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Banana Ice Cream Sandwiches

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Total Time (minutes)
20
Difficulty
1
Servings
8
Ingredients
3
Total Prep Time: 20 min.
Calories Per Serving: 250
Nutrients

Nutrition Facts

Serving Size 131g

Amount per serving
Calories 250 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 7 g %
Cholesterol 0 mg 0 %
Sodium 120 mg 5 %
Potassium 300 mg 9 %
Carbohydrate 38 g 13 %
Fiber 4 g 16 %
Sugars 17 g
Protein 4 g
Vitamin A 2 %
Vitamin C 20 %
Calcium 4 %
Iron 4 %
Vitamin B6 15 %
Phosphorus 10 %
Magnesium 10 %
Manganese 45 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 4 DOLEĀ® Bananas, peeled and frozen
  • 16 graham crackers, prepared or homemade (see recipe below)
  • 2 cups fresh DOLE Blueberries or chopped fresh DOLE Strawberries

Directions

  1. 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.
  2. 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.

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Banana Ice Cream Sandwiches Prep Time: Cook time:20 minutes Serves: 8
Nutrition facts: 250 Calories, 11 grams fat
Ingredients: 4 DOLEĀ® 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.