Fruity banana ice cream sandwiches

Fruity banana ice cream sandwiches recipe

4 ratings

This fun, fruity treat has all the flavours of apples, berries and bananas in every bite. Chewy oat, apple and blueberry cookies are drizzled with a colourful blackberry icing and sandwiched together with the easiest ice cream you'll ever make - made just with frozen bananas. See method

  • Serves 7 (makes 7)
  • 15 mins to prepare, 15 mins to cook plus cooling and freezing
  • 386 calories / serving
  • Freezable

Ingredients

  • 110g unsalted butter, at room temperature
  • 110g light brown soft or muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 60g wholemeal flour
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 150g rolled oats
  • 30g dried apple, cut into small pieces
  • 40g dried blueberries
  • 5 fresh or frozen (and defrosted) blackberries
  • 2-3 tbsp icing sugar
  • 3 very ripe bananas, sliced then frozen

Each serving contains

  • Energy

    1625kj
    386kcal
    19%
  • Fat

    16g 23%
  • Saturates

    8g 42%
  • Sugars

    36g 40%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 59.2g Protein 5.3g Fibre 3.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper. Put the butter, sugar, egg and vanilla extract in a mixing bowl and whisk until pale and fluffy. Add the flour, baking powder and sea salt and whisk to combine. Stir in the oats, dried apple and blueberries until evenly distributed.
  2. Spoon heaped tablespoons of the mix onto the baking trays, leaving a 2-3cm gap between them. Bake for 12-14 mins until golden. Remove and leave to cool on the trays for 10 mins before transferring to a wire rack to cool completely.
  3. Blitz the blackberries in a food processor, then pass through a sieve into a bowl. Put the icing sugar in a bowl and stir in the blackberry juice, half a teaspoon at a time, until you have a thick, pourable icing (you might not need it all). Drizzle over the cookies and leave for a few mins to set.
  4. Meanwhile, put the frozen bananas in a food processor and blitz for a few mins, scraping down the sides now and again, until you have a smooth, soft ice cream.
  5. To serve, sandwich a scoop of banana ice cream between 2 cookies, gently pressing down so that the ice cream squeezes out of the sides a little. Serve immediately.

Freezing and defrosting guidelines (unassembled, un-iced cookies only)

Cooked and un-iced cookies can be frozen if making ahead. To serve, defrost the cookies fully in the fridge, then bake for 3 mins at gas 6, 200°C, fan 180°C to refresh. Cool, then ice and assemble as above.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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