Banana Peanut Butter Ice Cream Sandwiches

Ingredients

• 3 ripe medium bananas, sliced into coins
• 3/4 cup raw sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lemon juice
• 2 cups cream
• 1 cup milk
• 1 batch peanut butter oat cookies

Directions

1. Set the oven to 350 degrees F and place a rack in the center. Put the bananas in a baking dish and toss them with the raw sugar. Bake until the fruit is soft enough to fall apart and the syrup is thick and actively bubbling, about 30 minutes.
2. Scrape the bananas into a blender or food processor, then add the salt, lemon juice, cream, and milk. Blend on high until the mixture is completely smooth and combined, about 30 seconds. Refrigerate the carafe until the base is thoroughly cold, about 3 hours, then churn it in an ice cream maker following the manufacturer's instructions. Spoon the ice cream into an airtight container and freeze until firm, 3 to 4 hours before serving.
3. To make the sandwiches, place 3 to 4 tablespoons of ice cream on the flat side of one cookie. Add a second cookie on top and press with your palms to flatten. Serve right away, or wrap each sandwich in plastic wrap and chill in the freezer. The recipe makes 9 ice cream sandwiches, with extra ice cream left over.