Quick banana ice cream sandwiches

Bake peanut butter cookies and blitz frozen bananas with cream and vanilla to make this impressive speedy dessert. Kids will think they've hit the jackpot

  • Prep:15 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 763
  • fat 43g
  • saturates 16g
  • carbs 71g
  • sugars 65g
  • fibre 6g
  • protein 18g
  • salt 0.8g


  • 200g peanut butter(crunchy or smooth is fine)
  • 175g golden caster sugar
  • 75g dark chocolate, chopped into chunks
  • 1 large egg
  • 3 bananas, peeled, chopped and frozen in advance
  • 2 tbsp double cream
  • 1 tsp vanilla essence



Make sure the bananas are frozen solid before blitzing. If the ice cream consistency is too soft to scoop, put it back in the freezer for 10 mins. 


  1. 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.

  2. 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.

  3. 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.

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