Big thanks and hugs to Rodelle for sponsoring this post.
Welcome to the year of cookie dough!
Wait. No. Welcome to the year of whatever you want it to be. Yay for being an adult and getting to do what you want.
Andrew was making me an Excel spreadsheet to use for the blog to keep track of things and I said, “the great thing about being an adult is that I’ve decided to never use Excel again.” Gah I hate Excel. It never works as easily as I want it to AND nothing I ever make in Excel is pretty. I need color! Not a black and white spreadsheet. But then Andrew added this graph thing and it’s really cool and now I’m conflicted because I really wanna use it, but I don’t want to break my vow to never use Excel. Sigh. What to do, what to do.
So cookie dough banana ice cream sandwiches. That is what to do. Yes, I know banana ice cream is not ice cream and I’m in no way trying to replace ice cream, since ice cream is a delicious food that ain’t got no time for impersonators. But banana ice cream is a fun treat to switch up your routine a bit.
If you’d rather fill these cookie dough sandwiches with ice cream…DO IT. I won’t stop you. If you’d rather fill these cookie dough sandwiches with cookie dough ice cream…REALLY DO IT. I’ll even join you for that one.
For the cookie dough part you blend together peanut butter, Rodelle’s Gourmet Pure Vanilla Extract…oh and learning opportunity, Rodelle’s extracts are all sugar-free AND they do offer alcohol-free vanilla extract if you need it. So whip together peanut butter, vanilla extract, sugar, flour and…beans.
I know the beans in dessert situation is old news, but if you’re still hesitant to try let me tell you about my little experiment to determine if these tasted like beans. The consensus from my taste testers is that if you know there are beans in the cookie dough, you can taste it. However, if you don’t know there are beans in the cookie dough, you can’t taste it. So you be the judge. I for one would be a terrible judge, because 1) I just want everyone to be happy and 2) I want to avoid confrontation at all costs. So I’ll stick to recipe making.
Cookie Dough Banana Ice Cream Sandwiches
Yield: loaf pan worth of cookie dough sandwiches
Total Time: 25 minute prep + 2 hour chill time
1, 15-oz can garbanzo beans, rinsed & drained
1/4 cup flour (I used all-purpose)
1/4 cup natural peanut butter
1/4 cup sugar
2 tablespoons honey
1 1/4 teaspoon Rodelle's Gourmet Pure Vanilla Extract
1/2 teaspoon salt
scant 1/4 teaspoon baking soda
3 tablespoons sprinkles or chocolate chips, optional
3 medium frozen bananas
In a food processor, combine all ingredients (except bananas and sprinkles/chocolate chips) until a dough forms. Scoop into a bowl and stir in sprinkles/chocolate chips. Press half of batter into 1/2 of an 8x8 dish (or loaf pan) lined with wax paper. It's easier to handle the batter if you wet your hands. Clean out your food processor and then blend frozen bananas until smooth. You may need to add 1 tablespoon of milk to get the frozen bananas to turn smooth and creamy. Scoop banana ice cream over cookie dough. With remaining batter, press cookie dough into a flat rectangle and place over the banana ice cream. Freeze until hard, at least 2 hours. Slice and serve.
I cut mine into little bite-sized ice cream sandwiches. So cute. I know.