Turning a favorite coffee shop into a makeshift office has definite perks: free coffee, no rent, background bustle, and the freedom to meet friends for a quick catch-up. Today I met my friend Kelly and brought along a batch of our “Banana Whip” ice cream sandwiches for her to try.
While I stepped away to grab coffee, I returned to find a note typed on my screen describing a nostalgic memory:
“I used to work at a camp in a small New Jersey town. On weekends there were always catering events and lots of ice cream. I’d indulge in an ice cream sandwich, then collapse in a shady spot by the lake in a sugar-induced nap. Those were heavier days. Now I still crave binges sometimes, but I try to avoid the guilt that follows. I don’t want to squeeze my imaginary belly in the mirror and call myself fat, or run imagining ice cream on legs chasing me!
I enjoy running and exercising, but I really hate getting up early to do it.
Back to the story—when Ruth had me try one of her frozen banana treats it quickly became two, then three, then an ice cream headache. Then a few more.
She knows me well; otherwise she wouldn’t have brought so many. Jerk.
Grinning like a child with banana ice cream on my face and hands, I was in love with ice cream again. I insisted we leave the coffee shop immediately and return these little sandwiches to where they belonged—her kitchen.
Ruth found something I could enjoy without the usual guilt. Those small sandwiches took me straight back to that shady spot by the lake. Frozen bananas turned into instant, creamy “ice cream” are a revelation. Often I simply blend frozen bananas and eat them by the spoonful with Nutella—yes, a bit lazy and indulgent, but delicious.
Ah, the joy of hijacking a friend’s computer and blogging for her while she’s away.”
– K. B.
Gluten Free “Banana Whip” Ice Cream Sandwiches
5 from 3 reviews
- Author: May I Have That Recipe
- Total Time: 15 mins
- Yield: 6
Description
This almost-guilt-free, kid-friendly treat is ideal for warm days and is surprisingly simple to assemble. Gluten-free cookies provide the chewy texture you expect in an ice cream sandwich while frozen mashed bananas create a creamy, naturally sweet filling.
Ingredients
- 3 frozen bananas
- 6–12 store-bought gluten-free cookies (we used 6 snickerdoodle cookies, sliced in half)
- 6 tbsp chocolate chips
- 1 tsp coconut oil
Instructions
- Line a large plate or tray with wax or parchment paper and lightly spray with cooking spray.
- Place frozen bananas in a food processor and pulse until you achieve a creamy, ice-cream-like consistency.
- Spoon the banana mixture between two cookies (or between halves if using thicker cookies), smoothing edges with a spatula. Place sandwiches on the lined tray and freeze to set.
- Meanwhile, melt chocolate chips with coconut oil in short intervals in the microwave, stirring every 15–20 seconds to avoid burning.
- Drizzle or spoon melted chocolate over half of each sandwich, return them to the tray, and freeze until firm.
Notes
You can use a gadget like Yonanas to whip frozen bananas for a similar texture. For a vegan cookie option, select your favorite dairy-free gluten-free cookie.
- Prep Time: 15 mins
Feeling creative? Use your favorite toppings to customize each sandwich—chopped nuts, shredded coconut, or sprinkles all work well.
ENJOY!! From May I Have That Recipe