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You can get creative with variations of this delicious dessert. Enjoy the ice cream on its own with your favorite toppings or indulge with these rich-tasting cookies right out of the freezer. This recioe is gluten free.
1 and 1/4 cups oat flour (gluten-free available)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Gefen Chunky Peanut Butter
slightly less than 1/2 cup Gefen Honey
1/4 cup Gefen Olive Oil
1/2 teaspoon vanilla extract
2 cookies from above recipe
1/2 teaspoon Gefen Peanut Butter
6 large ripe bananas
2 tablespoons Gefen Creamy Peanut Butter
shaved dark chocolate
crushed peanuts
Preheat oven to 350 degrees Fahrenheit. Prepare a Gefen Parchment Paper-lined sheet pan.
In a medium bowl, combine flour, baking soda, and salt.
In another bowl, combine the peanut butter (it should be soft, room temperature), honey, oil and vanilla.
Combine the flour mixture with the peanut butter mixture. Let batter sit for 10 minutes to thicken.
Using a small ice cream scooper, line the pan with scoops of batter, leaving room for them to expand.
Bake for 10 minutes and let cool. Freezes well.
For two bars, crush two cookies at room temperature in a food processor. Add half a teaspoon peanut butter to hold the crumbs together.
Line a bar pan with parchment paper, cut to fit, leaving flaps hanging over the sides for easy removal after frozen.
Evenly divide the crumbs and push down until it forms a crust.
Peel and slice the bananas. Freeze in an airtight container for a few hours or overnight.
In a food processor, blend the bananas until creamy. It will take a few minutes to achieve the creamy texture.
Add the peanut butter and pulse a few times to combine.
Transfer to an airtight container and freeze.
Spoon ice cream (may need to let ice cream defrost until creamy but not too soft) over crumbs, about three-fourths full, and smooth down with the back of the spoon.
Sprinkle with crushed peanuts or shaved chocolate, cover loosely with foil, and freeze. Serve frozen.
Photo by Heather Winters
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