I am not a huge fan of using bananas in desserts, but these Banana Fudge Swirl and Peanut Butter Cookie Ice Cream Sandwiches are incredible! Since fresh bananas are used, the flavor is natural and subtle. And the fudge swirl adds a sweet richness that pairs so well with the light flavor of the ice cream. And when sandwiched between two soft peanut butter cookies, this ice cream is taken to another level of deliciousness. Banana, peanut butter, and chocolate? This sandwich has it all!
Banana Fudge Swirl and Peanut Butter Cookie Ice Cream Sandwich
The Peanut Butter Cookies
1 stick of butter, softened
1 cup brown sugar
1/2 cup white sugar
1/2 cup natural chunky peanut butter
1 tsp vanilla
2 cups flour
1 teaspoon baking soda
1 tsp salt
The Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
2 cups mashed bananas
1/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup coconut rum
The Fudge Swirl
1/2 cup semi sweet chocolate
4 tbs butter
1/4 cup evaporated milk
1/2 cup powdered sugar
Baking the Peanut Butter Cookies
Preheat oven to 375 degrees. In a large mixing bowl, combine butter, sugars, peanut butter, eggs and vanilla. In a separate mixing bowl, sift remaining dry ingredients together. Gradually mix dry ingredients into wet ingredients until thoroughly combined. Scoop tablespoonfuls of the batter onto parchment lined baking sheets, leaving about 1 1/2 inches between each cookie. Bake for 8 minutes then remove from oven and leave on baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. You should have about 32 cookies.
Making the Fudge Swirl
In a small saucepan, melt chocolate and butter over low heat then mix in evaporated milk. Once combined, gradually mix in powdered sugar. Stir consistently until the sauce is completely smooth. Remove from heat and allow to cool. Transfer to a separate container to place in the refrigerator to chill.
Making the Ice Cream
In a large mixing bowl, whisk together all ice cream ingredients until thoroughly combined and sugar has dissolved. Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed. Place ice cream in the freezer to finish freezing.
Once ice cream is firm (about 2-3 hours), remove from freezer and swirl fudge sauce throughout ice cream. A butter knife works well for this. Once the fudge sauce is swirled throughout the ice cream, return to freezer until ice cream is firm again.
Making the Ice Cream Sandwiches
Once the cookies have cooled completely and ice cream is firm, place one heaping scoop of ice cream onto a cookie and top with a second cookie and press slightly. Repeat this process for as many sandwiches as you would like to make or plan on eating. I recommend only making as many sandwiches as you plan on eating or serving at one time because the cookies will stay soft. You can certainly freeze the sandwich after it is made and it will still taste amazing, but the cookie will be much more firm and chewy straight from the freezer.
To garnish, roll the sides of each ice cream sandwich in chocolate chunks or shavings. Enjoy!!!
2 Replies to “Banana Fudge Swirl and Peanut Butter Cookie Ice Cream Sandwich”
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Thank you so much! I will definitely check it out!