In honor of the season four airing of Arrested Development, I wanted to create a dish that would truly honor and please any Arrested fan. Bluth’s banana stand has been an iconic part of the series since episode one. But I must admit, watching the Bluth family members chow down on those jailhouse ice cream sandwiches gets to my cravings just as much as the bananas. So I decided to create a recipe that would combine the two. Behold: a chocolate dipped banana ice cream sandwich. Once you’ve breezed through season four, this dessert will really fill the Arrested void in your life. And even if you’re not a fan of the show, there’s no reason why you, too, can’t enjoy some homemade ice cream sandwiched between two crunchy graham crackers coated in rich chocolate.
INGREDIENTS (makes 8)
4 very ripe bananas
1 tablespoon fresh squeezed lemon juice
½ cup honey
1 vanilla bean, scraped
1 cup plus 5 tablespoons heavy whipping cream, separated
8 graham crackers
9 ounces semisweet chocolate
Place bananas in the freezer overnight. Remove bananas from freezer and allow to thaw for 1 hour. Peel bananas and place in a food processor with the lemon juice. Process for 10-15 seconds. Add honey and vanilla bean seeds and turn the processor on. Slowly pour in 1 cup of the heavy cream and process until smooth. Chill the mixture in the refrigerator for 1 hour.
Transfer mixture to an ice cream maker and process according to your maker’s instructions. Line a baking dish with tin foil or wax paper and place half the graham crackers on the bottom. Once the mixture is thick but still soft, scoop 1 ice cream scoop’s worth onto the bottom half of the graham crackers. Top each sandwich with the other half and freeze the sandwiches for 3 to 6 hours, until the ice cream is firm.
Before you take the sandwiches out of the freezer, stir the chocolate and 5 tablespoons heavy cream in a medium bowl set over a saucepan of barely simmering water until smooth. Cool the mixture until lukewarm. Remove the sandwiches from the freezer and cut in half, at the perforated lines. Working with 1 sandwich at a time, dip half of the sandwich into the melted chocolate. Allow excess chocolate to drip back into the bowl.
Place all sandwiches on a cookie sheet lined with wax paper and return to the freezer. Freeze until chocolate sets and freezes, about an hour. Wrap each sandwich individually in foil and keep frozen until ready to serve. Enjoy!