Banana Ice Cream And Double Chocolate Black Bean Cookie Sandwich Recipe

Banana Ice Cream:

1. Take 3 medium-sized bananas and then slice the bananas into rounds.

2. Now, place the bananas in an airtight container in the freezer.

3. Freeze for at least 6 hours until the bananas are frozen solid.

4. Place all the ingredients in a food processor and process them until they turn smooth, about 1-3 minutes.

Double Chocolate Black Bean Cookies:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Combine all the ingredients in a food processor, except the chocolate chips.

3. Pulse until all combined, then add in the chocolate chips and pulse about 30 seconds to gently chop the chips.

4. Drop one tablespoon at a time onto a parchment or silicone-lined baking pan.

5. Bake at 400 degrees for about 10-12 minutes. Let it cool on a cooling rack.

For Assembling The Ice Cream Sandwiches:

1. Follow the directions for the double chocolate and black bean cookies, let them cool and set aside.

2. In a small bowl, place about 1/2 cup of mini chocolate chips.

3. Follow directions for the banana ice cream preparation. Using a small knife or spreader, place about 1½ tablespoons (or enough to cover one side of the cookie) on the inside of one cookie.

4. Quickly and gently place another cookie (inside facing down to the ice cream) on top.

5. As the ice cream melts pretty quickly, the assembling must either be quick, or the ice cream needs to be placed in a freezer 30 minutes before assembling.

6. Roll the side of the sandwich in mini chocolate chips, so they stick to the ice cream.

7. Quickly and gently place on a parchment paper-lined tray and place it in the freezer.

8. Continue to construct the sandwiches and place on the tray in the freezer as each one is finished.

9. Freeze for at least 1.5 hours and enjoy! Store it in the freezer.