Recipe | Fat Elvis Ice Cream

Fat Elvis Ice Cream with Peanut Butter Cups
I’ve been wanting an ice cream maker for a while. My husband, however, wasn’t convinced that it was a necessity. When the Steamy Kitchen store had a deal for $50 off of a $100 purchase, I figured it was a sign. It was the cosmos saying, “Kieeeeersten, buy yourself an ice cream maaaaker. Make delicious thiiiiiings.” Not being one to say no to the cosmos, I immediately bought myself a 1 1/2 quart Cuisinart ice cream maker. (I also bought a neon orange hand mixer, but that’s neither here nor there.)

So! The ice cream maker was bought. Then what? Well, I figured I would break it in by making Fat Elvis Ice Cream. If you’ve been reading my blog for a while, you know that my husband and I moved from Wisconsin to North Carolina a few months ago. One of the things we desperately miss about living in Madison is Chocolate Shoppe. Don’t let the name confuse you– Chocolate Shoppe is all about ice cream. Super rich, indulgent, once-in-a-while-special-treat ice cream. And, in my humble opinion (and my husband’s too), their best flavor is Fat Elvis.

Yes, this is the same Fat Elvis ice cream that was the inspiration for my Fat Elvis Pudding Pops. Chocolate Shoppe’s Fat Elvis ice cream has a banana ice cream base, a ribbon of peanut butter, and chocolate chips. My version has the first two, but also has a melt-in-your-mouth fudge swirl and pieces of Reese’s Peanut Butter Cups. Yes, it is super rich! No, it is not an everyday ice cream! But it’s a pretty good recipe for breaking in an ice cream maker and convincing your husband it was a worthwhile purchase. (I think he’s convinced.)

Fat Elvis Ice Cream

Fat Elvis Ice Cream

Yield: 1 1/2 quarts (12 servings)

Rich banana ice cream swirled with peanut butter and fudge ribbons and peanut butter cups. Inspired by Chocolate Shoppe's Fat Elvis Ice Cream and adapted from Taste of Home's Banana Ice Cream.


  • 2 cups half-and-half
  • 1 1/4 c. + 2 tbsp. sugar, divided
  • Pinch of salt
  • 2 eggs, lightly beaten
  • 2 c. heavy whipping cream
  • 6 oz. evaporated milk, divided
  • 1/2 tbsp. vanilla extract
  • 3.5 oz. dark chocolate, chopped
  • 1 c. ripe bananas, pureed (about 2 bananas)
  • 1/2 c. peanut butter
  • 1/3 c. chopped peanut butter cups


  1. Heat half-and-half to 175 degrees in a large, heavy saucepan. Stir in 1 1/4 c. sugar and salt and whisk until dissolved. Ladle a small amount of the half-and-half mixture into the eggs. Pour egg mixture into the pan, whisking constantly. Continue to cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon.
  2. Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & ice cubes and use that instead of a bowl.) Stir in whipping cream, 2.5 oz. of milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.
  3. After making the custard and at least 3 hours before starting the ice cream maker, make the fudge ribbon; heat remaining evaporated milk and sugar over low heat, whisking constantly. When mixture is heated, add chopped chocolate and heat until melted, whisking constantly. Remove from heat and allow mixture to come to room temperature.
  4. Stir banana puree into custard. Fill cylinder of ice cream maker and freeze according to manufacturer's directions. (Depending on the size of your ice cream maker, you might need to make two batches.) When ice cream is frozen, transfer it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, careful not to overmix. Freeze for 2-4 hours before serving.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    You have my address right? If you could just package a little container of this ice cream up and send it my way, that would be fantastic….. ๐Ÿ™‚

    We have an ice cream maker and it might be my favorite kitchen tool. Do you have “The Perfect Scoop”? Its got GREAT recipes!

    • Kiersten says

      Well, you know, the ice cream place in Madison that makes the original actually DOES sell it online and ship nationwide! Chris has been talking about ordering it, which is why I thought I’d try making it myself. ๐Ÿ™‚

      And no, I don’t have that book, but it’s on my birthday list! So if I don’t get it for my birthday, I’m just going to buy it.

    • Kiersten says

      It is so fun! My family had an ice cream maker back in the 90s (I think it was a hand-crank one!) and it didn’t work very well, so I wasn’t sure how it would turn out. But it was SO good, much creamier than the store-bought kind. Now that I broke it in with something extremely fattening, I’m working on some healthy sorbet recipes. ๐Ÿ™‚

  2. says

    Minus the bananas (allergic) that looks fantastic. I want to try making it now…. damn it. As if I needed another thing to spend money on!!! ๐Ÿ™‚

    P.S. Orange is my favvvorite color!

  3. says

    Oh my goodness I want to eat my computer screen ๐Ÿ™‚ This looks amazing as soon as I’m off my diet I am going to make this as a reward. YUMMY!

    • Kiersten says

      I’m on Weight Watchers, but I let myself have one treat a week, so this was my treat. And then my husband had a LOT of leftover ice cream to eat. ๐Ÿ˜‰

  4. Melissa says

    THANK YOU! We also moved away from Madison a few years ago, and Fat Elvis was one of my favorite flavors (in addition to Zanzibar Chocolate). In fact, my birthday after we moved my husband shipped Chocolate Shoppe ice cream to our house in Kansas–very expensive but worth it! We will be making this soon!

    • Kiersten says

      We’ve now moved from North Carolina to the Chicago area and my husband wants to drive up to Madison for his birthday next month, in part so he can get some Fat Elvis ice cream. ๐Ÿ™‚ It really is the best!

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