Last month we talked beverages with Recipe Redux, but August brings a delicious summer challenge: frozen desserts.

I think we know how much of an ice cream obsession I have. For Redux I definitely toyed around with ice cream based desserts (mostly I just enjoyed eating the ice cream while pondering), but I'll do you one better and healthier!

I bring you frozen banana soft serve sandwiched between two vegan peanut butter cookies. Before you snub the vegan cookies, let me assure you, vegan or not these cookies are delicious. Frozen and blended bananas are something to definitely try. Considered the new darlings of the health snack world, the creamy texture mimics ice cream without the added sugar and fat. Plus I'm sure you have those over ripened bananas laying around. Toss them in the freezer for smoothies or this dessert and you'll be wishing other bananas would ripen faster.

Vegan Peanut Butter Cookies (from 100 best vegan baking recipes)

  • 2 C Flour
  • 2 t Baking soda
  • 1/4 t salt
  • 1 C margarine
  • 1 C sugar
  • 1 C brown sugar (packed)
  • 1/4 C apple sauce
  • 1 t vanilla
  • 1 C Pb

Preheat the oven to 350 F and line baking sheets with parchment paper.  Cream margarine and sugars  together in a large bowl. Add applesauce, vanilla, and peanut butter and mix well. Mix dry ingredients in a large bowl and slowly add to wet mixture.

Drop tablespoon sized dough balls onto the parchment and bake for about 10 minutes. They will brown on the top and edges. Cool on a separate platter.

Banana Soft Serve

  • Ripe, frozen bananas

Take  bananas out of the freezer. Peel and chunk into a Cuisinart or blender. Mix until smooth.

Scoop the soft serve and sandwich between two cookies. If you're not ready to eat them immediately, wrap in wax paper or aluminum foil to place in the freezer. These are a great make-ahead dessert for a party.

Have a nut allergy? Need to be gluten free? Skip the Pb cookies and go for your favorite while using the same filling.

Check out these other summer frozen desserts from fellow dietitians and foodies: