Banana Cookies And Bourbon Ice Cream Sandwiches Recipes

BANANA COOKIES AND BOURBON ICE CREAM SANDWICHES RECIPE

Steps:

• For the Bourbon Ice Cream: Pulse ice cream and bourbon in food processor until combined (mixture will be runny). Transfer to large bowl and freeze until set, 1 to 2 hours.
• For the Banana-Walnut Cookies: Meanwhile, adjust oven rack to middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In medium stainless steel skillet (See Notes), melt butter over medium heat. Cook butter, swirling pan occasionally, until beginning to foam. As foam settles, brown bits of butter will become visible at the bottom of the pan (5 to 7 minutes). Immediately remove from heat and stir in lemon juice. Stir in cinnamon, ginger, and nutmeg. Transfer to large bowl and cool to room temperature, about 10 minutes.
• Whisk flour, chopped walnuts, wheat germ, baking soda, baking powder, and salt in medium bowl. Whisk 1 1/2 cups brown sugar into butter and stir until well combined. In small bowl, beat together banana, egg, egg yolk, and vanilla. Whisk into butter mixture.
• Add flour mixture to butter mixture and combine with wooden spoon. If mixture appears to soft to roll into balls, refrigerate until firm, 15 to 30 minutes.
• Scoop dough into 2-tablespoon portions and roll into balls. Combine remaining 2 tablespoons brown sugar and granulated sugar in medium bowl and toss cookie dough balls to coat. Arrange about 2 inches apart on prepared baking sheets and press down to make 2-inch diameter discs. Press 12 walnut halves into 12 cookies.
• Bake cookies until edges are set and centers are still slightly soft, 12 to 14 minutes, rotating and alternating sheets halfway through baking. Transfer to cooling racks and cool on sheets 5 minutes, then transfer directly to cooling racks and cool completely, about 30 minutes.
• To Assemble: Spread 1/3 cup ice cream on bottom side of 12 cookies, leaving a 1/2 inch border. Top with remaining 12 cookies and press down gently. Arrange ice cream sandwiches on plate or baking sheet and freeze to set, about 30 minutes. If desired, make chocolate dip (see below) and dip in half of ice cream sandwich. Serve immediately.
• For the Chocolate Dip: Place chocolate in medium bowl and microwave until smooth and melted, about 1 minute, pausing every 20 seconds to stir. Alternatively, bring about 2 inches water to boil in medium saucepan. Place chocolate in medium bowl and set on saucepan, making sure bottom of bowl is not making contact with boiling water. Stir chocolate until smooth and melted, 1 to 2 minutes.

QUICK BANANA ICE CREAM SANDWICHES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
• Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months - to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
• Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.