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Honey-Banana Ice Cream Sandwiches

Honey-Banana Ice Cream Sandwiches
As busy as summer is, it’s easy to sandwich in enough time to make these simple frozen confections. The cool, sweet ice cream filling between chocolate graham crackers is irresistible to kids of all ages.—Susan Asanovic, Wilton, Connecticut.
10 ServingsPrep: 1 hour + freezing

Ingredients

  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/3 cup honey
  • 2 ripe medium bananas
  • 2 cups heavy whipping cream, divided
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1/2 cup dried banana chips, chopped
  • 10 whole chocolate graham crackers, halved
  • 3/4 cup finely chopped salted peanuts
  • 1/4 cup chocolate jimmies

Directions

  • In a small heavy saucepan, heat milk and sugar until bubbles form
  • around sides of pan. Whisk in honey. Quickly transfer to a large
  • bowl; place in ice water and stir for 2 minutes.
  • Puree bananas; add to cooled milk mixture with 1 cup cream, extracts
  • and salt. Press waxed paper onto surface of milk mixture.
  • Refrigerate for several hours or overnight.
  • In a small bowl, beat remaining cream until soft peaks form; fold
  • into banana mixture. Fill cylinder of ice cream freezer two-thirds
© Taste of Home 2013

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Honey-Banana Ice Cream Sandwiches (continued)

Directions (continued)

  • full; freeze according to the manufacturer’s directions, adding
  • banana chips during last minute. When ice cream is frozen, transfer
  • to a freezer container; freeze for 2-4 hours.
  • To assemble sandwiches, spread ice cream onto each of 10 graham
  • cracker halves. Top with remaining graham crackers; press down
  • gently.
  • In a shallow dish, combine peanuts and jimmies. Roll sides of ice
  • cream sandwiches in peanut mixture. Wrap in plastic wrap. Freeze for
  • at least 1 hour. Yield: 10 servings.
Nutrition Facts: 1 ice cream sandwich equals 459 calories, 28 g fat (14 g saturated fat), 68 mg cholesterol, 199 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013