Slice the DOLE Bananas into round discs ¼ inch thick. Then place in the freezer for at least 2 hours.

After 2 hours, place the frozen DOLE Bananas in a blender. Blend on a medium speed, for about 1 minute until smooth. Then add the vanilla, salt, and cinnamon and blend again just until combined.

Pour the creamy DOLE Banana mixture into a container and let it freeze overnight. It's as easy as that!

Heat oven to 350 degrees. Mix the peanut butter and brown sugar together in a mixer on a medium speed for 2 minutes.

Add the egg and vanilla, mix until combined.

Add the baking soda; then add quick oats ¼ cup at a time.

Roll out the dough. No need to dust the surface with flour - the peanut butter makes the dough greasy and it won't stick. Use cookie cutters to cut out individual shapes.

Place the cookies on a baking sheet, and bake on a center rack of the oven for 6-8 minutes, until slightly browned.

Remove from oven and cool the cookies on a cooling rack.

Just scoop the DOLE Banana ice cream onto a cookie, and then top with a second cookie. Either serve immediately, or return to the freezer.