Name: Chocolate Chip and Banana Ice Cream Sandwiches
Yield: Makes 10
Ingredients: 1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds; 2 pints premium banana ice cream, slightly softened; 2 ripe bananas, cut into very thin slices; 1 11.5-ounce package bittersweet chocolate chips; 1/4 cup vegetable oil; 1 1/2 cups loose granola or English toffee bits (optional)

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Chocolate Chip and Banana Ice Cream SandwichesKenji Toma

A chocolate-dipped frozen banana meets an ice cream sandwich.

Recipe information

Yield
Makes 10

Ingredients

1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds

2 pints premium banana ice cream, slightly softened

2 ripe bananas, cut into very thin slices

1 11.5-ounce package bittersweet chocolate chips

1/4 cup vegetable oil

1 1/2 cups loose granola or English toffee bits (optional)

Preparation

Step 1
Preheat oven to 350°F. If using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.
Step 2
Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.
Step 3
Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.
Step 4
Place granola or toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola or toffee. Freeze until firm, about 2 hours. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich in foil; keep frozen.

TagsCookie Dessert Sandwich Banana Fruit Chocolate Baking Bon Appétit

Recipe notes

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