Banana, maple syrup and chocolate ice-cream sandwich
2 hr 10 min
Delicious homemade fruity ‘ice-cream’ sandwiched between crunchy sweet biscuits makes the ultimate not-so-naughty treat. Keep in a container in the freezer for when the sweet cravings hit. Remove from the freezer 15 minutes before eating to soften slightly.
120 g, frozen, chunks
Arnott's Biscuits, Butternut Snap
10 g, chopped
- Process banana chunks and maple syrup in a food processor until smooth and creamy. Using a spoon, pile the ‘ice cream’ onto the base of 2 biscuits, then sandwich each with a second biscuit. Smooth edges with a small knife. Sprinkle chocolate over a plate. Roll 1 side of each sandwich in chocolate. Transfer to a container and place in the freezer for at least 2 hours to firm up before serving.