Banana Nice Cream Sandwiches Recipe

This post featuring Banana ice cream sandwiches was originally a sponsored post.

My kids keep begging me for ice cream, especially my daughter.

I don’t tend to keep ice cream in my house for a variety of reasons, mostly because that isn’t the best choice and it disappears all too fast. And then we have the arguments over who ate more than their fair share.

While I could make homemade ice cream, that takes more time and energy than I have to devote to most desserts right now. And it still goes way too quickly.

Instead, we use our YoNanas machine all the time make what tastes and feels like ice cream but it actually fruit. The kids are thrilled with it, and I’m happy, too.

You need only frozen fruit. That also means I don’t have to worry about fruit going bad in my house when someone doesn’t eat it because no one “prepared it for them.”

I discovered it helps if frozen fruit sits out for 5-10 minutes first for most fruits, bananas being the exception. The denser fruit like mangoes and strawberries definitely work better when they aren’t rock hard.

But… my kids want more than the same fruit nice cream week after week. 

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Why Banana Ice Cream Sandwiches?

When I saw the banana ice cream sandwiches, I knew I had a winner on my hands. This still uses simple ingredients I tend to keep on hand, but it makes it special without adding a ton of extra time.

In fact, this is something my teens can easily do themselves. Anytime I don’t have to add work to my plate is a win!

I use my YoNanas machine to make the banana custard, but if you don’t have one, you can still make this. Slice and freeze your bananas, then place them in your food processor or blender until smooth.

This banana ice cream sandwiches recipe also includes an option to make your own graham crackers, but I simply used store bought crackers I had in my pantry.

The recipe makes 16 banana ice cream sandwiches, which is more than we eat in a sitting. I freeze the extras and wrap them tightly after I freeze them for a treat for another day.

It’s easy as 1-2-3.

How to Make Banana Ice Cream Sandwiches

Find the original recipe on Dole’s recipe site, including the homemade graham crackers.

Peel your bananas and freeze them. It’s always easiest to peel first then freeze – I’ve learned this the hard way over the years.

For this recipe, aim to use bananas that are ripe but not overripe and brown. The overripe bananas are best suited to banana bread and other even sweeter concoctions.

Bananas freeze relatively quickly, so you need to prep this just a couple hours in advance. If you slice them first, they freeze even faster.

Either make the graham crackers from the original recipe or break 4 whole graham crackers into their four smaller rectangles.

Wash and dry blueberries and strawberries. Hull strawberries, and slice them.

Place frozen bananas in your YoNanas machine (or blender or food processor). Process through the machine and catch in a zip top bag you place in a cup.

Seal the zip top bag after removing air. Set eight small graham cracker rectangles flat side up.

Snip a small corner from the zip top bag and pipe onto the eight crackers. Don’t worry about being perfect!

Add blueberries and strawberries to the banana custard, then top with the remaining graham crackers, flat side to the inside of the sandwich.

Freeze five minutes for the banana custard to firm up again. Otherwise, it will squish out as you bite into it – just ask my daughter!

Individually wrap any you don’t use immediately, and place in a tightly sealed container in your freezer. They’ll last up to a month in the freezer, though the crackers may soften slightly.

Have you ever tried banana ice cream sandwiches?

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