cookies *
- 180g Lifeforce smooth peanut butter
- 90g ripe banana, well mashed
- ½ tsp baking soda
- 75g ground almonds
- 120g soft brown sugar
The night / day before, blend together all ice cream ingredients and either pour into a large shallow pyrex dish or into a silicone muffin tray with extra large cavities! Add dollops of the remaining peanut butter and swirl with a knife.
Cover and set in the freezer overnight.
Once set remove from the muffin tray and adjust the size by allowing the pieces to thaw for 5 minutes and cutting with a sharp cookie cutter. Ideally one that is a little smaller than the cookies. If you have used a larger dish, allow to thaw for 5 - 10 minutes and then cut discs out using the same recommended cookie cutter. Start at the edges of the mixture as they will thaw first.
Return to the freezer on a baking paper lined tray until ready to assemble!
Preheat your oven to 180C (350F).
Mix together all cookie ingredients to form a smooth dough. Allow to sit and firm up a little for 10 minutes.
Divide dough into 12 even balls. Place onto two lined baking trays. Press each one down to form a disc. They will spread a little when baking as well. Mine were about 2 inches in diameter prior to baking!
Bake in the preheated oven for 11 - 12 minutes; until lightly browned. Turn the trays halfway through baking.
Allow to cool on the tray.
Once the cookies have cooled, assemble ice cream sandwiches. They can be stored in the freezer and removed 5 to 10 minutes before serving. Wrap in baking paper and a layer of cling film.