Elvis Ice Cream Sandwiches
We like to think that if the King were still alive today, he would have loved this spin on his favorite sandwich of peanut butter, bacon and bananas. Because the “ice cream” is dairy-free—it’s made completely from frozen bananas whipped until airy and light—we like to sandwich it between dairy-free cookies.
Follow this Classic Peanut Butter Cookies Recipe from King Arthur Flour - Yields 2 dozen.
Makes 6 ice cream sandwiches | Total Time: Less Than 60 Mins
- 4 strips Applegate Naturals® Sunday Bacon® Brand
- 3 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- 4 bananas, peeled, cut into chunks and frozen
- ½ teaspoon vanilla extract
- 12 peanut butter cookies
- To make the candied bacon, preheat the oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack in the baking sheet.
- Cut the bacon in half crosswise (this makes it easier to dredge in the sugar mixture). Whisk together the granulated sugar and cocoa in a shallow pie plate. Dredge each piece of bacon in the sugar mixture and arrange on the wire rack.
- Bake the bacon until glazed and beginning to crisp, about 35 minutes. Remove from the rack and arrange on a plate to cool; the bacon will crisp up as it cools. When completely cool, chop the bacon. The bacon can be made up to 2 days ahead and stored in an airtight container.
- Put the frozen bananas and vanilla in the bowl of a food processor and process until smooth and fluffy. Sprinkle the candied bacon over top and pulse a few times to combine.
- Scoop about 3 tablespoons of the banana ice cream over a cookie and top with another cookie, pressing lightly to spread the ice cream to the edges. Repeat with the remaining cookies and ice cream. Serve immediately or wrap each sandwich in a square of wax paper and freeze them until ready to serve (up to 3 days). Let soften slightly before serving.