Healthy Ice Cream Sandwich Recipe

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To store them; peel the bananas, cut them in half and place them in a freezer bag. There are so many other fruits that would be great to mix in. Blueberries, strawberries or peaches. Plop the frozen fruit into the blender and blend away. I used 2 1/2 banana's and 6 cherries. We had more than enough ice cream to make the frozen banana ice.

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Top with a single layer of the 2 ½ sliced bananas. Gently spread the drained, crushed pineapple over the banana slices. Place the cake into the freezer for at least 30 - 45 minutes. Remove from freezer and spread 8 cups of the softened strawberry ice cream over the pineapple layer. Place into the freezer overnight - the longer the better.

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Freeze the cookies for at least an hour. Melt the chocolate chips over a double boiler. Finely chop the almonds. Remove the cookies from the freezer, and scoop your desired amount of ice cream onto one of the frozen cookies. Place another frozen banana bread cookie on top, and gently squeeze the cookies together until it forms a cookie sandwhich.

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Mid-century newspaper archives show other types of banana sandwiches as well: one banana and mayo sandwich got extra protein with the addition of bacon, while another accented bananas with lemon juice, sugar and chopped nuts. Another banana sandwich recipe from the 1930s featured cream cheese, jelly and an optional slice of lettuce.

Banana Split Ice Cream Sandwich Cake

Make Your Banana Ice Cream Sandwiches. Once the banana slices are frozen, add 2 cups frozen banana slices to a food processor or blender with ½ cup Almond milk (or any milk you have on hand). Pulse to get the blending started and once you see it starting to come together you can just blend.

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Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream together the peanut butter and brown sugar for about 1 minute. Then add in the vanilla extract and maple syrup and mix again until combined. In a medium sized bowl add the oat flour, baking powder, and salt. Mix until combined.

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Scoop banana into a large bowl and fold in dice strawberries. Line an 8 x 8 dish with parchment paper. Spread banana mixture into the pan in an even layer. Freeze. Cut banana mixture into squares (use a graham cracker as a pattern) Assemble ice cream sandwiches. Wrap in plastic wrap and place in a freezer bag to store.

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Alternatively, slice bananas and place in a food processor or blender, and process until smooth. Place banana custard into a zip top bag and seal. Snip off a corner, then pipe onto eight graham cracker rectangles. Add fruit to custard, then top with remaining graham crackers. Freeze five minutes, then serve.

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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.

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In a food processor or blender, process ¾ cup of oats into flour. Pour the flour into a large bowl and add in the remaining oats, ground flaxseed, cacao nibs and chia seeds. Mix to combine. Add in the nut butter and liquid sweetener and mix until a sticky dough forms.

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Line a 13x9-inch baking pan with heavy-duty foil, letting excess extend over sides of pan. Place half of ice cream sandwiches in bottom of pan, cutting sandwiches to fit and totally cover bottom of pan as necessary. Spread hot fudge sauce over sandwiches. Top with banana slices. Pour butterscotch topping over bananas.

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Beat in the vanilla. In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add about 1/3 of the flour mixture to the butter mixture and beat well. Add half the milk and beat until just blended.Add another third of flour and blend. Pour in remaining milk, beat well and then mix in remaining flour.

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Directions. Heat oven to 350°F with a rack in the middle. In a baking dish, toss bananas with raw sugar. Bake until bananas are fall-apart tender and thick stacks of sugar syrup bubble on top of each other, about 30 minutes. Transfer bananas to blender or food processor and add salt, lemon juice, cream, and milk.

Banana Split Ice Cream Sandwich Cake

STEP 1. Heat oven to 350°F. STEP 2. Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, eggs and vanilla.

Healthy Ice Cream Sandwich Recipe

Place the bananas into a food processor and puree until smooth, scraping down the sides as you go. When the mixture is almost smooth and creamy- add in the chocolate chips and pulse 4-5 times until mixed. Spoon the banana ice cream onto 1 cookie, top with another and place on a baking sheet. Continue for the rest of the sandwiches.

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Spread the banana ice cream onto one of the cookie halves, ensuring its evenly spread to the edges and corners. Place the other cookie half on top of the ice cream and then wrap the entire sandwich in the cling film and place in the freezer for approximately an hour or until the cookies have frozen and the ice cream is firm.