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Banana Split Ice Cream Sandwiches

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These Banana Split Ice Cream Sandwiches have the classic flavors of a banana split, but with the convenience of an ice cream sandwich. Vanilla ice cream is sandwiched between two banana flavored, sprinkle covered cookies. The cookies are firm around the edges, but soft in the middle and the sprinkles give them a nice crunch!

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Dessert

Ingredients

  • 170 grams (12 tbsp) unsalted butter, softened
  • 396 grams (2 cups) sugar
  • 2 eggs, room temperature
  • 300 grams (2 1/2) cups flour
  • 5 tbsp freeze dried banana, finely crushed
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup jimmies sprinkles
  • Vanilla ice cream

Instructions

  1. Preheat oven to 350º F.
  2. Blend together the butter and sugar on medium speed until combined. Add in the eggs and continue to mix.
  3. In a separate bowl, whisk together the flour, finely crushed freeze dried banana, baking powder, and salt.
  4. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed.
  5. Place the bowl of dough in the fridge to chill for about 10 minutes.
  6. Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on a parchment lined baking sheet.
  7. Chill cookies for about 10 minutes before rolling in jimmies sprinkles and placing them a few inches apart on a parchment lined baking sheet.
  8. Bake the cookies for about 14-15 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 12 minute mark.
  9. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  10. Once all your cookies have cooled, turn half of them upside down and top with a scoop or circular cutting of vanilla ice cream before topping with another cookie.
  11. Gently press down to adhere the sandwich together, but be careful not to break the cookies.
  12. Serve immediately or wrap individually in plastic wrap and foil and freeze for up to two weeks.
  13. Enjoy!