Peanut Butter Banana Ice Cream Pizzelle Sandwiches

This is the perfect summer treat. Peanut butter banana ice cream served in pizzelle tacos or cups. Although this treat is a little equipment heavy, it is so worth it.

Pizzelles are a light Italian cookie. I’ve tried a vegan and a non vegan recipe. My recommendation is to first try the Stonewall Kitchen mix. I’m not a big fan of mixes, but this will help ease you into Pizzelle making. The next batch try this non vegan recipe. If you’re feeling a little brave, move on to the vegan recipe. Traditional pizzelle batter is thicker, but this vegan recipe is thin, so the cookies will not be as sturdy.

To bake pizzelles, preheat iron for about 10 minutes. Place one spoonful of pizzelle batter in center of iron. Close iron all the way down, until steam comes up and release. Allow to bake for 30 seconds.

Carefully transfer baked pizzelle with fork. To shape, either place around cannoli roller or place in small bowl. Allow to set until hardened.

The ice cream portion requires a Yonanas, but I read someone had success using a blender. The first time I made Yonanas the cream was a little bitter, but this time I perfected the technique. Make sure you freeze really ripe bananas, like black ripe. Just continue to add peeled bananas in your freezer, until you have enough to make a batch.

Once you are ready to make the ice cream, set bananas out for 10 minutes. Then pulse them through the machine. Once all bananas are transformed into ice cream, stir in peanut butter. Place ice cream in pizzelle tacos/cups and garnish with chocolate chips and strawberries. These are super light, but they remind me of Ben & Jerry's decadent Banana Peanut Butter Greek Frozen Yogurt.

Peanut Butter Banana Ice Cream

Ingredients

• 5 very ripe peeled frozen bananas
• 2 tbsp creamy peanut butter, or to taste

• Chocolate Chips
• Sliced Strawberries

Instructions

Place bananas in Yonanas. Once all bananas are churned, mix in peanut butter.

Spoon in pizzelle tacos/cups and garnish with chocolate chips/strawberries.

Lemon Blueberry Muffins

Lemon blueberry muffins are the perfect treat. They are sweet and indulgent, but they also feel a little healthier with fresh blueberries.

These muffins have one of my favorite ingredients, coconut milk. This gives the muffins a moist and creamy texture.

This recipe makes more than your normal batch of muffins because I didn't want any leftover coconut milk. If you want to make a dozen muffins, this recipe can easily be divided.

Lemon Blueberry Muffins Adapted from Chloe's Vegan Desserts

Makes about 26 muffins

Ingredients

• 4 cups all purpose flour
• 1   1/2 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

• 1    16 oz can coconut milk
• 1 cup canola oil
• 1/2 cup lemon juice
• Zest of 2 lemons
• 2 tbsp lemon extract

• 2 cups of blueberries (about 2 pints)

Instructions

Preheat oven to 400 degrees. Line muffin tin with paper wrappers.

In a large bowl, combine all dry ingredients from top column - flour, sugar, baking powder, baking soda and salt.

In a medium bowl, combine all liquid ingredients from second column - coconut milk, oil, lemon juice, zest and extract.

Pour liquid ingredients into dry and whisk until combined. Fold in blueberries.

Divide batter evenly among muffin tin. 

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.