Aug 292014
 

I have a lot of things to celebrate/mourn this week:
Labor day weekend! Yay! End of Summer. Boo.
My Birthday! Yay! Getting old and realizing these lines on my forehead are there for good. Boo.
Tiny Peanut Butter-Banana Pretzel Ice Cream Sandwiches that are also healthy! Yay! Nope, no downside to that one.
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The combination of flavors in this recipe simply cannot be beat. Peanut butter and banana on its own is something special. Add some salty pretzels and a dark chocolate drizzle and it’s just a whole new level. Best part about it is that the ice cream is vegan, has a whopping 2 ingredients, and takes about 2 minutes to make without requiring an ice cream maker. As I’ve mentioned approximately a thousand time on this blog, I love mini things (who doesn’t) so making these into tiny ice cream sandwiches using two pretzel thins was and pretty life changing discovery. You can make a big batch to store in the freezer for whenever your sweet too strikes—and believe me, it will strike.
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More good news for the lazy chef—If you can’t handle waiting to make these into mini sandwiches (and I don’t blame you), you can simply make an epic sundae topped with crushed pretzels, peanuts, and chocolate.
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Nutritional Highlights: I know, it’s hard to believe that I’m about to tell you this is healthy, since these pictures look like something a future dietitian should be staying clear of. But, like I mentioned before, this ice cream only has two ingredients- frozen bananas and natural peanut butter (and a splash of soy/almond milk if your blender needs a little help)- but is still super creamy and satisfying. Bananas are packed with potassium, vitamin B6, and fiber and the peanut butter adds protein and healthy, monounsaturated fats. By making these into mini pretzel ice cream sandwiches, it becomes the perfect little bite to satisfy your sweet tooth, because I’ve learned that if you totally deny your sweet tooth, it will lash out and bad things will happen. It’s OK to treat yourself in moderation, and especially with a (mostly) guilt free treat like this one.
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Mini Peanut-Butter & Banana Pretzel Ice Cream Sandwiches
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What’s in it:

For the ice cream:
3 large ripe bananas, cut into chunks and frozen
2 tablespoons natural peanut butter (or almond butter)
Optional: 1 tablespoon of soy or almond milk to make blending easier

For the sandwiches/sundaes:
Pretzel Thins
Roughly chopped peanuts
Dark chocolate, melted for drizzling

How to make it:
1) To make the banana ice cream, combine frozen bananas and peanut butter in a blender or food processor and blend until creamy and fully mixed. If you are having trouble blending, add a splash of soy or almond milk to thin it out slightly. Transfer ice cream to the freezer to firm up (at least an hour if you are making ice cream sandwiches).
2) For the Sundae eaters:
a. Top a few scoops of the banana peanut butter ice cream with broken pretzel thins, peanuts, and drizzle with melted dark chocolate.
b. Top with a banana slice to make it pretty and remind you that it’s really pretty darn healthy!
3) For the Sandwich makers:
a. After your ice cream has set for an hour, set up your sandwich making station. Lay out half of the pretzel thins top down.
b. Top each pretzel with about a tablespoon of ice cream and top with another pretzel thin, this time top up. Put the ice cream sandwiches back in the freezer so there isn’t too much melting.
c. Melt your dark chocolate by microwaving in 30 second intervals, being careful not to burn. I like to add a tiny bit of coconut oil to help it stay smooth.
d. Chop peanuts for topping and set aside.
e. Take the ice cream sandwiches back out of the freezer, quickly drizzle with melted chocolate and top with crushed peanuts. Return to the freezer and enjoy these little guys whenever you want!
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  One Response to “PB & B Pretzel Ice Cream Sandwiches”

  1. These are adorable. I would literally eat a hundred of them. And then try to eat that chocolate script-writing off the plate.

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