|300 g||cookie crumble|
|black cocoa powder|
|250 ml||lemon juice|
To create the cookie sandwich, melt the butter and mix it with the cookie crumble. Add cocoa powder (optional) and sugar to your liking.
Place the dough in a preferably rectangular tray, spreading it thin, and store it in the fridge or freezer, so it becomes solid.
To make the banana ice cream, make a smoothie with the bananas, some milk and yogurt (optional). Then place in a rectangular tub (if possible) in the freezer.
For the lemon ice cream, put water and sugar in a pot on the stoves and cook until the water boils. Then, decrease the temperature and cook it for about 10 minutes.
Add the lemon juice and zest to the pot, and take it to the boiling point again. Then, place in fridge to cool down.
While the lemon cools down, check if the cookie is solid. If so, cut it in several same-sized, rectangular pieces. Place it back in the fridge.
Take the lemon mixture from the fridge and add the milk. Mix. Then, add the whipped egg whites and mix them as well. Place it in the freezer.
Check both ice creams every hour and stir them, so they don’t freeze completely.
Once both ice creams are solid enough, cut them in pieces of the same size as the cookies.
Put together the sandwiches. Make some with one ice cream and some with the other or put both flavours together. Place them back in the freezer until served.