I know. So hard to believe!
Let me show you the way, friends.
I am so. damn. excited. about this blog post.
This recipe is the love child of a couple of very famous recipes. The first is from the popular blog Two Peas and their Pod for Two-Ingredient Peanut Butter Banana Ice Cream. The second from the Kraft Peanut Butter Jar for Super-Easy Peanut Butter Cookies.
I know we all have this situation at home from time to time. And if you’re anything like me, you let 63 frozen bananas pile up in the freezer before you’re inspired to use them.
No better use than frozen dessert, just in time for summer!
I have a pretty crappy blender. I think perhaps there wasn’t enough liquid in the recipe to get it going properly, but I ended up transferring my partially processed bananas to a container I could use my hand blender in, and it worked much better.
If you have a wicked blender like a Vitamix then no need to worry. Other than the worry of me robbing you of your Vitamix.
This recipe has been around on the back of peanut butter jars forever. It is not healthy per se, but it is quick, easy and foolproof. Perfect for non-bakers (that’s me!).
This recipe is also gluten and dairy-free. Disclaimer – I feel like any time a recipe or product makes a ‘so and so-free’ claim, it’s implied that those ingredients are ‘bad’. That is not my intention. They are not bad. They are foods. I don’t believe in ‘bad’ foods.
Depending on the size of your balls (tee hee), the recipe makes anywhere from 20-24 cookies.
You can even stop right there and just eat the cookies too. They’re a crown pleaser, every time.
Once you’re prepped, it takes a couple of minutes to slap ‘em together and you’re ready to go.
Make sure you slam back any unused left over ‘ice cream’. It’s almost impossible to believe you’re eating just eating bananas with a touch of pb.
Now, enjoy the fruits of your very limited labour!
Four Ingredient Peanut Butter Banana ‘Ice Cream’ Sandwiches
- 4 small very ripe bananas (frozen)
- 2 tablespoons peanut butter
- 1 cup peanut butter
- ½ cup granulated sugar
- 1 large egg
||Preheat oven to 325F. Mix 1 cup peanut butter, sugar and egg in a small bowl until well combined. Roll in to 20-24 equal sized balls and transfer to lined baking sheet. Press each ball down with a fork. Bake for 10-12 minutes, until edges just very slightly start to brown. |
||While cookies are baking. Remove bananas from the freezer and microwave for 30-45 seconds until they are thawed just enough to peel easily, but still frozen inside. |
||Transfer bananas to a blender, food processor or to a container in which a hand blender can be used. Blend until bananas reach a smooth, soft serve ice cream type consistency. Add peanut butter and blend until well combined. Transfer to a freezer safe bowl or container and place in freezer until cookies are baked and cooled to room temperature (you can put them in the fridge or freezer to help them along). |
||Remove 'ice cream' from freezer and stir until soft serve consistency reached. If it is frozen solid, allow to sit at room temperature for a few minutes before stirring. Spread a heaping tablespoon of banana filling on to cookie and sandwich with second cookie. |
||May be eaten immediately. If making ahead, be sure to pull the sandwiches out 5-10 minutes before serving. |