Peanut butter & banana ice-cream sandwiches

Instructions

1. Put the frozen banana in a blender or food processor and blitz until smooth and creamy. Add the vanilla extract and blitz again, then spoon the mixture into a small baking tin. Smooth over the surface, cover, and freeze for 2-3 hours until solid.
2. Mix the peanut butter powder with 80ml cold water, until combined, then spread over the Shortbread Thins.
3. Remove the banana ice cream from the freezer and use a 5cm cookie cutter to stamp out 12 rounds. Working quickly, top half of the shortbread thins with the ice-cream rounds, then sandwich with the remaining shortbread.
4. Grate the dark chocolate onto a plate, then roll one side of each sandwich into the chocolate. Return to the freezer until ready to serve.