Banana Walnut Ice Cream Sandwich

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

2 cups ripe bananas
1 cup olive oil
1 cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
1 and 3/4 cup spelt flour or GF flour mix*
3/4 cup cornmeal flour (or fine ground cornmeal)
1 tablespoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Vegan vanilla ice cream
Toppings
1 cup chocolate chunks or chips
1 tablespoon coconut oil
toasted walnuts
fresh bananas
large crystal salt  

Makes 12 ice cream sandwiches

*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix.

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Instructions

1. Preheat oven to 350ºF/180ºC. Coat a 12-cupcake-tin with olive oil.
2. Cake: In a large bowl combine mashed bananas, olive oil, maple syrup, vinegar and vanilla. Using either a hand mixer or immersion blender, blend until creamy smooth. Make a well in the center of the wet batter and add spelt and cornmeal flours, nutmeg, baking powder, baking soda and salt. Fold batter together gently.
3. Fill each cupcake tin ¾ full of batter, 12 total. Bake 15 minutes. Let cool in freezer for 20 minutes before assembling.
4. Assemble: Once cooled, cut cupcakes in half and place a scoop of ice cream on the bottom half of each cupcake and push down to an ice cream layer of 1 inch (2,5 cm). Place the top half of the cupcake onto the bottom to make a sandwich. Store sandwiches in an airtight container in the freezer until ready to serve.
5. Toppings: Remove sandwiches from freezer and let sit at room temperature for 15 minutes while you prepare toppings. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Stir into a smooth chocolate coating and set aside. Toast walnuts and cut banana into slices. Decorate each cake with bananas and walnuts and pour melted chocolate generously over your sandwiches. Sprinkle large crystal salt before chocolate sets. It’s party time!

 *use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix. 

Photos by Brian Byllesby

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