Note to self:
Please avoid encouraging your own harmful tendencies.
If you are fully aware of a bad habit you currently posses or used to posses, but thought you’d given away, do not set yourself up to feed said habit.
Self, you are above that. You really really are.
If it brought you down once, it will do it again. Just you wait. Or better yet, don’t.
Don’t wait. Move on to something else instead.
Like talk to someone who motivates you to be an all-around better person, listen to the song that’s stuck in your head (even though you’ve listened to it 6 times already today), watch Alton Brown make biscuits with his grandma, tear pretty pages from magazines and stick them into a notebook just for pretty magazine pages so that you can look at how pretty they are later.
Or heck, you could make ice cream sandwiches.
These ice cream sandwiches happen to be particularly perfect for summer.
As if I’d turn down any ice cream sandwich during a blazing, 100+ degree Georgia summer, but you understand…
You understand how great it is that the “bread” of these sandwiches is composed of peanut butter and chocolate oatmeal no-bake cookies. As in you don’t have to turn on an oven. Which is super lovely considering that whole blazing summer weather thing. No need to add wood to the fire, if you know what I mean.
You also understand the major bonus points that accompany having creamless ice cream when you’d like to feel mildly okay in a swimsuit. This smooth banana ice cream contains three simple ingredients– bananas, peanut butter and cold. You could pretty much call it healthy. You could absolutely call it awesome.
And that’s about that. Any of the aforementioned options are near guaranteed to make you smile, and are most certainly better alternatives to voluntarily disrespecting yourself. Do all of the aforementioned, and you’re basically my life twin…
Hope you’re as excited as I am.
Peanut Butter Chocolate Oat Cookie & Dairy-Free Banana Ice Cream Sandwiches
- 4 overripe bananas, cut into round slices and frozen
- 2 cups sugar
- 4 tablespoons cocoa
- 1 stick butter
- 1/2 cup milk
- 1 cup + 2 Tbsp peanut butter, divided
- 1 tablespoon vanilla
- 3 cups oatmeal
Place frozen banana pieces in the bowl of a food processor fitted with a steel blade. Process bananas until they create a frosty, yet creamy puree. Add in the 2 Tbsp peanut butter and process to combine. Place in a covered bowl and set aside in the freezer.
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add the remaining cup of peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by spoonfuls. Allow to cool and harden.
Once cookies are cool, remove the ice cream from the freezer and allow to soften slightly. Spoon a mound of ice cream onto the flat, smooth side of a cookie, then top with another cookie similar in size. Press gently to secure ice cream and cookies together. Place onto a baking sheet lined with wax paper. Continue until all cookies and ice cream have been used. Place tray of cookies into the freezer to re-harden.