Banana Ice Cream Nutella Sandwiches

Remember the Bananas Foster Pie I made that turned into a messy, yet delicious, puddle? Well, after I ate that one slice I decided to throw the rest of it into my ice cream maker. Guess what happened? It turned into ice cream! And then I decided to stuff it between two Nutella cookies making an even more delicious ice cream sandwich. I know it’s hard to believe it could be any more delicious, but it was. After all, my friend Leah declared her love for me after just one bite.

(These treats were paired with two more Harry Potter movies last night in our day-by-day marathon. Three more to watch and it’s on to the midnight showing! I cannot believe this is all about to be over. I read the books when they first came out. But I can’t compete with the fact that these actors have lived half their lives as some of my favorite characters. P.S. I’ll be making something extra special for the day of the final movie.)

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup  sugar

1/2 cup packed dark brown sugar

1/2 cup Nutella

1 egg

1/2 tsp vanilla extract

1-1/2 cups flour

1 tsp baking soda

1/4 tsp salt

1 batch banana ice cream (I used repurposed Bananas Foster Pie)

Directions:

1. Preheat oven to 350 degrees.  Grease and flour one large rimmed cookie sheet/jelly roll pan.
2. Whisk the flour, baking soda and salt together in a small bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute.  Add both sugars and cream on medium speed until light and fluffy, about 3-4 minutes.  Scrape down the sides of the bowl.  With the mixer on low speed, add the egg and vanilla and beat to combine.  Mix in the Nutella until the dough is smooth.
4. With the mixer on low speed, add the dry ingredients to the mixer a little at a time.  Beat just until incorporated.  Scrape down the sides of the bowl then add the chocolate chips.
5. Use a spatula to evenly spread the cookie dough over the entire prepared sheet. Bake for 15-20 minutes, or until the cookie is set.  Transfer baking sheet to a wire rack and let cool for about 5 minutes before cutting with ice cream sandwich maker*.
6. Sandwich ice cream in between each cookie (how much depends on the size of the cookie). Freeze until ready to eat.

*I have the Nopro Ice Cream Sandwich Maker which I found at Marshalls. It molds everything together and is really easy to use. But you could really use any shaped cookie cutter, or just make regular cookies.

Source: Adapted from Culinary Concoctions by Peabody via Tracey’s Culinary Adventures.