Banavalanche

• 1 pint vanilla ice cream, softenedcream
• 1/2 cup chopped roasted salted peanuts, plus more for toppingpeanut
• 1/2 cup chopped peanut butter cups, plus more for toppingpeanut-butter-cups
• 1/2 cup chopped chocolate-covered peanuts, plus more for toppingpeanut
• 1/4 cup candy-coated peanut butter pieces, plus more for topping
• 1/2 cup roughly chopped peanut butter cookiespeanut
• 1 pint chocolate ice cream, softenedcream
• 1 14-ounce can sweetened condensed milkmilk
• 3 ounces bittersweet chocolate, chopped
• 3 tablespoons creamy peanut butterbutter
• 1/4 cup whole milkmilk
• 1 1/2 cups heavy creamheavy-cream
• 1 tablespoon sugarsugar
• 4 to 6 bananas, split lengthwisebanana
• 1/3 cup shredded sweetened coconut, toastedcoconut

1. 01Flavor 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. 02Make 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. 03Assemble 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.

Calories

1158 kcal

Protein

20 g

Fat

72 g

Saturated fat

38 g

Carbs

119 g

Fiber

7 g

Sugar

98 g

Sodium

332 mg

Cholesterol

163 mg

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