Have you tried banana blender ice cream? It’s astonishingly easy to make — with just one ingredient.
Just cut a banana into pieces, freeze them overnight, and then pop them into a blender. If you like, you can add a few extra ingredients, like berries or chocolate chips (or not), and voilà: You’ve got a creamy, frozen treat, no ice cream maker necessary.
Dulce de leche is a golden, caramel-like sauce (a Latin American favorite) that usually takes a bit of time to make. I made a super-simple version to add to the banana blender ice cream. Combined, these flavors are workin’ it.
For the grand finale, add the ice cream to the salted pretzel sugar cookies, and look out. You’ve got banana, caramel, sweet, salty, crunchy and smooth all in one fab dessert package.
1. Salted pretzel sugar cookie recipe
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/4 teaspoon vanilla
- 1-1/2 cups all-purpose baking flour
- 1/3 cup crushed pretzels
- Parchment paper
- To a bowl, add the butter, and blend it with a mixer for about 1 minute.
- To another bowl, add the sugar, baking soda and cream of tartar, and whisk to combine.
- Add the mixture to the butter, and blend it with the mixer for about 1 minute. Add the egg and vanilla, and blend until smooth.
- A little at a time, add the flour, and mix well with a wooden spoon. Continue until all the flour is added and the batter is combined.
- Fold in the crushed pretzels (plus extra for decoration).
- Refrigerate the dough for about 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough into 2-inch balls, and place them about 2 inches apart onto the baking sheets.
- Bake for 8 to 12 minutes or until the cookies begin to turn golden around the edges.
- Remove the cookies from the oven, and let them sit for a few minutes before transferring them to a cooling rack.
2. Dulce de leche-banana blender ice cream recipe
- 4 bananas, cut into pieces and frozen overnight in a plastic baggie
- 6 ounces candy caramels
- 1/4 cup evaporated milk (not sweetened condensed milk)
- To a small saucepan over low heat, add the candy caramels and evaporated milk.
- Stir, and allow the candy caramels to melt. Once they are melted, bring the mixture to a boil, and then immediately remove from the heat. Continue to stir to keep the mixture smooth.
- Allow the mixture to cool, and stir it from time to time.
- Add the frozen bananas to a blender along with the cooled dulce de leche mixture. Blend until mixed and thick.
- Serve immediately, or freeze for about 1 hour for a more solid ice cream.
To assemble the ice cream sandwiches:
- For the dulce de leche-banana blender ice cream cookie sandwiches, you’ll want to use the more solid version of the ice cream. After freezing it for a bit, scoop out some ice cream, and place it onto the bottom side of 1 cookie.
- Top with a second cookie.
- If you like, roll the outside edges of the sandwich in crushed pretzels, and serve immediately.
You’ll smile over these delightful dessert sandwiches.