These ice cream sandwiches on kitchendaily.com are just yummy! If you have peanut allergies, you can leave out the peanut butter!
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup sugar, plus 1/4 cup for rolling
1/2 cup brown sugar
1 teaspoon vanilla extract
3 bananas, ripe but firm
1 quart of good quality chocolate chip ice cream
Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy for about 8 minutes. Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.
Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12-15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.
Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.