Oatmeal Craisin Ice Cream Sandwiches
If you have been following blogs at all in the last 3 years, then you know about banana ice cream. Like, ice cream made entirely out of B-A-N-A-N-A-S. Combine with some vegan oatmeal craisin cookies and you have yourself a sweet frozen treat. If you do it right, the cookie and craisins should be chewy and the ice cream slightly creamy. Give it a try!
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INGREDIENTS: 1 cup vegan butter 1 1/2 cups brown sugar 1 cup sugar 1 ripe banana 5 tbsp vanilla extract 2 tbsp water 1 3/4 cups flour 1 tsp baking powder 2 1/2-3 cups rolled oats 2 1/2 cups dried cranberries 8 peeled frozen bananas
DIRECTIONS: 1. Preheat oven to 375 degrees F. 2. Using a mixer or hand-mixer, mix butter and sugars until creamed. It should be like peanut butter. 3. Add the one unfrozen ripe banana and mix well. 4. Add water and vanilla and mix well. 5. Slowly add flour and baking powder. Stir in 2 1/2 cups oats and cranberries. 6. Keep stirring until the dough is thoroughly mixed. It should be slightly crumbly. Add 1/2 cup more of oats if it is too sticky. (I had to!) 7. Roll into walnut size balls and place on an ungreased cookie sheet. Flatten a bit with your hand. Bake 9-13 minutes until light brown. Do not over bake or they will be hockey pucks. You don't want that. You want chewy cookies for ice cream sandwiches. 8. Let cookies cool before transferring them to the counter or a wire rack to completely cool. Use a butter knife to easily remove them. 9. Remove the bananas from the freezer for a couple minutes to let them defrost a tiny bit. Put in the blender or food processor and process until smooth, um, like ice cream. I had issues with my blender and I had to put my banana ice cream back in the freezer to firm up. It needs to be scoopable. 10. Put a spoonful of banana ice cream between two cookies and you have a sandwich! Eat it if you haven't already ate 3 cookies while "letting them cool" and are too full. Feel free to premake sandwiches, wrap them up and throw them into the freezer! Just let them thaw for a few minutes before eating. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
DIRECTIONS: 1. Preheat oven to 375 degrees F. 2. Using a mixer or hand-mixer, mix butter and sugars until creamed. It should be like peanut butter. 3. Add the one unfrozen ripe banana and mix well. 4. Add water and vanilla and mix well. 5. Slowly add flour and baking powder. Stir in 2 1/2 cups oats and cranberries. 6. Keep stirring until the dough is thoroughly mixed. It should be slightly crumbly. Add 1/2 cup more of oats if it is too sticky. (I had to!) 7. Roll into walnut size balls and place on an ungreased cookie sheet. Flatten a bit with your hand. Bake 9-13 minutes until light brown. Do not over bake or they will be hockey pucks. You don't want that. You want chewy cookies for ice cream sandwiches. 8. Let cookies cool before transferring them to the counter or a wire rack to completely cool. Use a butter knife to easily remove them. 9. Remove the bananas from the freezer for a couple minutes to let them defrost a tiny bit. Put in the blender or food processor and process until smooth, um, like ice cream. I had issues with my blender and I had to put my banana ice cream back in the freezer to firm up. It needs to be scoopable. 10. Put a spoonful of banana ice cream between two cookies and you have a sandwich! Eat it if you haven't already ate 3 cookies while "letting them cool" and are too full. Feel free to premake sandwiches, wrap them up and throw them into the freezer! Just let them thaw for a few minutes before eating. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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