Crunchy cookies filled with peanut butter ice cream, gluten-free
Preheat the oven to 200°C
In a large bowl beat the eggs with the oil and sugar until everything is well integrated, add the tahini and beat again. Put the dry ingredients and mix until you have a homogenous and moldable dough. Form 8 discs of 0.5cm thick on a baking sheet with butter/parchment paper and bake for 15-17 minutes or until golden brown and crispy. Let cool
Cut the bananas into thin slices and freeze for 4 hours. Process together with the other ingredients until there are no banana pieces left. Freeze for one hour.
Assemble the ice cream sandwiches. If you want you can bathe them in darkchocolate. Keep in the freezer
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.