Banana Split Ice-Cream Sandwiches

Health score
4%
Banana Split Ice-Cream Sandwiches
45 min.
6
293kcal

Suggestions


Indulge in a delightful treat that perfectly captures the essence of a classic dessert with a unique twist: Banana Split Ice-Cream Sandwiches! This delightful recipe combines the natural sweetness of ripe bananas with creamy vanilla ice cream, crunchy dry-roasted peanuts, and a drizzle of rich chocolate syrup, all lovingly sandwiched between warm, freshly baked cookies. In just 45 minutes, you can whip up a dessert that not only satisfies your sweet tooth but also impresses your friends and family.

Picture this: as you bite into the soft cookie exterior, the chilled, creamy filling reveals itself, creating a medley of textures that dance on your palate. Each bite is a burst of flavor, pairing the fresh taste of bananas with the rich indulgence of chocolate and the delightful crunch of peanuts. Perfectly portioned for six people, this recipe is ideal for gatherings, family celebrations, or simply a cozy night in.

What makes this recipe even more appealing is its balance of flavors and textures combined with delightful presentation featuring maraschino cherries perched atop each sandwich. Not only is it a feast for the taste buds, but it's also a treat for the eyes! So gather your loved ones, don your apron, and prepare to whip up this irresistible dessert that will leave everyone asking for seconds!

Ingredients

  • 0.8 cup bananas ripe mashed ()
  • tablespoons chocolate syrup 
  • tablespoons roasted peanuts divided coarsely chopped
  • large eggs 
  • tablespoons flour all-purpose sifted
  • cups vanilla ice cream low-fat softened
  •  maraschino cherries drained
  • tablespoons powdered sugar 
  • 0.3 teaspoon vanilla extract 
  • tablespoons cool whip fat-free frozen thawed

Equipment

  • baking sheet
  • baking paper
  • oven
  • whisk
  • blender

Directions

  1. To prepare cookies, combine sugar and flour, stirring with a whisk.
  2. Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.
  3. Preheat oven to 35
  4. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle.
  5. 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 the remaining batter, reusing the parchment paper.
  6. To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.
  7. 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. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, 1 teaspoon peanuts, and 1 cherry.
  8. Serve immediately.

Nutrition Facts

Calories293kcal
Protein10.26%
Fat25.92%
Carbs63.82%

Properties

Glycemic Index
27.63
Glycemic Load
12.58
Inflammation Score
-4
Nutrition Score
8.1034782658453%

Flavonoids

Catechin
1.72mg
Epicatechin
0.01mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:292.99kcal
14.65%
Fat:8.66g
13.32%
Saturated Fat:2.73g
17.04%
Carbohydrates:47.96g
15.99%
Net Carbohydrates:45.54g
16.56%
Sugar:31.45g
34.95%
Cholesterol:45.4mg
15.13%
Sodium:103.9mg
4.52%
Alcohol:0.06g
100%
Alcohol %:0.05%
100%
Protein:7.71g
15.42%
Manganese:0.41mg
20.35%
Vitamin B2:0.27mg
15.77%
Phosphorus:137.79mg
13.78%
Vitamin B3:2.25mg
11.24%
Calcium:107.84mg
10.78%
Selenium:7.49µg
10.69%
Magnesium:41.22mg
10.3%
Folate:39.87µg
9.97%
Fiber:2.41g
9.65%
Potassium:331.94mg
9.48%
Vitamin B1:0.14mg
9.14%
Vitamin B6:0.18mg
8.78%
Copper:0.17mg
8.67%
Vitamin B5:0.64mg
6.42%
Vitamin B12:0.38µg
6.32%
Iron:1.13mg
6.28%
Vitamin A:300.11IU
6%
Zinc:0.87mg
5.82%
Vitamin C:3.07mg
3.73%
Vitamin D:0.22µg
1.45%
Vitamin E:0.19mg
1.26%
Source:My Recipes