Banana Split Ice-Cream Sandwiches

Health score
4%
Banana Split Ice-Cream Sandwiches
45 min.
6
321kcal

Suggestions


Indulge in the delightful world of Banana Split Ice-Cream Sandwiches, where nostalgia meets innovation in a sweet treat that will impress both young and old alike. This easy-to-follow recipe offers a fun twist on the classic banana split, turning it into a portable dessert that’s perfect for any occasion. Imagine biting into layers of soft banana-infused cookies, enveloping a luscious combination of creamy vanilla low-fat ice cream and ripe mashed bananas, all crowned with a cherry and a drizzle of chocolate syrup!

With each bite, you’ll experience a delicious textural contrast—from the crunchy dry-roasted peanuts that provide a delightful crunch, to the creamy whipped topping that adds an airy finish. Not only will these Ice-Cream Sandwiches satisfy your sweet tooth, but they are also a healthier alternative to traditional desserts, making them ideal for those seeking a guilt-free indulgence. Ready in just 45 minutes, this recipe serves six and allows you to create a stunning centerpiece for gatherings, parties, or simply a fun family treat at home.

So roll up your sleeves and get ready to create a dessert that’s not only delectable but also sure to become a beloved family favorite. Your taste buds will thank you!

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

  • bowl
  • 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; 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; 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 remaining batter, reusing the parchment paper.
  6. To prepare filling, combine ice cream and banana in a chilled bowl, stirring well.
  7. Place 1/4 cup peanuts in a shallow bowl.
  8. 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. Lightly roll the sides of each sandwich in peanuts.
  9. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry.
  10. Serve immediately.

Nutrition Facts

Calories321kcal
Protein9.64%
Fat24.03%
Carbs66.33%

Properties

Glycemic Index
27.63
Glycemic Load
12.58
Inflammation Score
-4
Nutrition Score
8.6156521595043%

Flavonoids

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

Nutrients percent of daily need

Calories:320.89kcal
16.04%
Fat:8.77g
13.49%
Saturated Fat:2.78g
17.37%
Carbohydrates:54.47g
18.16%
Net Carbohydrates:51.79g
18.83%
Sugar:36.42g
40.47%
Cholesterol:45.4mg
15.13%
Sodium:111.1mg
4.83%
Alcohol:0.06g
100%
Alcohol %:0.05%
100%
Protein:7.92g
15.84%
Manganese:0.45mg
22.26%
Vitamin B2:0.27mg
16.07%
Phosphorus:150.69mg
15.07%
Magnesium:47.72mg
11.93%
Vitamin B3:2.28mg
11.4%
Copper:0.22mg
11.23%
Calcium:109.24mg
10.92%
Selenium:7.63µg
10.89%
Fiber:2.67g
10.7%
Potassium:354.34mg
10.12%
Folate:40.07µg
10.02%
Vitamin B1:0.14mg
9.2%
Vitamin B6:0.18mg
8.81%
Iron:1.34mg
7.45%
Vitamin B5:0.64mg
6.43%
Vitamin B12:0.38µg
6.32%
Zinc:0.95mg
6.31%
Vitamin A:300.11IU
6%
Vitamin C:3.09mg
3.75%
Vitamin D:0.22µg
1.45%
Vitamin E:0.19mg
1.28%
Source:My Recipes