FAT BANANA ICE CREAM SANDWICH RECIPES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well 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 cookies down with the back of a fork to squash them a little. (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.
• Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.

Steps:

• Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan with nonstick spray, line with parchment paper and spray parchment.
• In a medium bowl, whisk to combine the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar on medium speed until well blended. Beat in eggs, one at a time, then beat in the bananas. Reduce the speed to low and add the flour mixture, stirring until just combined. Stir in the vanilla extract and chocolate chips.
• Transfer batter to the prepared baking dish and spread to make smooth and even. Sprinkle 1/4 cup sugar over the top, then bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely.
• Use a serrated knife and carefully slice the banana cake in half horizontally. Remove the top half and set aside. Spread the ice cream in a smooth layer over the cake, then top with the caramel sauce. Place the top back on the bread and run a knife flat along the edge to make smooth.
• Insert 8 popsicle sticks into the ice cream, 4 evenly spaced on opposite sides. Cover with plastic and freeze until set, at least 6 hours and up to overnight.
• In a medium bowl, combine the white chocolate chips and oil. Melt in the microwave or over a double boiler. Let cool to room temperature.
• Line a baking sheet with wax paper. Remove the cake from the freezer and cut into 8 equal sandwiches. Holding the popsicle sticks, dip the edge of the sandwich on a diagonal into the chocolate, coating from the top corner all the way to the bottom corner. Top the chocolate with sprinkles. Place on a wax lined baking sheet and return to freezer until ready to serve.
• Sprinkles:.
• https://www.fancysprinkles.com/collections/fancy-sugars/products/unicorn-dust-fancy-glitter-sugar.