This post is part of sponsored recipe development on behalf of PARTNERS Free for All Kitchen's Crackers. All opinions are the contributors' own.
We drove around the corner and were greeted by the large brick building. The football field and soccer fields were dotted with black-clad players, the parking lot was full of cars, and kids in crayon-colored shirts carrying instruments were being escorted through the lot by parents and sibling groups. I let out an audible sigh.
"What?"
"I need three more weeks of summer to prepare for this."
My teenager laughed at me from the passenger seat, brown locks swinging, eyes bright, her mouth open wide as she guffawed at how I loathe the interactions that come along with back-to-school season and having four kids. Having multiple children to this introvert boils down to the forced communication and contact with more teachers, more parents, and more activities instructors and coaches than is humanly necessary.
I left my sunglasses on as we entered the building and headed toward the media center for the first of many parent meetings and orientations and forced school activities to come in the next few weeks.
I could be first in line to tell you that I also long for the days when my house is quiet as all the children learn and fill their brains in school. I revel in the quiet. I want to take a bath in the way the wind sounds as sunlight streams through my window not accompanied by loud children laughing or running or bickering with one another. While I miss the freedom to drop everything and go on a hike or head to the ice cream store with them or on a bike ride around the nearest lake, my heart and soul do better when they've had a bit of silence in between the go-go-go.
Yet I'm never quite ready for them to go back either.
With school around the corner, I'm plotting and planning how we'll juggle the crazy. One of the most important times of day is during the interim period from when they run off the bus after school until dinnertime. It's this period that determines how our night will go, filled with after-school activities, homework, and dinner prep, and the kids sometimes haven't had anything since lunch well before noon. I am looking for simple yet exciting ideas to give them that will keep them going until we all sit down around the table a few hours later.
Partners Free for All Kitchen snack crackers make finding something for everyone easy. With gluten-free, non-GMO ingredients, they are free of several allergens like gluten, corn, soy, and rice, while still offering a delicious product.
The newest variety of crackers, Brownie Thins, are the ideal blend of dark chocolate and subtle sweetness. They made the perfect base for one of my favorite healthy snacks: 2-ingredient banana ice cream.
Giving frozen ripe bananas a whirl in the food processor is nothing new, nor is adding a bit of nut butter for that banana + peanut butter appeal. Using the brownie thins as our cookie sandwiches, it made sense to then dip a corner of each one into melted chocolate for a bit of an extra treat.
The result was bite-sized ice cream sandwiches that sing of nutty goodness, sweet bananas, and plenty of dark chocolate for your sweet tooth. While the sandwiches sit in the freezer waiting for the kids to come home, you can treat yourself to a bowl of frozen banana soft serve sprinkled with brownie thin crumbles from the bottom of the bag.
Partners arrived on the scene in 1992, offering products with all-natural, sustainable ingredients. A company that takes time in crafting quality products, they respect their customers, the environment, community, and their employees. The Free for All Kitchen snack crackers are a gluten-free line, focusing on GMO-free ingredients and are corn-, soy-, and rice-free, too. They are certified kosher and do not contain hydrogenated oils, artificial colors, or preservatives, which make them an easy choice to serve them to my family.
Like the Partners Facebook page to keep up to date on all new offerings. You can find Partners Free for All Kitchen products in a store near you, with expanding availability across the country and new store distribution on both coasts. Check out the Partners Where to Find Us page for a list of all current locations.
Gluten Free Chocolate Banana Ice Cream Sandwiches Recipe
Ingredients
- 3 ripe bananas, sliced and frozen
- 3 tablespoons smooth nut butter, almond butter, peanut butter, sunflower seed butter all work here
- 1 package partners gluten free brownie thins
- 1/3 cup dark chocolate chips, or melts
Directions
- Place the frozen banana pieces and the nut butter in a food processor or heavy-duty blender. Pulse until the mixture is smooth. If needed, add a tablespoon or two of water or milk to help smooth out any chunks.
- Immediately press heaping tablespoons of the banana mixture onto the back of a brownie thin and top with another, pressing to allow the mixture to expand to the sides. Place the cookie sandwiches on a baking sheet and directly into the freezer until firm.
- In a double boiler, melt the chocolate until smooth. Dip the corner of each ice cream sandwich into the melted chocolate and place back on the baking sheet. Freeze until ready to eat or eat immediately.
- Makes approximately 10 ice cream sandwiches
Notes
- Tip: If your nut butter is stiff, first heat it slightly so it is smooth and runny. This will help with the blending.
- Tip: Any leftover brownie crumbs or broken pieces can be eaten as a topping for any leftover frozen banana ice cream you might have.
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