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BANANA SPLIT ICE CREAM SANDWICHES




Source of Recipe


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List of Ingredients




1 cup firmly packed brown sugar
1 cup LAND O LAKES® Butter, softened*
3 large (1 1/2 cups) ripe bananas, mashed
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
3 cups strawberry, vanilla or Neapolitan ice cream
1 1/2 cups semi-sweet real chocolate chips
1 teaspoon shortening
1/2 cup finely chopped walnuts



Recipe



Heat oven to 350°F. Combine brown sugar and butter in large mixer
bowl. Beat at medium speed, scraping bowl often, until creamy. Add
bananas, eggs and vanilla. Continue beating until well mixed. Reduce
speed to low; add flour, oats, baking soda and salt. Beat until well
mixed.

Drop dough by 1/4 cupfuls 3 inches apart onto ungreased cookie
sheets. Flatten dough to 3-inch diameter with bottom of glass dipped
in sugar. Bake for 14 to 19 minutes or until edges are lightly
browned. Let stand 2 minutes; remove from cookie sheets. Cool
completely (15 minutes). Transfer cookies to resealable small
plastic freezer bags. Freeze until firm (2 hours).

Let ice cream stand at room temperature until slightly softened (10
minutes). Meanwhile, melt chocolate chips and shortening in small
saucepan over medium-low heat, stirring constantly, until chocolate
is melted and smooth (2 to 3 minutes).

For each sandwich cookie, spread 1/4 cup ice cream over flat-side of
1 cookie; top with another cookie, flat-side down. Press cookies
together slightly. Spread 1 tablespoon chocolate over top of each
sandwich cookie; sprinkle with 1 teaspoon walnuts.

Place ice cream sandwich onto ungreased baking sheet; freeze (2
hours). Repeat with remaining cookies, ice cream, chocolate and
walnuts.

When chocolate has set, place ice cream sandwiches into resealable
small plastic freezer bags. Store in freezer.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right
from the refrigerator.

TIP: Use a small (2-inch) ice cream scoop to portion the cookie
dough into 1/4 cupfuls and to scoop the ice cream for each sandwich.


Yield: 1 dozen sandwich cookies