Yields 6

Coconut Banana Bread Ice Cream Sandwiches

Ice cream sandwiches with toasted coconut banana bread and filled with creamy coconut ice cream sandwiched in between. Enjoy this classic frozen treat with a fun twist that is gluten free and dairy free.

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Ingredients

Instructions

1. Preheat oven to 350 F. Spray Wilton Ice Cream Sandwich pan or muffin tin with non-stick spray.
2. In a large bowl, mash bananas with a fork. Mix in egg, honey and vanilla.
3. In a separate bowl, whisk together the oat flour, cinnamon, baking soda, baking powder and salt.
4. Add to the wet ingredients and fold together until just combined. Fold in toasted coconut.
5. Spoon batter into the prepared pan - fill cavity 2/3 way full (or if using a muffin tin 1/3 - 1/2 way full) and bake about 10-12 minutes or until toothpick comes out clean.
6. Allow to cool completely before assembling.
   
7. Coconut Ice Cream
8. In a medium sized pot over medium low heat, combine all the ingredients until honey or sugar has completely dissolved and the mixture is smooth.
9. Cover and refrigerate until cooled completely then process in your ice cream maker according to the manufacturer's instructions.
10. Place in a covered freezer safe container.
11. Freeze until firm. About 4 hours or overnight.
12. When ready to assemble, remove ice cream from freezer and allow a few minutes (5-15 minutes - varies depending on coconut milk used) for ice cream to soften at room temperature before scooping as ice cream may be hard and icy depending on the brand of coconut milk you use.
13. Assembly
14. Fill banana cakes with generous scoops of coconut ice cream. Roll into toasted coconut, sprinkles or even mini chocolate chips.
15. Wrap each sandwich in plastic wrap and store in freezer allowing to set up and harden slightly or until ready to enjoy. Remove from freezer about 10 minutes before planning to eat.