Elvis Banana Split with Homemade Peanut Butter Ice Cream
Inspired by the famous Elvis flavor combination, this easy banana split features my Homemade Peanut Butter Ice Cream, fresh banana, warm hot fudge sauce, crispy bacon, whipped cream, and a maraschino cherry. It's a fun frozen dessert that's ready in just minutes.
Servings: 1 serving
Equipment
- banana split dish or shallow dessert bowl
- spoon
- small microwave-safe bowl or saucepan (optional, for warming the hot fudge sauce)
Ingredients
- 3 scoops Homemade Peanut Butter Ice Cream or your favorite store-bought peanut butter ice cream
- 1 large banana
- 3 tablespoons hot fudge sauce
- 2 slices cooked bacon crumbled
- Homemade Sweetened Whipped Cream or store-bought whipped cream
- 1 maraschino cherry
Instructions
- Prepare my Homemade Peanut Butter Ice Cream according to the recipe directions and freeze until firm. Skip this step if your ice cream is already prepared.3 scoops Homemade Peanut Butter Ice Cream
- Split the banana in half lengthwise and place each half in a banana split dish.1 large banana
- Place three scoops of peanut butter ice cream between the banana halves.
- Drizzle the hot fudge sauce over the ice cream.3 tablespoons hot fudge sauce
- Sprinkle with the crumbled bacon.2 slices cooked bacon
- Top with sweetened whipped cream.Homemade Sweetened Whipped Cream
- Garnish with a maraschino cherry.1 maraschino cherry
- Serve immediately.
Notes
🥡 Storage
- This dessert is best enjoyed immediately after assembling.
- Store leftover peanut butter ice cream in the freezer according to its recipe instructions.
- Refrigerate leftover cooked bacon in an airtight container for up to 4 days.
- Store leftover hot fudge sauce according to the package or recipe directions.
♨️ Reheating
- Warm the hot fudge sauce before serving if needed.
- The assembled banana split should not be reheated.
❄️ Freezing
- Do not freeze the assembled banana split.
- Freeze the peanut butter ice cream according to its recipe instructions until you're ready to assemble another dessert.
💡 Tips for Best Results
- Make the peanut butter ice cream ahead of time so assembling the dessert only takes a few minutes.
- Use firm bananas for the best presentation.
- Slightly warm the hot fudge sauce so it drizzles easily.
- Cook the bacon until crisp to add plenty of crunch.
- Chill the serving dish for a few minutes on hot summer days before assembling.
- Assemble immediately before serving to keep the ice cream from melting.
🍳 Alternate Cooking Methods
- No alternate cooking methods are recommended for this recipe.
♻️ Leftovers
- If you have leftover toppings, use them to make another banana split, spoon them over brownies, waffles, pancakes, or enjoy them with another scoop of peanut butter ice cream.
📝 Notes
- Homemade Peanut Butter Ice Cream delivers the best flavor, but store-bought peanut butter ice cream works well when you're short on time.
- Warm hot fudge creates the perfect contrast against the frozen ice cream.
- This recipe is easy to double or triple when serving a crowd.
Nutrition
Calories: 814kcal | Carbohydrates: 116g | Protein: 16g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 626mg | Potassium: 1124mg | Fiber: 7g | Sugar: 80g | Vitamin A: 930IU | Vitamin C: 13mg | Calcium: 293mg | Iron: 1mg
