S’mores Ice Cream Sandwich with Healthy 2 Ingredient Peanut Butter Banana Ice Cream
Ya’ll the weather this year has been crazy down here in the south. We had the longest, coldest, snowiest winter and now it feels like we have basically skipped spring. It went from coats and scarves to bikinis in the blink of an eye. And now that it is hot, hot hot the kids are ready for some snacks to cool them down. I love making popsicles and freezing yogurt, but I decided to step it up a notch and make the kiddos some ice cream sandwiches. I knew that I wanted to make it a healthier version than the original, but still make it fun and taste like a special treat. So I combined everyone’s favorite…s’mores…with healthy two ingredient peanut butter banana ice cream. It is the best of both worlds!
- 2 ripe bananas
- 1 Tbsp peanut butter
- 4 Cinnamon Graham crackers (plus 2 more for garnish)
- 2 cups semi sweet chocolate chips
- 10 marshmallows
- Slice bananas into small discs and freeze for 1-2 hours. Place frozen bananas in a blender and pulse until smooth. Once smooth, add peanut butter and blend again.
- Immediately add ice cream to four Graham crackers halves. Top with the other half and "flash freeze" by putting in the freezer for 15-20 minutes. While your sandwiches are freezing, melt the chocolate. Remove the sandwiches from the freezer and dip into the melted chocolate, covering the entire sandwich. Flash freeze once again. Now is a great time to make your Graham cracker crumbs for garnish. I like to place them in a Ziploc bag and mash with a rolling pin. Melt the marshmallows in the microwave, monitoring carefully as marshmallows expand very rapidly in the microwave (I microwaved mine for 30 seconds). Stir well to ensure that they are evenly melted and dip half of the sandwich into the melted marshmallows. Quickly cover the marshmallow end with Graham cracker crumbs to garnish. Flash freeze on last time.
Some quick tips: the bananas will start to look grainy before turning into ice cream, as shown in the picture above. Just keep blending and you will soon end up with a smooth consistency. I like to set my sandwiches on freezer or wax paper. They tend to stick less. I use a cutting board covered with freezer paper for easy transport to and from the freezer. Lastly, if your chocolate is a bit thick and hard to cover your sandwich with, add a small amount of vegetable oil and stir in. A little goes a long way, so start with less and work your way up if you need to.
I made these ice cream sandwiches while prepping dinner one night. It worked perfectly for me as I was already in the kitchen and they were completely frozen and ready to go for dessert. The kids gobbled them up and were begging for more!
That’s a lot of yum all rolled up into one dessert!
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