Peanut butter and banana nice cream sandwiches
Keep a stock of these super yummy biscuit sandwiches in your freezer for a satisfying sweet snack anytime you please!
310 g, frozen chunks (buy 500g)
Vanilla bean extract, alcohol free
Plain peanut butter powder
WW Biscuit, Choc Chip Shortbread
24 biscuit(s), (24 x 10g biscuits)
- Process frozen banana in a large blender or food processor until smooth and creamy. Add vanilla extract and pulse to combine (do this step in 2 batches if you have a small blender or food processor). Spread the mixture into into a 30 x 20cm slice tin. Smooth the surface, cover and freeze for about 3 hours or until solid.
- Mix peanut butter powder with 2 tablespoons cold water in a small bowl until smooth and combined. Spread peanut butter evenly over flat side of each biscuit. Place biscuits, peanut butter-side up, on a tray.
- Remove banana nice cream from freezer. Working quickly, use a 4cm round cookie cutter to cut 12 rounds from the nice-cream. Top 12 biscuits with the nice cream rounds, then sandwich with the remaining biscuits, peanut-butter-side down. Sift cocoa powder over 1 side of each sandwich. Place biscuits in a single layer in a large reusable container and return to the freezer until ready to serve.
TIPS: Ice-cream sandwiches will keep in a reusable container in the freezer for up to 2 months. Left over banana nice cream can be re-blended to enjoy as a healthy snack or dessert. Place nice cream into blender or food processor and process until smooth and creamy. Spoon into a reusable container and freeze for up to 2 months.