There's a Bear Hair in my Eclair: Flourless pecan and banana "ice cream" sandwiches

Really? Who doesn't love an ice cream sandwich? I ate one of these and was instantly transported back to 1989. Memories of side pony tails and jorts came creeping into my mind. Then, thankfully, went away.

Anyone that knows ANYTHING knows that peanut butter and banana is a pair made in heaven. Just ask Elvis. I discovered this combo when I first moved to Atlanta and quickly became obsessed with it. I would eat a peanut butter and banana sandwich for breakfast every day. Religiously. Obsessively. Then I made the lateral move over to peanut butter oatmeal. Ahh...memories. The dogs have witnessed many mornings with me and my sacred breakfast.

When I started Crossfit last year, my good friend Mike K. introduced me to the joys of pecan butter. My friend Oum Kulsoom makes homemade nut butters (http://kbanutbutters.com/nut-butters). I fell in love with the pecan cinnamon. Pecans have since become my favorite nut. They are sweeter and creamier than peanuts, not to mention all the healthy fat benefits.

This recipe is so easy and is perfect for a healthy treat. No ice cream maker required! No tempering, no cooking and absolutely no complications. The only kitchen product you will need is a food processor or a good blender. The "ice cream" is made simply of frozen bananas, vanilla, and heavy cream. It has the consistency of a good soft serve ice cream and pairs so well with the soft cookie. It relies only on the natural sweetness from the banana, so if you prefer a sweeter ice cream, use the suggestions listed below.

Flourless pecan and banana "ice cream" sandwiches

For the "ice cream":

3 medium, ripe bananas

1 teaspoon pure vanilla extract

1/4 cup heavy whipping cream
*Optional (for more sweetness): 2 tablespoons honey, 6 packs truvia, or 1/4 cup Splenda

For the cookies:

1/2 cup pecan butter (you could also use peanut or almond butter)

Sweetener (12 packs Truvia is what I used. You can also use 1/2 cup sugar or 1/2 cup Splenda)

1 large egg

1 teaspoon pure vanilla extract

Kosher salt for sprinkling

Makes about 12 small cookies and 2 cups ice cream

Start the ice cream:

1.) Chop your bananas into 1 inch discs. Place in a container, cover and freeze completely.

Make the cookies:

1.) Preheat the oven to 350 degrees

2.) Place 1/2 cup nut butter, 1 teaspoon vanilla extract, 12 packs Truvia, and 1 egg into a large bowl. Whisk to combine completely. The batter will be very wet.

3.) Scoop out the batter into round tablespoons and place on cookie sheet. Try to make them all the same size. It helps if you use a tablespoon measure. Sprinkle the cookies with a little bit of kosher salt. The slight hint of saltiness on the outside is a nice balance to the sweet cookie.

4.) Bake in center of the oven for 8 minutes. Let cool on cookie sheet for about 5 minutes, then transfer to cooling rack to cool completely.

Finish the ice cream:

1.) Once your bananas have frozen, remove from the freezer and microwave on high for one minute to soften them just a little bit.

2.) Place in a food processor with one teaspoon of vanilla extract and 1/4 cup of heavy cream. Blend to a soft serve consistency. You will have to stop the processor and stir it every now and then to move the banana around. Eyeball the consistency--if you want it with chunks of banana, blend it less. If you want it creamier, blend more and add a little more heavy cream. This part is all up to you!