|3 h||50 min||16|
|1 cup||Peanut butter, chunky (for cookie sandwich)|
|3 tbsp||Maple syrup, pure (for cookie sandwich)|
|1/2 tsp||Baking powder (for cookie sandwich)|
|1 medium egg||Egg (for cookie sandwich)|
|1 dash||Himalayan sea salt (for cookie sandwich)|
|3 medium||Banana (s) (sliced and frozen, for ice cream )|
|3 tbsp||Peanut butter, smooth (for ice cream)|
Preheat oven to 350°F.
Mix all cookie ingredients together.
Press out onto parchment paper using a rolling pin, roll out into a rectangle about 9”x13”. Your dough will be about ¼ inch thick.
Carefully place parchment paper with dough onto a cookie sheet.
Bake for 15 -20 minutes until cookie is done.
Cool cookie completely. Cool on the baking sheet for 30 minutes first and then carefully take off the sheet and place onto a baking rack for another 60 minutes. (you could also put it in the fridge).
Once cookie is cooled completely, cut the cookie sheet down the middle. Leave both cookie rectangles on the baking sheet.
Blend frozen bananas and peanut butter together in a high speed blender such as a Vitamix.
Working quickly, spread the banana ice cream onto one half of the peanut butter rectangle.
Then place the other half of the cookie rectangle on top of the ice cream to make the sandwich. Press down gently, ensuring the ice cream isn’t oozing out the sides.
Place back into freezer and freeze until solid. Give it a few hours.
Then cut into individual rectangular or square sandwiches.