2 C. All-Purpose Flour
1/2 C. Whole Wheat White Flour
1 Tbsp. Baking Powder
1/4 Tsp. Fine Sea Salt
3/4 C. Vegetable Oil
1 C. Sugar
1/3 C. Natural Sweetener (Such as Stevia, Monk, Etc.)
1 Tbsp. Mild Flavor Molasses
2 Ripe Bananas
1 Tsp. Vanilla Extract
1/4 C. Sugar
1 Tbsp. Ground Cinnamon
2 pints of ice cream
In a medium bowl, whisk together the 2 C. All-Purpose Flour, 1/2 C. Whole Wheat White FLour, 1 Tbsp. Baking Powder, and 1/4 Tsp. Fine Sea Salt; set aside.
In the base of a stand mixer, add the 3/4 C. Vegetable Oil, 1 C. Sugar, 1/3 C. Natural Sweetener, and 1 Tbsp. Mild Flavor Molasses. Beat together until well combined.
Add in the 2 Ripe Bananas and 1 Tsp. Vanilla Extract and continue to beat until smooth and creamy.
Transfer the flour mixture to the banana mixture and stir until just combined.
Place in the fridge to chill for at least 30 minutes.
While the dough is chilling, mix together the 1/4 C. Sugar and 1 Tbsp. Ground Cinnamon in a medium-sized shallow bowl; set aside.
Once the dough is chilled, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or silicone baking mat for easy clean-up.
Remove the dough from the fridge and scoop 1" balls of dough out to roll around in the cinnamon sugar mixture.
Place the rolled dough balls onto the prepared baking sheet about 2" apart, pressing each down slightly with the back of a spoon.
Transfer the baking sheet to the oven and bake for 10-12 minutes. (See note above!)
Remove the baking sheet from the oven and allow to cool slightly before transferring to a wire rack to continue cooling
Blend both ice creams together and form balls
Layer the SB Preserves onto cookie and press ice cream balls between cooled cookies.
Wrap in Saran Wrap and Freeze