Gluten free and Eggless Roasted Banana and Peanut Butter Ice Cream Sandwich


This ice cream sandwich is reminiscent of the peanut butter banana sandwiches I would occasionally get as a kid, when I would look forward to eating them the entire day. What you see here now is a wonderfully evolved version, consisting of the lovely peanut butter cookies I baked recently, along with a scrumptious roasted banana ice cream. This flavour combination is so familiar, yet so different, you just have to try it to get that.

Peanut butter cookie recipe adapted from:

Roasted banana ice cream recipe from:

Peanut Butter Cookies
1/2 cup unsalted butter at room temperature
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
Egg replacer equivalent of 1 egg
1-1/4 cup gluten free all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
Pinch of salt

Roasted Banana Ice Cream
3 ripe bananas
1/3 cup packed light brown sugar
1 tbsn butter
1 cup milk
1/2 cup heavy cream (or use milk instead, if you want a healthier alternative)
2 tbsn granulated sugar
1/2 tsp vanilla extract
1-1/2 tsp lemon juice
Pinch of salt

Peanut Butter Cookies
Line a baking sheet with parchment paper.

In a mixing bowl, using an electric mixer cream the butter and peanut butter together until creamy. Add both the sugars, and cream until soft and fluffy. Add the egg replacer, and mix well, until fully incorporated.

In a separate bowl, sift the flour, baking powder, baking soda and salt together. Mix this sifted flour mixture in the creamed butter mixture using a wooden spoon, until no patches of flour are seen. Chill this dough in the refrigerator for an hour.

Ten minutes before the hour is up, preheat the oven to 190°C. After the dough has chilled for an hour, take about half a tablespoon’s worth of dough, and roll into a 1 inch ball. Place these about 2.5 inches apart on the lined baking sheet. Flatten the dough slightly with your fingers. Bake these cookies for about 7 minutes (8-9 minutes if you want a firmer cookie), until they are a light golden-brown color.

Let the cookies cool before assembly.

Roasted Banana Ice Cream
Meanwhile, make the roasted banana ice cream. Preheat the oven to 200°C.

Slice the bananas into roughly 1/2 inch pieces, and place in a deep baking dish. Sprinkle the slices evenly with the brown sugar and dot them with butter. Toss them until the banana slices are evenly coated. Bake for 40 minutes, or until they become a deep caramel color.


Immediately transfer the bananas and the syrup into a medium sized bowl, and add 1/2 cup of the cream (or milk, if using), and mix well. Do this step quickly, as the caramel syrup hardens quickly. Transfer this mixture into a blender, and add the remaining milk, sugar, lemon juice and vanilla extract. Blend until thick and homogenous. Let this mixture chill in the freezer for 1-2 hours, or until well-chilled.

After the mixture has chilled, pour into an ice cream maker, and churn according to the manufacturer’s instructions.

After churning the ice cream in the ice cream maker, let the ice cream chill in the freezer until its almost hardened, but not quite.

For assembly, take a cookie and place it flat side up. Spoon about a tablespoon of ice cream (or as much as you like, a little more won’t hurt!) on the cookie and spread it. Top this with a second cookie, of a similar size. Repeat for the remaining cookies.

Place in the freezer to chill, and then enjoy!

Makes about 15 ice cream sandwiches.



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