Banana Ice Cream Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 8 servings
- 1/2 teaspoon fresh lime juice
- 1 tablespoon unsalted butter, melted
- 1/2 cup chilled heavy cream
- Carbohydrate 28 g(9%)
- Cholesterol 36 mg(12%)
- Fat 13 g(20%)
- Fiber 1 g(5%)
- Protein 4 g(8%)
- Saturated Fat 7 g(34%)
- Sodium 267 mg(11%)
- Calories 240
Preparation Put oven rack in middle position and preheat oven to 350°F. Beat cream with an electric mixer until it just holds stiff peaks. Reduce speed to low and beat in dulce de leche, banana, and lime juice until combined. Freeze until firm but not frozen hard, at least 45 minutes. Brush tortillas with butter on both sides. Spread out on a baking sheet and toast, turning over once, until golden, 12 to 16 minutes. Cool tortillas completely, about 20 minutes. Divide cream mixture between 2 tortillas and top with remaining 2 tortillas. Freeze on baking sheet, loosely covered with foil, until frozen, about 1 hour.
Preparation Put oven rack in middle position and preheat oven to 350°F. Beat cream with an electric mixer until it just holds stiff peaks. Reduce speed to low and beat in dulce de leche, banana, and lime juice until combined. Freeze until firm but not frozen hard, at least 45 minutes. Brush tortillas with butter on both sides. Spread out on a baking sheet and toast, turning over once, until golden, 12 to 16 minutes. Cool tortillas completely, about 20 minutes. Divide cream mixture between 2 tortillas and top with remaining 2 tortillas. Freeze on baking sheet, loosely covered with foil, until frozen, about 1 hour.
