Ingredients
Scale
For the Banana Ice Cream:
- 3 ripe bananas
- 1 Tbsp. non-dairy milk
- 2 tsp. maple syrup (optional, the bananas provide a lot of sweetness as is)
- 1 tsp. vanilla extract
For the Peanut Butter Cookies:
- 1/2 c. peanut butter, smooth or chunky (almond or sun butter works too)
- 1/2 c. white beans, rinsed and drained
- 1/2 c. gluten-free old-fashioned oats
- 2 Tbsp. applesauce
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/3 c. non-dairy chocolate chips (plus more for rolling) – optional
Instructions
To make the banana ice cream
- Line a small rectangular dish (I used a 6×4 sized dish) with parchment paper. Feel free to use whatever size or dish you have (you can even use a round pan). Just know that the bigger you use, the thinner the ice cream filling is vs. the small the pan, the thicker the slices.
- Blend everything up in a high-speed blender until smooth. Place into the dish and freeze until set (approximately 2+ hours).
To make the cookies
- Preheat oven to 350 degrees.
- In food processor blend everything (except the chocolate chips) together smooth, yet thick enough to form into a dough. Fold in chocolate chips.
- Roll about 1 Tbsp. of dough into a ball between hands and place on a parchment paper-lined baking sheet. Shape with your hands by gently flattening dough down into 2″ diameter circles. These will not spread while baking so it’s important to shape them prior to.
- Bake for 12-15 minutes until lightly brown along the edges and allow to cool on the baking sheet. Transfer to the freezer until ready to assemble.
To assemble
- Take a 2″ circle biscuit cutter and make cut-outs in the dish holding the banana ice cream. Place in between 2 frozen cookies (optional: coat with non-dairy chocolate chips) and freeze again until fully set.
