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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 to 6 servings
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For the ice cream: 

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

For the sauce:

1 14-ounce can sweetened condensed milk

3 ounces bittersweet chocolate, chopped

3 tablespoons creamy peanut butter

1/4 cup whole milk

To assemble:

1 1/2 cups heavy cream

1 tablespoon sugar

4 to 6 bananas, split lengthwise

1/3 cup shredded sweetened coconut, toasted


  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.