Peanut Butter & Banana Ice cream Sandwiches

The weather is warming up here in Aus hence my inspiration to make these delicious chewy, creamy, crunchy ice cream sandwiches! Enjoy!

½ cup crushed peanuts

• 200g whole dried bananas – chopped
• 5 medjool dates
• ½ cup peanut butter
• ½ cup shredded coconut
• 1 cup oats
• ¼ cup vegan vanilla protein powder
• 1 tsp vanilla

• 350g banana – frozen if possible but fresh is fine
• 1 cup full fat canned coconut milk
• 60g banana happy way protein powder *or vanilla
• 1 tsp vanilla
• 1 tbsp peanut butter
• Handful of choc chips

• 100g dark chocolate – melted
• ½ cup crushed peanuts

1. Soak the chopped dried banana and medjool dates in some boiling water for 5 minutes, drain and place into a food processor
2. Add the rest of the ‘cookie’ ingredients into the food processor and blend until nice and sticky – if it is way too stick you can add more oats or protein powder
3. Line a square baking dish with baking paper and set aside
4. Divide the dough in two pieces and press half of the mixture into the baking tin until smooth, place into the freezer (set the other half aside at room temp)
5. Place all of the ice cream ingredients apart from the chocolate into a blender, and blend until smooth
6. Add in the chocolate if using and pulse to mix through
7. Pour the ice cream mixture into the baking tray over the dough base and place back into the freezer to set for at least an hour – longer if your bananas weren’t frozen
8. Once your ice cream is reasonably firm prepare the top layer
9. Place the second half of the dough in between two pieces of baking paper and roll out with a rolling pin into a rough square
10. Use your baking tray to cut it to the right size pressing any excess into the top
11. Place the second square of dough on top of the ice cream and press down firmly
12. Place back into the freezer to set fully – overnight is best
13. Slice into squares and dip into the melted chocolate and roll in crushed peanuts