- 9
Ingredients
- 6 6 6 small ripe bananas
- 1/4 1/4 1/4 cup peanut butter
- 9 9 to 18 crackers, broken in half to make 18 squares
- 1/4 1/4 1/4 cup chopped dark chocolate pieces or mini dark chocolate chips (optional)
Preparation
Step 1
Slice bananas in several pieces and freeze for at least 2 hours in a freezer-safe container or freezer bag. Line a 9x9-inch square baking dish with plastic wrap, making sure the edges hang over, and set aside. When frozen, blend the bananas and peanut butter together in a food processor or high-speed blender. The mixture will start out looking chunky. Scrape down the sides, and continue blending until smooth (about 3–4 minutes).
Spread the mixture in an even layer in the prepared dish, and freeze for at least 6 hours. When frozen, slice the ice cream into 9 squares and sandwich between the graham crackers. Roll the edges in optional chocolate, if desired, and refreeze for 1 hour. This will allow the graham crackers to soften slightly. Freeze the leftover ice cream sandwiches between parchment paper in a freezer- safe container or freezer bag.
Nutritional Information:
Per Serving: 170 Cals; 5 g Fat; 1 g Saturated Fat; 0 g Trans Fat; 0 mg Cholesterol; 65 mg Sodium; 30 g Carbs; 3 g Fiber; 14 g Sugar; 3 g Protein