Recipe courtesy of Food Network Kitchen
Banavalanche
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the ice cream: 
For the sauce:
To assemble:

Directions

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. 

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. 

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.

Photograph by James Wojcik

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