Directions

Cut bananas into small chunks and place on a cookie sheet. Freeze for 4 hours, or up to overnight. Once frozen, blend bananas with 1/2 cup of Meyenberg Goat Milk. If too thick, feel free to add a touch more milk. Once blended, place between two cookies. Wrap cookies individually in foil or parchment paper and place in freezer for up to two weeks. Enjoy!