Snickerdoodle and Banana Ice Cream Sandwiches
Yield: 6 sandwiches
Active Time: 15 minutes
Total Time: 1 hour and 30 minutes
For the snickerdoodle cookies:
1 1/3 cups almond meal
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup coconut sugar
3 tablespoons honey
3 tablespoons oil
1 teaspoon vanilla extract
1/4 cup dried currants
Extra coconut sugar and cinnamon, for rolling dough
For the banana "ice cream":
3 large ripe bananas, peeled, cut into 1 inch pieces, and frozen
Make the cookies
In a large bowl, whisk together almond meal, baking powder, vanilla powder, cardamom, cinnamon, sea salt, and coconut sugar. In a small bowl, whisk together the egg, honey, oil, and vanilla extract. Fold the wet ingredients into the dry and incorporate well. Fold in currants.
Refrigerate the batter for at least 30 minutes, up to 3 days. When ready to bake, form into 1 1/2-inch-diameter spheres, then roll cookies in a 1-to-1 mixture of coconut sugar and cinnamon. (Note: This batter is quite sticky. A little trick is to periodically coat hands in nonstick spray when rolling dough between palms—this helps form a smoother cookie and keeps hands clean.)
Place cookies 1 inch apart on parchment-lined baking sheet. Bake for 7 to 10 minutes. Remove from oven, and allow cookies to firm up on tray before using.
Make the banana ice cream
Place the frozen banana pieces in the bowl of a food processor fitted with the blade attachment. Process until smooth. The bananas will first appear crumbly, but eventually a noticeable change will occur and the mixture will become thick and creamy.
Transfer mixture to an airtight container and freeze until solid.
Assemble the ice cream sandwiches
Using an ice cream scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly.