Banana "Ice-Cream" Sandwiches
This recipe calls for only two ingredients and some patience. It takes a while for the bananas to freeze. And then, once they’re frozen, it takes a while for them to get creamy in the food processor. And then it really is best to freeze the assembled sandwiches until they’re solid. But after that? Creamy, dreamy perfection. It’s totally worth the wait!
kitchen gear
- Cutting board
- Dinner knife
- Plate
- Food processor (adult needed)
- Wooden spoon or silicone spatula
- Wax paper or plastic wrap
Ingredients
- 2 very ripe bananas
- 1 1/2 tsp milk (only if you need it)
- 8 whole graham crackers
Instructions
- Peel the bananas and thinly slice them. Lay the slices on the plate and freeze until solid, about 2 hours.
- Put the banana slices in the food processor and turn the machine on to blend them. At first they will want to spin around and stay icy, but keep at it, stopping the machine and using the wooden spoon to loosen the mixture if it stops moving. At some point, it will suddenly go creamy and custardy, like soft-serve ice cream—but if it doesn’t, add a tiny bit of milk and blend until it does. (Be patient! This takes a while.)
- Carefully break each graham cracker in half so you have 16 squares. Put 2 tablespoons of the banana ice cream on one square, use the knife to spread it out a bit, and top with another square. Wrap the sandwich in wax paper or plastic wrap and pop it in the freezer.Repeat for the rest of the graham crackers and banana ice cream.
- Freeze the sandwiches for 2 hours (or longer) before eating.
Notes
Get creative! Kid Recipe Tester Amine added cocoa powder and cinnamon to his ice cream and loved it. Try adding one or more of the following:
- 1 tablespoon nut butter
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon