Intro: Banana Bourbon Ice Cream Sandwich
Get ready for the next-level dessert; this bar is a far cry from the ice cream sandwiches we grew up with.
Boozy banana ice cream between macaroon-style cookies of toasted coconut, all coated in a rich dark chocolate shell... sure these take a while to make, but it's worth the effort! You could customize your sandwich if desired, substituting different flavors for the ice cream or cookie (you could even use store-bought *gasp* if you want to save some time) -- but I don't see why you'd want to; this combo is divine.
Step 1: Assemble Your Tools & Ingredients
For the Banana Bourbon Ice Cream:
· 4 ripe bananas
· 1/3 cup + 2 tablespoons Turbinado sugar (Separated)
· 1 tablespoon butter cut into pieces
· 1 ½ cups half and half
· ½ teaspoon vanilla
· 1 ½ teaspoon lemon juice
· ¼ teaspoon kosher salt
· 5 tablespoons bourbon
For the Coconut Cookie Crust:
· 1/3 cup all-purpose flour
· 2 2/3 cup flaked coconut
· ¼ teaspoon salt
· 7 oz. sweetened condensed milk
· 1/2 teaspoon vanilla extract
· 1/2 teaspoon almond extract
For the Chocolate Shell:
· 18 oz. Bittersweet Chocolate, roughly chopped (I used Scharffen Berger 70%)
· 3 tablespoons Coconut Oi
- Ice cream maker
- Blender or food processor
- Parchment paper
- And all the obvious: bowls, measuring cups, baking sheet...
Step 2: Roast Bananas
1. Preheat oven to 400 degrees.
2. Peel bananas and slice ¼ - ½ inch thick
3. In a large bowl, toss the bananas with 1/3 cup Turbinado sugar and butter until well coated.
4. Spread out the bananas on a sheet pan or baking dish, lined with foil or parchment paper, and bake until well browned, about 40 minutes. Do not stir or turn bananas.
5. Once thoroughly roasted, remove the bananas and reduce the oven temperature to 350 degrees.
Step 3: Make Ice Cream
1. Spoon ¾ of the banana mixture into a blender or large food processor
2. Add the half & half, vanilla, lemon juice, salt, and remaining 2 tablespoons Turbinado sugar and blend until well mixed.
3. Add bourbon and remaining roasted bananas and stir until just combined (you want to keep some chunks of roasted banana)
4. Chill mixture in the refrigerator for at least 2 hours and then freeze according to your ice cream maker’s directions. While batter is chilling, you can prepare the cookie crust.
Step 4: Coconut Cookie Crust
1. Adjust oven temperature to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt.
3. Stir in the sweetened condensed milk, vanilla and almond extracts, mixing until well blended.
4. Spread mixture onto the prepared baking sheet in an even layer, roughly 1/4” to 3/8” thick.
5. Bake for 20 to 25 minutes in the preheated oven, until coconut is toasted. (For a more golden, crunchy cookie, broil on high for 1 min before removing)
6. Set the pan on a rack to cool completely.
7. Transfer the crust from the baking sheet to a cutting board, and then cut into two equal pieces for the top and bottom layers of the bar.
Step 5: Assemble Ice Cream Bar
1. When the ice cream is done in the ice cream maker, spread onto one half of the cookie crust
2. Top with the other crust and lightly press down to create an even layer of ice cream. Use a spatula to smooth the sides then immediately place cutting board into the freezer on a sheet of wax paper to harden for at least 1 hour.
3. Once the ice cream has firmed, cut the sheet into bars of whatever size you desire (upper limit ~3x3” for easy dipping), then return to the freezer for another hour. (I know, the waiting is excruciating, but nothing is stopping you from sampling every step of the way)
Step 6: Chocolate Dip
1. In a double boiler, on medium heat, melt the chocolate and coconut oil, and stir until combined.
2. Once the chocolate is melted, pull the bars out of the freezer and, one at a time, dip into the chocolate, turning as needed to coat completely (tongs work well for this)
3. Place finished bar back onto the wax paper and return to the freezer.
4. Let harden for at least a half hour, or until ready to serve. Thaw in refrigerator 10 minutes prior to serving.
(If storing the bars for longer than 1 day, wrap bars individually in wax paper and then aluminum foil)
Step 7: Indulge
You can be civilized and use a fork and knife, or you can do it properly and just pick it up and dig in.
Second Prize in the
Sweet Tooth Contest