In honour of eat ice cream for breakfast day, this is our version of the ice cream sandwich, from our Spoon cookbook.
It’s an up to date version of a childhood favourite, which also 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.
We 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.
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- 2 bananas, peeled
- 1 ripe mango, peeled (or frozen mango pieces to the same quantity)
- 60g jumbo oats
- 60g quinoa flakes
- 2 tablespoons desiccated coconut
- 75g maple syrup
- 125g smooth nut butter of your choice (we use peanut)
- zest and juice of 1 lime
- butter for greasing
- Preheat the oven to 200 C / Fan 180c.
- To make the cookies, combine all the ingredients in a large bowl and mix well.
- Lightly grease a baking tray. Divide the mixture into 8 portions and place them on the tray, spacing them well apart. Flatting them gently with your hands.
- Bake in the oven for 15-18 minutes, until the cookies are just turning brown. Remove and allow to cool.
- For the ice cream, slice the bananas and mango into small pieces. Put in the freezer for at least 3 hours.
- Once the fruit is frozen, put it in a smoothie maker or food processor and blend until smooth.
- To serve, spoon the banana ice cream mix between two cookies and enjoy.