Banana Nice Cream Sandwiches

This cookie and nice cream combination can be made without an ice cream maker. It is the perfect treat for family and friends to enjoy all summer long. The Banana Nice Cream and our No Sugar Added Pure Vanilla Extract create a delicious alternative to traditional ice cream sandwiches.

Ingredients

USMetric

Banana Nice Cream

4 frozen bananas
½ cup coconut sugar
1 teaspoon Nielsen-Massey No Sugar Added Pure Vanilla Extract
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1 cup coconut cream
1 teaspoon cinnamon

Vanilla Sugar Cookies

1 cup butter, softened
1 ½ cups granulated sugar
1 whole egg plus 1 egg yolk
1 teaspoon Nielsen-Massey No Sugar Added Pure Vanilla Extract
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2 1/2 cups all-purpose flour
½ teaspoon salt

Directions

Banana Nice Cream

Add all ingredients to a high-power blender or food processor. Cover and blend until completely smooth and creamy.

Transfer nice cream into an airtight, freezer-safe container and freeze for at least two hours. For firmer nice cream, freeze overnight.

Vanilla Sugar Cookies

In a medium bowl, add butter and sugar. Use a hand mixer to cream together until the mixture is light in color and fluffy.

Add in the whole egg, egg yolk, and vanilla extract. Mix until combined.

In a separate bowl, whisk together flour and salt.

Using a rubber spatula, fold the flour mixture into the wet ingredients one cup at a time, stirring after each addition until flour mixture is incorporated.

Divide dough into two even pieces. Press each piece into a one-to-two-inch thick rectangle. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.

Position oven rack in the center of oven and preheat to 350°F. Cut four equally sized pieces of parchment paper to fit your baking sheet.

Remove chilled dough from the fridge, remove plastic wrap and place half of it between two pieces of parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Click here to see the best method for rolling out dough.

Once dough reaches a ¼-inch thickness, place in the fridge to chill for 15 minutes. Repeat with the second half of the dough. While the dough is chilling, fill a small bowl with about an inch of flour.

Remove dough from fridge, place on counter and remove the top piece of parchment paper. Dip a 3-inch round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto dough. Leave ½ inch of space between each cookie.

After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper.

Place parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until light golden brown. Cool cookies on a wire rack

Assembly

Remove nice cream from freezer.

Scoop 1 ½ tablespoons nice cream and place between two cookies. Gently press down to spread the nice cream. Eat immediately, or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.

Note

Cookie dough scraps can be re-rolled into more cookies or wrapped in plastic wrap and stored in the refrigerator for up to three days, or in the freezer for up to one month.

Banana Nice Cream

4 frozen bananas
113 grams coconut sugar
1 teaspoon Nielsen-Massey No Sugar Added Pure Vanilla Extract
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236 ml coconut cream
1 teaspoon cinnamon

Vanilla Sugar Cookies

226 grams butter, softened
297 grams granulated sugar
1 whole egg plus 1 egg yolk
1 teaspoon Nielsen-Massey No Sugar Added Pure Vanilla Extract
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300 grams all-purpose flour
½ teaspoon salt

Directions

Banana Nice Cream

Add all ingredients to a high-power blender or food processor. Cover and blend until completely smooth and creamy.

Transfer nice cream into an airtight, freezer-safe container and freeze for at least two hours. For firmer nice cream, freeze overnight.

Vanilla Sugar Cookies

In a medium bowl, add butter and sugar. Use a hand mixer to cream together until the mixture is light in color and fluffy.

Add in the whole egg, egg yolk, and vanilla extract. Mix until combined.

In a separate bowl, whisk together flour and salt.

Using a rubber spatula, fold the flour mixture into the wet ingredients 120grams at a time, stirring after each addition until flour mixture is incorporated.

Divide dough into two even pieces. Press each piece into a 2.5 to 5 cm thick rectangle. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.

Position oven rack in the center of oven and preheat to 180°C. Cut four equally sized pieces of parchment paper to fit your baking sheet.

Remove chilled dough from the fridge, remove plastic wrap and place half of it between two pieces of parchment paper.

Once dough reaches a 6 mm thickness, place in the fridge to chill for 15 minutes. Repeat with the second half of the dough. While the dough is chilling, fill a small bowl with about an inch of flour.

Remove dough from fridge, place on counter and remove the top piece of parchment paper. Dip a 7.5 cm round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto dough. Leave 12 mm of space between each cookie.

After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper.

Place parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until light golden brown. Cool cookies on a wire rack

Assembly

Remove nice cream from freezer.

Note

Cookie dough scraps can be re-rolled into more cookies or wrapped in plastic wrap and stored in the refrigerator for up to three days, or in the freezer for up to one month.