Recipe

Golden Banana Brownie Ice Cream Sandwiches

Golden Banana Brownie Ice Cream Sandwiches

Enjoy our newest flavor wedged between delicious vegan and gluten-free brownie cookies by Will Frolic for Food.

 

We are loving all of the buzz surrounding the newest addition to our Coconut Bliss lineup - Golden Banana Brownie Swirl! Renee Byrd of Will Frolic for Food has enhanced all the flavors we love in this new ice cream with these Golden Banana Brownie Ice Cream Sandwiches.

“Creamy banana ice cream flecked with brownie bits and fudge swirl, layered with fresh banana and smashed between chocolate brownie cookies. Gluten-free. Plant-based. And really dang delicious! This recipe is so easy and delightfully fun to make. Decadent, of course, but with “health” snuck in. Don’t you just love when treats are good for you? It’s like hitting the jackpot.” - Renee Byrd. Head to her website for more blissful recipes and read the rest of her blog post dedicated to this amazing recipe!

 

Ingredients:
  • 1 1/2 cups almond meal
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil
  • 1/4 cup (2 oz) dark chocolate chips
  • pinch sea salt + more for topping cookies
  • splash vanilla extract or almond liqueur
  • 1 pint Coconut Bliss Golden Banana Brownie Swirl ice cream
  • 1 ripe banana

 

Directions:
  1. Preheat oven to 350F. Line a baking sheet with parchment paper (this is a must otherwise the cookies will stick to your baking sheet).
  2. Add 1 1/2 cups almond meal, 1/2 cup maple syrup and 1 tbsp room temp coconut oil to a mixing bowl. Stir loosely together into a slurry.
  3. In a small sauce pot combine the 1/4 cup chocolate chips and remaining 1 tbsp coconut oil. Melt and stir together over low heat until beginning to melt, them cut off the heat. Allow ambient heat to melt the chocolate chips and coconut oil, stirring to completely combine.
  4. Add melted chocolate to the almond meal slurry along with a pinch sea salt and splash vanilla extract (or almond liqueur). Stir everything together until you get a sticky, glossy ball of dough.
  5. Pat your cookie dough into a rough ball and add to the center of your parchment lined baking sheet. Top the cookie dough ball with another sheet of parchment paper and use a rolling pin to roll the cookie dough out into a rectangle (about 1/4” thick). Sprinkle with a generous pinch of flaky sea salt. 
  6. FOR SQUARE ice cream sandwiches — prick the rectangle of cookie dough all over with the tines of a fork and bake for 10 mins on the center rack. Let cool to room temp. Then cut your big cookie down the center (as pictured). Freeze your cookie for 10 mins. While the cookie is freezing, remove your ice cream from the freezer to soften up a bit.
  7. Remove the cold cookie from the freezer and spread the ice cream out evenly on each half of your cookie. Slice a banana into coins and add to one half of the ice cream covered cookie. Lift one side of the cookie and gently place on the other side, pressing down to bring everything together. Use a spoon to even out outside edges, then refreeze for minimum 1 hour.
  8. Once hard frozen cut into squares and either serve immediately or refreeze until ready to eat. Best kept frozen and stored sealed in Tupperware.
  9. FOR CIRCLE ice cream sandwiches — use a round cookie cutter (or mason jar lid) to cut out circles in your large rectangle of cookie dough. Carefully remove the excess cookie dough from between the cut out circles. You can EITHER roll out the excess cookie dough and repeat OR simple make golf-ball sized balls out of the excess dough and press to flatten into circles.
  10. NOTE: cut-out cookies are more delicate and hard to move but are aesthetically more attractive, keep that in mind. Spread the circle cookies out a bit on your baking sheet — they do not rise or spread. Prick each cookie all over with a fork. Bake for 9 mins on the center rack. Remove, let cool to room temp. Then freeze your cookies for 10 minutes. While the cookies are freezing, remove your ice cream from the freezer to soften up a bit.
  11. Remove the cold cookies from the freezer and add a BIG scoop of ice cream to half of your cookies. Slice a banana into coins and press the banana coins into the ice cream. Top each ice cream scoop with another cookie and press firmly together to spread the ice cream to the edges. Use a spoon to even out the outside edges, then refreeze for minimum 1 hour.
  12. Once hard frozen cut either serve immediately as-is or refreeze until ready to eat. I prefer to cut the circles in half for better portion control. Best kept frozen and stored sealed in Tupperware.
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