although summer is coming to an end, that doesn’t mean our cravings for our favorite warm-weather treats will magically halt once the leaves start to change color and the temperature cools down. this gonanas chipwich ice cream sandwich will still be in our repertoire all through the fall, and we’re already dreaming of variations of this recipe we can make with our limited edition pumpkin spice mix to make this treat more suited for the season! we were absolutely floored when we laid eyes on the crackly chipwich made by @thedessertjungle - and it was too good not to share with you guys.
@thedessertjungle
here’s what you need:
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1 1/2 ultra ripe bananas, finely mashed
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1/2 tbsp of maple syrup
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1/2 cup of almond flour
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vanilla bean @halotopcreamery (or any ice cream of your choice!)
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mini dark chocolate @lilys_sweets chips (or any chocolate chips of your choice)
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dark chocolate @lilys_sweets chocolate bar (chopped)
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prep: preheat oven to 350 f and line a cookie tray with parchment paper
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in a medium bowl, combine gonanas crackly mix, almond flour, bananas, maple syrup. fold in chocolate chips and/or chocolate chunks.
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use a cookie scooper to scoop cookies onto lined tray
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bake for 8 minutes, then press cookies down to flatten, and bake again for 2-3 more minutes. flatten again, and bake for 2-3 more minutes again (total bake time should be 12-15 min).
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this ensures cookies are flatter, crinkly, and the perfect shape for a chipwich! as a bonus, this process makes the chocolate chunks more gooey.
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allow cookies to cool, then scoop ice cream in between two cookies, and roll in mini chocolate chips. place completed chipwiches back in the freezer for approximately 4 hours to set. enjoy!
@thedessertjungle
stay tuned for when we inevitably create a pumpkin-spiced version of this decadent treat!
