Get the Recipe
Tips and tricks for making the best sandwiches at home.
"Have you ever done anything with peanut butter and bananas?" Erin asked me. And I had to answer no. Peanut butter? Sure thing. Bananas? You bet. But together? Not so much. And that admission turned into something of a small obsession: I had to try this right now.
Enter the banana peanut butter ice cream sandwich: banana ice cream smooshed between soft but rich peanut butter and oat cookies.
This ice cream may be my new favorite banana treatment, a simple reformulation of a standard ice cream base where bananas take the place of eggs. In a way the bananas are better than eggs, because you can toss them with raw sugar and bake them for half an hour until they melt into a banana caramel sauce, and you could frankly stop the recipe right there as you lick it all up with a spoon.
Or you could blend the bananas with dairy, chill, and churn. No judgements either way.
The peanut butter cookies aren't much harder. They're a loose adaptation of Smitten Kitchen's peanut butter cookies, which are themselves an adaptation of Magnolia bakery's rendition. Since the cookies are destined for ice cream sandwiches, they should be cakey and soft to keep their ice cream payload safe inside, so I use more brown sugar, more eggs, and cake flour for a soft, puffy crumb. I also add oats for chewiness, and enough peanut butter to make these very satisfying cookies in their own right. But do yourself a favor and serve them with the ice cream. They beat the pants off an Elvis sandwich.