Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Banana Split Ice Cream Sandwiches

1 cup firmly packed brown sugar
1 cup LAND O LAKES® Butter, softened*
3 large (1½ cups) ripe bananas, mashed
2 large eggs
1 t. vanilla extract
2¼ cups all-purpose flour
1¾ cups old-fashioned rolled oats
1 t. baking soda
½ t. salt
3 cups strawberry, vanilla or Neapolitan ice cream
1½ cups semi-sweet real chocolate chips
1 t. shortening
½ cup finely chopped walnuts

Heat oven to 350°F. Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, eggs and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed. Drop dough by ¼ cupfuls 3” apart onto ungreased cookie sheets. Flatten dough to 3” diameter with bottom of glass dipped in sugar. Bake for 14 to 19 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely (15 minutes). Transfer cookies to resealable small plastic freezer bags. Freeze until firm (2 hours). Let ice cream stand at room temperature until slightly softened (10 minutes). Meanwhile, melt chocolate chips and shortening in small saucepan over medium-low heat, stirring constantly, until chocolate is melted and smooth (2 to 3 minutes). For each sandwich cookie, spread ¼ cup ice cream over flat-side of 1 cookie; top with another cookie, flat-side down. Press cookies together slightly. Spread 1 T. chocolate over top of each sandwich cookie; sprinkle with 1 t. walnuts. Place ice cream sandwich onto ungreased baking sheet; freeze (2 hours). Repeat with remaining cookies, ice cream, chocolate and walnuts. When chocolate has set, place ice cream sandwiches into resealable small plastic freezer bags. Store in freezer. Makes 1 dozen sandwich cookies. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. TIP: Use a small (2”) ice cream scoop to portion the cookie dough into ¼ cupfuls and to scoop the ice cream for each sandwich.