Banana split ice cream sandwiches

Ingredients

1.8L ctn Peters Light & Creamy Classic Vanilla ice-cream

2 small ripe bananas

1 tbs lemon juice

1/2 tsp vanilla bean paste

200g pkt Weight Watchers Milk Chocolate Biscuits

1 1/2 tbs rice malt syrup

1 1/2 tsp raw cacao powder, sifted

2 tbs flaked almonds, toasted

10 cherries, to serve

Method

Step 1

Grease a 16 x 26cm (base measurement) slice pan. Line with baking paper, allowing sides to overhang. Place the ice-cream in a large bowl. Set aside for 10 minutes to soften.

Step 2

Meanwhile, place the bananas, lemon juice and vanilla bean paste in a small bowl. Use a fork to mash until almost smooth.

Step 3

Fold through ice-cream. Spread into prepared pan and cover with plastic wrap. Freeze for 8 hours or overnight until firm.

Step 4

Line a baking tray with baking paper. Place 10 biscuits, chocolate side up, on prepared tray. Remove ice-cream from pan and place on a clean chopping board. Working quickly, use a 5cm round cutter to cut 10 discs from ice-cream slab. Place 1 ice-cream disc on each biscuit. Top with another biscuit, chocolate side down, and gently press to seal. Place in the freezer for 4 hours or until firm.

Step 5

Meanwhile, to make chocolate sauce, place rice malt syrup and cacao powder in a bowl. Stir until smooth and combined. 6 Top each ice-cream sandwich with a spoonful of chocolate sauce. Sprinkle with toasted almonds and top with a cherry.

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