Peanut Butter & Banana Bread Ice Cream Sandwiches

Prepare and bake the banana bread according to package instructions. Cool slightly, then transfer to a rack to cool completely. Cut the cooled loaf in half. Slice one half into eight ½-inch slices (reserve the remaining half for snacking or another recipe!).

While the bread bakes, whisk together the confectioners’ sugar, peanut butter, coconut oil, and vanilla in a small bowl until smooth.

Arrange four banana bread slices on a parchment-lined baking sheet. Top each with 4–5 thin slices of banana.

Turn the ice cream pint on its side. Using a serrated knife, carefully slice through the container to create ½-inch thick ice cream discs. Arrange on a tray and freeze for 10 minutes. Peel off the paper and trim the discs to fit atop the banana slices.

Top each base with a second banana bread slice and gently press to secure. Scrape the sides clean as needed and place the sandwiches in the freezer while you work.

Freeze at least 1 hour (or up to 24 hours). Remove from the freezer and dip each sandwich halfway into the peanut butter drizzle. Sprinkle with flaky sea salt and return to the freezer, uncovered, for 1 hour.