Watch the full recipe video here!

Ingredients

Roasted Banana Ice Cream
2 bananas, unpeeled
1 tbsp brown sugar 
Pinch of salt 
1 container of vanilla ice cream

Miso Chocolate Chip Cookie
1 cup browned butter 
2 eggs 
1 tsp vanilla extract 
4 tbsp miso paste 
1 cup brown sugar 
1 ½ cup granulated sugar 
3 cups all-purpose flour 
1 tsp baking powder 
1 tsp baking soda 
1/2 tsp kosher salt 
¾ cup mini chocolate chips 

Directions

  • For the Roasted Banana Ice Cream: Preheat the oven to 400F, and line a baking sheet with aluminum foil.

  • Add your bananas and bake for 15 minutes.

  • Once out of the oven, immediately cut them open and scoop the insides into a large metal bowl.

  • Add your brown sugar and salt to the warm bananas, then mash the ingredients together with a fork.

  • Mix the vanilla ice cream into the banana mixture, then place in the freezer while you make the cookies.

  • For the Miso Chocolate Chip Cookie: Preheat your oven to 350°F. Line a 9x11-inch pan with tin foil and lightly oil it.

  • In a large bowl, whisk the browned butter mixture with the eggs, brown sugar and granulated sugar until smooth.

  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.

  • Spread the dough evenly in the prepared pan and bake for 20-25 minutes.

  • Cool the cookie in the pan. Once cooled, lift it out using the foil, cut in half.

  • Place one half of the cookie into a square pan that is lined with parchment paper, making sure to trim off any edges that don’t fit with a knife. 

  • Add a thick layer of the banana ice cream, then sandwich the ice cream with the other half.

  • Place in the freezer for 20 minutes or overnight. 

  • When ready to serve, run your knife under hot water, then cut even slices and serve.