Hey Friends! How’s it goin?
Yesterday I finally bought my first
can two cans of pumpkin for the season. I was all set to come home and remake some of my favourite fall recipes when I realised something: It isn’t actually Fall yet.
The first official day of Fall is next Tuesday and there I was ushering Summer out prematurely with thoughts of pumpkin laden baked goods. My inner warm weather loving Trinidadian self was deeply ashamed of my actions.
So, to atone, I came home and made these beauties.
Yes, you read that right. I made coconut-banana ice cream sandwiches one week before the end of summer, in single digit weather. #Rebel.
To be honest, these ice cream sandwiches have actually been in the works for a while- like since July. I dreamed up what I thought was the prefect recipe and of course the first attempt was a total flop.
I blame that initial failure on the fickle, fickle beast that is coconut flour. I love trying out alternatives to regular flour when baking so I bought some coconut flour a couple months ago to test it out.
The first couple times I used it, I could find no rhyme or reason to the way the coconut flour behaved. I gave up pretty quickly and my bag of coconut flour has been gracing the back of my pantry for about a month. But, celebrating the end of summer deserved some special effort so I dusted it off, put on my determined face and got to work.
The result? Pure coconut-y perfection.
The dough was the perfect crumbly cookie dough consistency and almost didn’t make it into cookie form cuz it was that good. In fact, guess who made a mini batch of cookie dough and ate it all with a spoon? 😳
Now the ‘ice cream’.
I’m not exactly sure when or where I first saw this idea of making ‘ice cream’ using frozen bananas but I’m so glad I did- especially since I was forced to go dairy free. It’s super easy to make, super yummy and healthy to boot. Let’s have a moment of silence for whoever discovered banana “ice cream” first.
If you didn’t realise, I’m crazy in love with the coconut cookie dough and the banana ice cream on their own. But together? Prepare yourself for another mouth-gasm, cuz it’s about to go down.
- ¼ cup peanut butter
- ¼ cup coconut oil
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3-6 T almond milk
- a pinch of salt
- 1 cup coconut flour
- ⅓ cup dairy free chocolate chips
- 3-4 large bananas, sliced and frozen
- 1 T almond milk (optional)
- 1 tsp coconut extract
- Microwave peanut butter and coconut oil for about 45 seconds and stir until peanut butter has melted
- Mix in maple syrup, salt, vanilla and coconut extracts and 3 to 4 T almond milk
- Add in coconut flour and mix well. If there isn't enough liquid, add 2 to 3 more T of milk
- Fold in chocolate chips
- Refrigerate for 10 minutes
- Line a pan with parchment paper leaving ends of the the paper hanging over the sides. I wanted to my cookies to be thicker so I used a 9x4 bread pan, but an 8x8 pan can also work.
- Press half the dough into the pan until smooth. Place a second layer of parchment paper on top and press out the rest of the dough.
- Cover the pan with foil and refrigerate for another 20 to 30 minutes until the dough has set.
- Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2-3 minutes)
- Spread the 'ice cream' over the bottom layer of cookie dough in the pan. Remove parchment paper from the top layer and place it on top of the ice cream with the smooth side up.
- Cover, and freeze for 2 hours or until hard.
- Remove from pan and cut into eight pieces. Wrap in saran wrap and store in freezer
What about you?
What are you doing to celebrate the official end of summer? Have you joined the pumpkin craze yet?
Share in the comments below!
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