Ginger Cookie Banana Nice Cream Sandwiches
Currently typing up this post with one hand since I accidentally burnt my other one pouring boiling water. I know. Silly me! Thankfully, the burn is not too severe and google articles came to the rescue. Meanwhile, I’m glad that today’s recipe involves something frosty making it all the much easier for my hand to hold.
These ginger cookie banana nice cream sandwiches are a godsend. I had a few cookies lying about from holiday baking (always a great problem) and making ice cream sandwiches were the perfect course of action. They elevate cookies to a transcendent dessert level plus it boosts the overall shelf life because of the freezer time.
I also just want to take a moment to gush about banana nice cream! I love how one ingredient can be transformed to something so luscious and creamy.
You might be wondering what in the world “nice cream” is. So to keep it short, it’s a generic term referring to fruit based ice creams usually made with minimal ingredients. Despite what other blogs say, you definitely will taste the banana (shocker!) which is what I want anyway. The combination of ginger and banana is lovely. Cozy and refreshing all at once.
I left my ginger cookie banana nice cream sandwiches bare but you could definitely dress this up with a manner of different toppings. Drizzled or dipped in chocolate would be amazing. Or rolling in cereal pieces or sprinkles. Go wild! It’s you ice cream sammy after all.
Just A Few Tips
- Freeze the bananas the night before, making sure they are overripe for the right amount of sweetness and creamy texture. Just peel the bananas, slice them into chunky pieces then freeze in a ziploc bag.
- These ginger ice cream sandwiches can be easily dressed up or down. To mix things up you can always…
Half dip in melted chocolate
Cover the sides with sprinkles, cereal pieces, lil marshmallows or chocolate chips
Spread a dollop of caramel or dulce de leche onto each cookie
If these cookies look familiar it’s because they are the same ones that I made a few months ago. Although the cookie recipe is outlined below, you may want to check out the original post for more in-depth tips.
Ginger Cookie Banana N’ice Cream Sandwiches
Ingredients
Soft Ginger Cookies
- 130 g (1 cup) all purpose flour sifted
- 102 g (1 cup) oat flour sifted
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp fresh ginger* finely minced
- 46 g (¼ cup) vegan butter or solid coconut oil room temperature
- 60 g (½ cup) coconut or muscovado sugar
- 50 g (3 tbsp) molasses or agave
- 1 tbsp plant based milk
- 1 tsp vanilla
Banana Nice Cream
- 4 ripe bananas frozen, chopped
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silpat.
- In a large bowl, combine the flours, baking soda, baking powder, cinnamon, ginger and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add in the butter and coconut sugar, beating until slightly pale and fluffy, around 2-3 minutes. Pour in the rest of the liquid ingredients and beat on medium high speed until fully incorporated. Slowly add in the flour mixture and beat until a dough forms.
- Using an ice cream scooper, transfer scoops of dough to the lined baking sheets, spacing them about an inch a part. Flatten each dough ball and sprinkle with some sparkling sugar. Place in the oven and bake for 6-8 minutes or longer if you want a crispier cookie. Leave to cool completely.
- Meanwhile, process the frozen bananas in a food processor until creamy and resembles soft-serve ice cream. (if the ice cream is melting too fast, just place in the freezer for about 5 minutes).
Assembly
- Immediately spoon the ice cream on to each cookie then place a cookie over the ice cream, pressing down gently to form a sandwich. Serve immediately or wrap each sandwich in cling wrap and place in the freezer for future snacking.
Notes
Some items you might need
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