Banana and lemon ice cream sandwich

Step 1/10

• 50 g cookie crumble
• 29⅛ g butter
• black cocoa powder
• sugar

• stand mixer with dough hook
• pot

To create the cookie sandwich, melt the butter and mix it with the cookie crumble. Add cocoa powder (optional) and sugar to your liking.

Step 2/10

• platter
• freezer

Place the dough in a preferably rectangular tray, spreading it thin, and store it in the fridge or freezer, so it becomes solid.

Step 3/10

• ½ bananas
• 16⅔ ml milk
• ⅛ yogurt

• blender
• tupperware

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.

Step 4/10

• 20⅞ ml water
• 41⅔ g sugar

• pot

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.

Step 5/10

• 41⅔ ml lemon juice
• ⅛ lemon zest

Add the lemon juice and zest to the pot, and take it to the boiling point again. Then, place in fridge to cool down.

Step 6/10

• knife

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.

Step 7/10

• 83⅓ ml milk
• ⅓ egg whites

• stand mixer with whisk

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.

Step 8/10

Check both ice creams every hour and stir them, so they don’t freeze completely.

Step 9/10

Once both ice creams are solid enough, cut them in pieces of the same size as the cookies.

Step 10/10

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.

Enjoy your meal!