Quick banana ice cream sandwiches

These make a speedy midweek treat or an impressive dessert for friends. The kids will think they’ve hit the jackpot when you serve these up – little do they know the ice cream is made of 90% banana. To make the banana ice cream dairy-free, replace the cream with nut or oat milk.

MAKES 4 PREP 15 mins COOK 12 mins EASY

200g peanut butter (crunchy or smooth is fine)

175g golden caster sugar 75g dark chocolate, chopped into chunks 1 large egg For the ice cream 3 bananas, peeled, chopped and frozen in advance

2 tbsp double cream 1 tsp vanilla essence 1 Heat oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, 1/4 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. 2 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. 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. 3 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. GOOD TO KNOW fibre • gluten free

PER SERVING 763 kcals • fat 43g • saturates 16g • carbs 71g • sugars 65g • fibre 6g • protein 18g • salt 0.8g

You could try making fruit ‘ice cream’ using frozen mixed berries or frozen mango too Make sure the bananas are frozen solid before blitzing. If the consistency is too soft to scoop, put it back in the freezer for 10 mins Dairy and gluten-free cookies