BANANA ICECREAM SANDWICH

Banana icecream sandwich

INGREDIENTS

200g peanut butter
(crunchy or smooth is fine)

175g golden caster sugar

75g dark chocolate chopped into chunks

1 large egg

For the ice cream
3 bananas peeled, chopped and frozen in advance

2 tbsp double cream

1 tsp vanilla essence

METHOD

Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment.
Put the nutty spread, sugar, ¼ tsp fine table salt and chocolate pieces in a bowl and blend well in with a wooden spoon.
Crack in the egg and mix again until the mixture clumps together and forms a dough.
Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets.
Press the treats down with the rear of a fork to crush them a bit.
(The cookies can be frozen for up to two months – to cook from frozen, add an extra 1-2 mins to the cooking time.)
Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
In the interim, put the bananas, cream and vanilla in a nourishment processor and mix until they make a thick dessert.
Scoop into balls with a frozen yogurt scoop, and sandwich between the treats. Serve right away.