A healthy cookie ice cream sandwich with a chocolate and vanilla marble shortbread cookie housing a low-calorie homemade banana chocolate ice cream - an easy dessert, a low calorie snack and a wonderful frozen summertime treat.
In a large mixing bowl, stir by hand or with handmixer the ingredients for the cookies except for the cacao powder.
Split off ¼ of the dough and put into a separate mixing bowl.Add the cacao powder to the remaining ¾ dough, mix until incorporated.
Add the vanilla ¼ dough portion to the chocolate portion, and with your hands, form a rod about twice the width of a paper towel holder. You want a marble effect between the chocolate and vanilla dough, so just press them together, don't formally use a mixer to blend the two.
Wrap the dough rod into a sheet of parchment paper.
Freeze the dough rod for 1 hour and then slice the cylinder into ½ inch slices.
To bake, preheat oven to 350°F and line a large baking sheet with parchment paper. Bake the cookies for 7-10 minutes. Allow to cool completely.
To make chocolate nice cream:
I make the nicecream for these sandwiches after the cookies are made and cooled. Blend up ingredients until the nicecream is creamy and smooth.
Use a high speed blender to make this nicecream since frozen bananas are hard to blend up. If you must use a food processor, thaw first 10 minutes or so and add a few tablespoons of milk if needed.
Put the nicecream in the freezer, covered with parchment, for at least one hour before trying to spread on the cookies.
Build a Cookie Ice Cream Sandwich
To build sandwiches, slather nicecream on a cookie, place on parchment-lined cookie sheet, and cover with another cookies and freeze right away!
We freeze the nicecream cookies overnight so our ice cream sandwich cookies are nice and hard.
We dipped ours in a melted chocolate bar and sprinkled almond slivers!