BANANA SPLIT ICE CREAM SANDWICH RECIPES

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BANANA SPLIT ICE CREAM SANDWICHES RECIPE: HOW TO MAKE IT



Banana Split Ice Cream Sandwiches Recipe: How to Make It image

Enjoy a banana split without the spoon! We captured the flavors of this popular sundae, serving it up sandwich-style. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 12-15 servings.

Number Of Ingredients 5

Brownie for Ice Cream Sandwiches
1/2 cup chopped pecans
1/2 cup hot fudge ice cream topping, warmed
4 cups strawberry ice cream, softened
1 medium firm banana, thinly sliced

Steps:

  • Prepare batter for Brownie for Ice Cream Sandwiches. Pour into prepared pan; sprinkle with pecans. Bake and cool according to recipe directions., Cut brownie in half widthwise. Spread hot fudge topping over one brownie half; spread with ice cream and layer with banana slices. Turn over remaining brownie half; place over bananas. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Wrap in plastic. Freeze until serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BANANA SPLIT ICE-CREAM SANDWICHES RECIPE | MYRECIPES



Banana Split Ice-Cream Sandwiches Recipe | MyRecipes image

This, crisp vanilla cookies add a textural twist to conventional banana split ingredients in this delightful sweet treat.

Provided by Katherine Cobbs

Yield 6 servings (serving size: 1 sandwich)

Number Of Ingredients 13

Cookies:
7 tablespoons powdered sugar
6 tablespoons sifted all-purpose flour
¼ teaspoon vanilla extract
1 large egg
Filling:
2 cups vanilla low-fat ice cream, softened
¾ cup ripe mashed banana (about 1 1/2 medium bananas)
6 tablespoons coarsely chopped dry-roasted peanuts, divided
Remaining ingredients:
6 tablespoons frozen fat-free whipped topping, thawed
6 tablespoons chocolate syrup
6 maraschino cherries, drained

Steps:

  • To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg; beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.
  • Preheat oven to 350°.
  • Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with remaining batter, reusing the parchment paper.
  • To prepare filling, combine ice cream and banana in a chilled bowl, stirring well. Place 1/4 cup peanuts in a shallow bowl. Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in peanuts.
  • Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry. Serve immediately.

Nutrition Facts : Calories 292 calories, CarbohydrateContent 49.8 g, CholesterolContent 47 mg, FatContent 7.7 g, FiberContent 2 g, ProteinContent 6.9 g, SaturatedFatContent 2.2 g, SodiumContent 136 mg

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Enjoy a banana split without the spoon! We captured the flavors of this popular sundae, serving it up sandwich-style. —Taste of Home Test Kitchen
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