Ingredients
- For Banana Mascarpone Ice Cream:
- 4 frozen bananas, peeled and cut in 2 inch pieces (5 cm)
- 1/2 cup mascarpone cheese (125 ml)
- ½ cup confectioners sugar (125 ml)
- 1 vanilla bean, halved, seeds removed
- 1/2 Meyer Lemon, juiced
- For Double Chocolate Cookie “Sandwiches”:
- 2 cups all purpose flour (500 ml)
- ½ cup good quality cocoa powder (125 ml)
- 1 teaspoon baking powder (5 ml)
- ½ teaspoon baking soda (2 ml)
- 1/4 teaspoon salt (1 ml)
- 1 cup unsalted butter, softened (250 ml)
- 1 cup light brown sugar (250 ml)
- ½ cup white sugar (125 ml)
- 3 large eggs
- 2 teaspoons pure vanilla extract (10 ml)
- 1 cup semi sweet chocolate chips (250 ml)
- 1 cup pecan nuts, roughly chopped (250 ml)
Method
- For Banana Mascarpone Ice Cream:
- Freeze banana pieces overnight in re-sealable plastic bags.
- Place all ingredients in a food processor. Pulse for a few seconds then whip till smooth (about 20 – 30 seconds)
- Fill 3 inch ring molds and lay onto a parchment- lined baking sheets.
- Freeze 1 hour or longer, if needed.
- Pop out of molds and place sandwiched between double chocolate cookies.
- Yield: 6 servings
- For Double Chocolate Cookie “Sandwiches”:
- Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
- Sift together dry ingredients into a large bowl.
- In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy.
- Add eggs and vanilla and beat till combined. Add this mixture to the bowl of dry ingredient and stir to combine.
- Add chips and nuts. Combine.
- Drop by ice cream scoopfuls onto a parchment lined baking sheet.
- Bake for 12 – 14 minutes until just cooked but still soft. Set onto a wire rack to cool.
- Using the same mold as the ice cream, cut cookies into ‘sandwiches’. Assemble with ice cream and serve.
- Yield: approximately 12 large cookies.