Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Banana and Chocolate Ice Cream Sandwich https://www.metro.ca/userfiles/image/recipes/sandwich-creme-glacee_11027.jpg PT1H20M PT00M PT1H40M
Pre-heat the oven to 400 °F and prepare two baking sheets.In a bowl, combine the flour, baking powder, and baking soda. Set aside.In another bowl, combine the sugar and butter until you get a creamy texture.Add the vanilla, mashed bananas, and eggs. Stir.Add the dry ingredients and stir.Divide the dough into 12 equal shaped balls and bake in the oven for 15 to 20 minutes or until the cookies are slightly golden.Remove the cookies from the oven and let them completely cool off.Melt the dark chocolate and drizzle some on top of the cookies.Place the cookies in the freeze for about an hour.Take the cookies and Irresistibles chocolate ice cream out of the freezer.Add a large scoop of ice cream on 6 of the cookies and top with a bit of melted chocolate.Top with the remaining 6 cookies and enjoy.Source: Gabrielle Perron
6
4 4 5 4
2 cups (500 ml) unbleached flour 1 teaspoon (5 ml) baking powder 1/2 c. à thé (2.5 ml) baking soda 1 cup (250 ml) white sugar 1/2 cup (125 ml) softned butter 1 tablespoon (15 ml) vanilla 2 very ripe banana mashed 2 egg Topping 4 cups (1 L) Irresistibles chocolate ice cream 1/4 cup (60 ml) melted dark chocolate
Banana and Chocolate Ice Cream Sandwich

Banana and Chocolate Ice Cream Sandwich

Rate this recipe
4 Votes
6
1:20
Preparation
0:00
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 ml)
    unbleached flour
    You might like:

    Flyer Deal  (1)
    SELECTION ALL PURPOSE FLOUR

    SELECTION ALL PURPOSE FLOUR

    $5.99 ea.

    5 kg SELECTED VARIETIES


  • 1 teaspoon
    (5 ml)
    baking powder
  • 1/2 c. à thé
    (2.5 ml)
    baking soda
  • 1 cup
    (250 ml)
    white sugar
  • 1/2 cup
    (125 ml)
    softned butter
    You might like:

    Flyer Deal  (1)
    MARANATHA ALMOND BUTTER

    MARANATHA ALMOND BUTTER

    $11.49 ea.

    340 g SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    vanilla
  • 2
    very ripe banana mashed
  • 2
    egg

  • Topping
  • 4 cups
    (1 L)
    Irresistibles chocolate ice cream
  • 1/4 cup
    (60 ml)
    melted dark chocolate
Imprimer ma sélection

Preparation

Pre-heat the oven to 400 °F and prepare two baking sheets.

In a bowl, combine the flour, baking powder, and baking soda. Set aside.

In another bowl, combine the sugar and butter until you get a creamy texture.

Add the vanilla, mashed bananas, and eggs. Stir.

Add the dry ingredients and stir.

Divide the dough into 12 equal shaped balls and bake in the oven for 15 to 20 minutes or until the cookies are slightly golden.

Remove the cookies from the oven and let them completely cool off.

Melt the dark chocolate and drizzle some on top of the cookies.

Place the cookies in the freeze for about an hour.

Take the cookies and Irresistibles chocolate ice cream out of the freezer.

Add a large scoop of ice cream on 6 of the cookies and top with a bit of melted chocolate.

Top with the remaining 6 cookies and enjoy.

Source: Gabrielle Perron

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.