Banavalanche (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pint vanilla ice cream, softened |
1/2 cup chopped roasted salted peanuts, plus more for topping |
1/2 cup chopped peanut butter cups, plus more for topping |
1/2 cup chopped chocolate-covered peanuts, plus more for topping |
1/4 cup candy-coated peanut butter pieces, plus more for topping |
1/2 cup roughly chopped peanut butter cookies |
1 pint chocolate ice cream, softened |
1 14 -ounce can sweetened condensed milk |
3 ounces bittersweet chocolate, chopped |
3 tablespoons creamy peanut butter |
1/4 cup whole milk |
1 1/2 cups heavy cream |
1 tablespoon sugar |
4 to 6 bananas, split lengthwise |
1/3 cup shredded sweetened coconut, toasted |
Directions:
1. Flavor the ice cream: Put the vanilla ice cream in a stand mixer; beat with the paddle attachment on low speed until smooth, about 30 seconds. Add half each of the peanuts, peanut butter cups, chocolate-covered peanuts, peanut butter pieces and chopped cookies and mix until combined. Transfer to a container. Repeat with the chocolate ice cream and the remaining mix-ins; transfer to another container. Cover both containers and freeze until the ice cream is firm, at least 2 hours.
2. Make the sauce: Combine the sweetened condensed milk, chocolate, peanut butter and whole milk in a saucepan. Cook over low heat, whisking, until the chocolate melts and the sauce is smooth; keep warm.
3. Assemble the sundaes: Beat the heavy cream and sugar with a mixer until soft peaks form. Arrange the bananas in shallow dishes. Drizzle with some of the sauce. Add a few scoops of the ice cream, then top with peanut butter cups, more sauce, whipped cream, peanuts, chocolate-covered peanuts, peanut butter pieces and coconut.
4. Photograph by James Wojcik
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