Last year, I came across a recipe for banana cookies in my grandma’s recipe collection, and I was immediately intrigued by the banana bread vibes in cookie form! While they were tasty, I always feel like there’s room to play and update some of her older recipes.
The first change I almost always make is swapping out shortening for butter to add flavor and richness. I also opted for brown sugar over granulated sugar for a deeper flavor and a bit more chew, then added toasted pecans and tweaked the ratios until everything worked just right.
Once I nailed the cookie, it wasn’t long before I started dreaming up these Bananas Foster Ice Cream Sandwiches. To get those classic flavors, I developed a banana-rum caramel ripple to swirl through store-bought vanilla ice cream. A little corn syrup kept the banana from crystallizing in the freezer. And after trying what felt like 42 different methods for the perfect ice cream circle, I finally landed back where I started: a simple scoop and a gentle smoosh.
My only regret is that the recipe only makes 8 sandwiches!
NOTES:
- CORN SYRUP: Don’t skip this if you want smooth caramel – it prevents the banana from crystalizing in the freezer!
- MIXING: While a stand mixer makes things easier, you can make this with a hand mixer or sturdy whisk.
- FREEZING THE COOKIE: Before making the sandwiches, you freeze the cookie to keep the ice cream from melting to fast while assembling.
Bananas Foster Ice Cream Sandwich
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- Total Time: 50 minutes + 4 hours chill time
Ingredients
Banana Caramel ice cream:
- 2 tablespoons unsalted butter
- 1/4 cup dark brown sugar
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 2 teaspoons light corn syrup
- 1/4 teaspoon cinnamon
- 1 tablespoon dark rum
- Pinch of kosher salt
- 1 quart vanilla ice cream
To make banana cookie:
- 1 1/2 cups (200 grams) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup (200 grams) packed light brown sugar
- 1/3 cup mashed very ripe banana (about 1 small banana)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- Demerara sugar, for sprinkling
Instructions
Make the Banana Caramel
- In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add ¼ cup dark brown sugar and stir until the sugar dissolves into a thick syrup.
- Stir in ½ cup mashed banana, 2 teaspoons light corn syrup, and ¼ teaspoon cinnamon. Cook for 2 minutes, stirring often. Add 1 tablespoon dark rum and cook for 30 seconds to burn off the alcohol.
- Cool completely, then refrigerate until thick but spoonable. Before using, give it one last whisk to smooth it out.
Prepare the Ice Cream
- Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal. Let 1 quart vanilla ice cream sit at room temperature for 10 minutes – it should be softened but still hold its shape when scooped.
- Scoop half the ice cream into the prepared pan, drizzle with half the caramel sauce, and spread into an even layer. Repeat with the remaining ice cream and caramel. Smooth the top, cover tightly with aluminum foil, and freeze until firm, about 2 hours.
Make the Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt. - In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup unsalted butter and 1 cup packed light brown sugar on medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl, then add ⅓ cup mashed banana, 1 large egg, and 1 teaspoon vanilla extract. Mix until just combined. Fold in the dry ingredients, then stir in ½ cup chopped pecans.
- Scoop into 2-tablespoon portions on the prepared baking sheets, spacing 2 inches apart. Sprinkle the tops with demerara sugar.
- Bake for 10 to 12 minutes, or until the edges are set and the tops look puffed but are still pale.
- Let cool completely, then transfer to a freezer-safe bag and freeze for 30 minutes.
Assemble the Sandwiches
- Working with 2–3 cookies at a time, scoop ¼ cup (about 2 oz) ice cream onto the flat side of one frozen cookie. Top with another cookie and press gently to spread the filling to the edges.
- Place sandwiches back on a tray and freeze for at least 2 hours. For longer storage, wrap each tightly in parchment or plastic wrap and store in a freezer-safe bag.
- Prep Time: 30 minutes
- Chill time: 4 to 6 hours
- Cook Time: 20 minutes
