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Homemade cookie ice cream sandwich

By Stavri Kaourani

Preparation time: 20 minutes

Cooking time:

Difficulty: 4/10

Serves: 6


For the cookie:
  • 200 g dark chocolate chips
  • 1 3/4 cup flour for all uses
  • 1 κ.γ baking powder
  • 200 g unsalted butter at room temperature
  • 200 g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
For the ice cream:
  • 5 large ripe bananas
  • 3 tbsp smooth peanut butter
  • 3 tbsp honey
  • 1/4 tsp vanilla
  • 1/2 kg strained yogurt 2%

Cooking Method

1. Mix the flour with the baking powder and salt

Beat the butter with the sugar in another bowl with the hand mixer until well combined.

3. Add the egg and vanilla to the sugar and incorporate the mixture into the flour without mixing too much.

4. Add the chocolate chips at the end.

5. In a large pan, spread non-stick paper and form the cookies into small balls which we press lightly. We make sure to leave some space between the cookies.

6. Bake for 12 minutes in a preheated oven at 180 degrees and then let them cool very well.

Instructions for ice cream:

1. Melt the bananas with a fork and beat all the ingredients in the blender or by hand.

2. Place the mixture in the freezer for about 3 hours to tighten and fill the cookies every 2 with a spoonful of ice cream, pressing lightly.

3. Spread non-stick paper on a pan, put the ice cream in, cover the pan with a plastic wrap and store in the freezer.


Nutritional Factors:

For each ice cream 60g:

Calories: 159kcal

Fat: 7.2gr

Saturated: 4gr

Carbohydrates: 22gr

Fiber: 1gr

Sugars: 13gr

Proteins: 3.2g