One of my favorite guilt-free deserts is banana ice cream, which has but one namesake ingredient. For the day’s occasion, I decided to color the usual recipe with fresh pomegranate juice to create a pink tint. Slathered between two of your favorite biscuits, this recipe is a light and refreshing dessert, snack, or part of breakfast.
Pomegranate Cream Sandwiches
- 2 bananas
- 1/4 cup pomegranate juice
- 16-20 of your favorite biscuits
- Pomegranate seeds for garnish
Remove the seeds from a pomegranate, and press the edge of a fork against the seeds, squishing out the juice. Drain the seeds to collect the juice.
Following the banana ice cream instructions, using 2 bananas, add the pomegranate juice to the mix when blending the frozen bananas.
Take your favorite biscuits and slather spoonfuls of the banana ice cream between two at a time.
Garnish with pomegranate seeds.
The contrast between the crispy crackers and soft serve make for a balanced snack. The crunch of the crackers is back dropped by the sweet coolness of a creamy ice cream.