Banana Ice Cream Sandwiches
Ingredients
- 4 DOLE® Bananas, peeled and frozen
- 16 graham crackers, prepared or homemade (see recipe below)
- 2 cups fresh DOLE Blueberries or chopped fresh DOLE Strawberries
Directions
- Press frozen bananas through Yonanas® machine into cup. If you don’t have a Yonanas machine; peel, slice and freeze bananas for 2 hours. Place frozen banana slices in food processor or blender. Cover; blend until bananas become a creamy smooth custard.
- Spoon 2 to 3 tablespoons of frozen banana custard onto 8 graham crackers. Press berries into frozen banana custard around all sides, top with remaining crackers. Freeze 5 minutes or store in airtight container until ready to serve.
Graham Crackers: Preheat oven to 350°F. Combine 3/4 cup plus 2 tablespoons whole -wheat flour, 1/3 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and 1/4 teaspoon salt. Rub 3 tablespoons non-hydrogenated butter substitute into flour mixture until a coarse mixture. Stir in 3-1/2 tablespoons honey, 3 tablespoons plain yogurt and 1/4 teaspoon vanilla extract until it forms dough. On lightly whole-wheat floured surface, roll into 12 x 6-inch rectangle, about 1/8-inch thick, place on baking sheet. Bake 15 minutes or until lightly crisp. Cut into sixteen 1-1/2 x 3-inch squares while warm.