Honey-Banana Ice Cream Sandwiches Recipe

Honey-Banana Ice Cream Sandwiches Recipe photo by Taste of Home

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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.

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Honey-Banana Ice Cream Sandwiches Recipe

Prep: 1 hour + freezing

Yield: 10 Servings

50 10 60

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 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.

Nutritional 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.

Originally published as Honey-Banana Ice Cream Sandwiches in Country Woman June/July 2012, p32

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.