Serve this banana ice cream solo or smoosh it between rich and cakey peanut butter oat cookies.
- Yield:makes 1 quart ice cream, or 9 sandwiches with some ice cream remaining
- Active time: 1 hour 15 minutes
- Total time:4 hours
- 3 ripe medium bananas, sliced into coins (about 12 ounces)
- 3/4 cup raw (turbinado) sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon juice
- 2 cups cream
- 1 cup milk
- 1 batch (18) peanut butter oat cookies
Heat oven to 350°F with a rack in the middle. In a baking dish, toss bananas with raw sugar. Bake until bananas are fall-apart tender and thick stacks of sugar syrup bubble on top of each other, about 30 minutes.
Transfer bananas to blender or food processor and add salt, lemon juice, cream, and milk. Blend on high until very well combined, about 30 seconds. Chill carafe in refrigerator until mixture is very cold, about 3 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container and firm up freezer for 3 to 4 hours before serving.
For ice cream sandwiches: Scoop 3 to 4 tablespoons of ice cream onto the bottom of one cookie. Top with another cookie and squeeze flat with the palms of your hands. Serve immediately, or wrap in plastic wrap and chill in freezer. Recipe makes 9 ice cream sandwiches with additional ice cream left over.