Granola ice cream sandwich

Granola ice cream sandwich

By
From
Spoon
Serves
4

This is our version of the ice cream sandwich – an up-to-date version of a childhood favourite, which makes a great dessert or treat for a summer brunch. It’s very simple: the ice cream is actually just made of fruit. Banana ice cream is a real favourite and, though this one includes mango for a tropical twist, it can easily be adapted using other fruits and flavours. I normally use a ratio of 2:1 bananas to mango to make a nice smooth blend. Try adding some cocoa powder for a chocolate version or a few summer fruits for a red berry ice cream.

Jonny

Ingredients

Quantity Ingredient

Cookies

Quantity Ingredient
60g jumbo oats
60g quinoa flakes
2 tablespoons desiccated coconut
75g maple syrup
125g smooth nut butter
1 lime, zested and juiced
butter, for greasing

Ice cream

Quantity Ingredient
2 bananas, peeled
1 ripe mango, peeled

Method

  1. Preheat the oven to 200°C.
  2. To make the cookies, combine all the ingredients in a large bowl and mix well.
  3. Lightly grease a baking tray. Divide the mixture into 8 portions and place them on the tray, spacing them well apart. Flatten them gently with your hands.
  4. Bake in the oven for 15–18 minutes, until the cookies are just turning brown. Remove and allow to cool.
  5. For the ice cream, slice the bananas and mango into small pieces. Put in the freezer for at least 3 hours.
  6. Once the fruit is frozen, put it in a smoothie maker or food processor and blend until smooth.
  7. To serve, spoon the banana ice cream mix between two cookies and enjoy!
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