Easy Steps

Pre-heat your oven to 180°C. In a large bowl add the bananas and mash.

Mix in cinnamon powder, oats, dates and peanut butter until it all evenly comes together to form a thick batter.

Line your baking tray with parchment/baking paper.

Scoop the dough and place on the baking tray, flatten to a cookie shape.

Place in the oven for 20-25 minutes at 180C. Once done, allow the cookies to cool for 10-15 minutes.

To prepare nice cream, place frozen banana slices and unsweetened coconut milk into a blender. Blend on high for 1 to 2 minutes (if your blender is having a hard time blending the bananas, gradually add more coconut milk by the tablespoon.)

Once puréed, banana nice cream should be like a super thick smoothie. Transfer to a parchment-lined bread pan to freeze for 1 to 2 hours so that it hardens enough to scoop like ice cream, but isn’t too hard where you can’t scoop it.

Store the cookies in an air-tight glass container and nice cream in the freezer.

To make a nice cream sandwich, thaw the nice cream 30 minutes prior to serving. Simply add a scoop of nice cream between two cookies.