Banana Dulce de Leche Ice Cream Sandwiches

Name: Banana Dulce de Leche Ice Cream Sandwiches | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 10
Ingredients: 2 teaspoons ground cinnamon; 3 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 large egg, at room temperature; 1 cup packed dark brown sugar; 2 ounces cream cheese, at room temperature; 4 ounces (1 stick) unsalted butter, at room temperature; 1 teaspoon cornstarch; 1/4 teaspoon fine salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 cups (250 grams or 8.8 ounces) all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt salt; 1 cup dulce de leche, divided; 1 1/4 cups heavy cream; 1 1/4 cups whole milk; 4 ounces cream cheese, at room temperature; 2 large ripe bananas

KitchenAid Chef

Serving

Ingredients

2 teaspoons ground cinnamon

3 tablespoons granulated sugar

1 teaspoon vanilla extract

1 large egg, at room temperature

1 cup packed dark brown sugar

2 ounces cream cheese, at room temperature

4 ounces (1 stick) unsalted butter, at room temperature

1 teaspoon cornstarch

1/4 teaspoon fine salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 cups (250 grams or 8.8 ounces) all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt salt

1 cup dulce de leche, divided

1 1/4 cups heavy cream

1 1/4 cups whole milk

4 ounces cream cheese, at room temperature

2 large ripe bananas

Step by step

In the pitcher of a KitchenAid® 5-Speed Diamond Blender, puree the bananas, cream cheese, milk, cream, 1/2 cup dulce de leche, salt, and vanilla, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium bowl and press plastic wrap against surface. Refrigerate until completely chilled, at least 30 minutes or up to 1 day.
Pour the chilled mixture into a KitchenAid® Stand Mixer fitted with the Ice Cream Maker Attachment. Churn for 25 minutes, or until doubled in volume with the consistency of soft-serve ice cream. During the last few minutes of churning, drizzle in the remaining 1/2 cup dulce de leche. You may need to microwave the dulce de leche if it’s too thick to drizzle. Pour the ice cream into an airtight container and press plastic wrap against the surface. Freeze until firm, at least 2 hours or up to 3 days.
For the brown sugar cinnamon cookies
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cornstarch.
In the bowl of a KitchenAid® Stand Mixer, beat the butter, cream cheese, and sugar on medium-high speed until smooth, about 2 minutes. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.
Scoop out 2-tablespoon sized balls of dough and place on the prepared baking sheets. In a small bowl, combine the sugar and cinnamon. Roll each dough ball in the cinnamon sugar. Flatten the dough slightly with the palm of your hand.
Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool on the pan for 5 minutes before removing to cooling racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in an airtight container in the freezer for up to 1 month.
For the ice cream sandwiches
Top a cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Repeat with the remaining cookies. Freeze for at least 1 hour before serving.
Sandwiches can be tightly wrapped in plastic and stored in an airtight container in the freezer for 1 week. Let the sandwiches sit at room temperature for 5 to 10 minutes to soften slightly before serving.