Banana-Nutella Ice Cream Sandwich
For the cookies
- 2 and ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1.5 tsp cornstarch
- ¾ cup unsalted butter, melted
- 1 large egg + 1 yolk
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup chocolate chips
- Combine flour, cornstarch, baking soda, and salt in a mixing bowl and set aside
- Combine melted butter with all the sugar until smooth. Whisk in the egg and then the egg yolk and add vanilla. Pour the wet mixture into the dry mixture and mix together with a large spoon or rubber spatula. Fold in the chocolate chips. Cover dough and refrigerate for at least 2 hours.
- Preheat oven to 325°F and line a baking sheet with parchment paper. Remove dough from fridge and form into balls that are about 2 tbsp in size and place on baking sheet ensuring there is enough room for them to expand. Bake for about 12 minutes. At this point the cookies should be slightly undercooked but they will continue cooking after they are removed. Set aside until ready to build sandwiches.
For the Ice Cream Sandwiches
- 4 cups frozen bananas, sliced
- 2 heaping tbsp Nutella
- Add the banana to a blender or food processor and pulse until an ice cream like texture begins to form. It may take a while but it will eventually come together. When the mixture begins to look like ice cream, add the Nutella and continue to blend until fully incorporated.
- Spread ice cream mixture onto a cake pan in a layer that is about 1” thick. Freeze for about an hour until solid. Using a cookie cutter or a cup that is approximately the same size as your cookies, cut out circles of ice cream. To build sandwiches, place a round of ice cream between two cookies. You can eat them right away or re-freeze for a few hours if you prefer a harder ice cream sandwich.
Donuts may seem difficult to make but this recipe is so simple and requires no special equipment, anyone can do it. They are perfect to make at home on a lazy Sunday. Enjoy!
Nutella and PB&J Stuffed Donuts
- 2.5 cups all-purpose flour
- 2/3 cup whole milk
- ½ cup sugar, divided
- 2 egg yolks
- 3.5 Tbsp butter, unsalted
- 1 packet active dry yeast
- 1 heaped tbsp ground cinnamon
- Pinch of salt
- powdered sugar, for dusting
- Canola oil, for frying
- Nutella, Peanut butter, and Jam, for filling
- Add the milk and half the sugar to a pan and heat to about 110°F. Allow the sugar to dissolve then add yeast to a bowl and pour about half of the warmed milk over the yeast. Put the remaining milk back on the stove over a low heat and add butter.
- Add the flour and salt to a large mixing bowl creating a well in the center. Add the yolks and all the milk. Using a wooden spoon or spatula, fold in the surrounding flour until a dough forms.
- Place the dough on a lightly floured surface and knead until it is smooth and elastic, dusting with flour when necessary. Place the dough into a large bowl that his been lightly greased. Cover and allow to rise in a warm place for an hour or until approximately doubled in size.
- When the dough has risen, punch it down on a floured work surface and roll out into a sheet about ¾’’ thick. Cut circles out using a 3” cookie cutter. Re-roll out excess dough and repeat. Place cut donuts onto parchment paper and allow to rise for another 30 minutes, covered.
- Combine remaining sugar with cinnamon in a wide bowl
- Heat oil to 340°F and fry donuts in batches for 1½ – 2 minutes per side until golden brown. Toss in cinnamon sugar while still hot.
- To fill donuts, use a pastry bag fitted with a plain nozzle and squeeze Nutella into some, and PB&J into others. Fill just until it starts to ooze out. Dust with powdered sugar and Serve immediately.
*These can also be made without filling them and they are still delicious