Quick banana ice cream sandwiches

• peanut butter↗200g g

  (crunchy or smooth is fine)

• golden caster sugar↗175g g
• dark chocolate↗75g g

  chopped into chunks

• large egg↗1
• bananas↗3

  peeled, chopped and frozen in advance

• double cream↗2 tbsp tbsp
• vanilla essence↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.

2. 2

   Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months – to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.

3. 3

   Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.