Sunday, July 15, 2012

Banana Ice Cream Sandwiches

A few weeks ago, my husband brought a KitchenAid Ice Cream attachment into our apartment. Oh, what a mistake that has been. Since entering our kitchen–under the false pretense as an "anniversary gift"–that attachment has been churning out quart after quart of delicious homemade ice cream. Our freezer is full, our tummies ache and our clothes are fitting a little tighter these days. Honestly, it's really not my fault that we've become an ice cream factory. My husband is actually the mastermind behind the espresso, cookies and cream and s'mores flavors that have been a constant relief from this summer heat. Before we eventually break this attachment from over-use, I wanted to create a lighter, more seasonal flavor. Banana was the perfect choice! Instead of the heavy cream base, I've swapped in a coconut milk base to lighten it up a bit. Make sure your coconut milk isn't fat free, because fat is what gives ice cream that thick, creamy texture. Wedging it between two peanut butter cookies just seemed necessary. Those flavors are made for each-other (just like my husband and his ice cream maker.)

Banana Ice Cream Sandwiches
Banana Ice Cream
makes about 1 1/2 quarts 

5 egg yolks
½ cup brown sugar
2 cups coconut milk (full fat)
1 cup half & half
½ teaspoon salt
½ vanilla bean, split lengthwise, seeds scraped out
2 large ripe bananas, puréed or mashed


1. In a large heatproof bowl, whisk together the egg yolks and half of the brown sugar until combined, then set aside. In a medium saucepan, combine the remaining brown sugar, half and half, coconut milk, salt and vanilla seeds with the bean. Whisk over medium-high heat until almost boiling. Small bubbles will start to form around the edges. Slowly pour about 1/3 of the hot milk mixture into the egg yolk mixture, whisking constantly. Now slowly pour the egg mixture back into the remaining milk mixture and whisk over medium heat for about 3 minutes, or until the mixture coats the back of a spoon. Strain mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature. Stir in puréed bananas, cover and refrigerate for at least 2 hours or overnight.

2. Freeze ice cream base according to your machine's instructions, then place in a chilled container and freeze for an additional 2 hours. 

Peanut Butter Cookies 
makes about 2 dozen cookies 
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup light brown sugar, packed
¾ granulated sugar
1 cup (2 sticks) butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter

1. Preheat oven to 375° F. In small bowl, combine flour, baking soda and salt. Cover two baking sheets with parchment paper or baking liners and set aside.

2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Add eggs, one at a time, beating until fully incorporated. Add in vanilla extract. Slowly beat in flour mixture. Mix in peanut butter until just incorporated. Refrigerate dough for 2 hours. 

3. Use a small ice cream scoop to make even sized dough balls. Place onto baking sheets, leaving at least 1 inches between each ball. Top the dough with a sprinkle of sugar and bake for 11 minutes or until golden brown around the edges and just set in the middle. Cool completely before assembling ice cream sandwiches.

Assemble the ice cream sandwiches 
Pack a dry measuring cup with the ice cream and use a butter knife to release the "puck" right onto one of the peanut butter cookies. Top with the other cookie and eat right away or wrap and freeze for later. Sandwiches are best eaten within the week.

Time to enjoy this ice cream sandwich outside.
Since cooling options in NYC are limited, we're just gonna sit in this fountain.
Next time I will not be bringing the pooches with me.

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  1. The ice cream sandwiches look totally inviting!
    Love the photo of you and your two sweeties. Beautiful clicks.

  2. I'm sure these would have been Elvis Favourites! I suggest you send this recipe to Graceland and see if they will buy some rights to market them on the grounds.