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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Fat Elvis Ice Cream

    Published: Jan 13, 2020 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Fat Elvis Ice Cream recipe features rich banana ice cream swirled with ribbons of fudge and peanut butter and crunchy peanut butter cup pieces. Yum!

    Fat Elvis Ice Cream with Peanut Butter Cups
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    Buying an Ice Cream Maker

    I've been wanting an ice cream maker for a while. My husband, however, wasn't convinced that it was a necessity. When my favorite kitchen store had a mega sale, I figured it was a sign.

    It was the cosmos saying, "Goooooo buy yourself an ice cream maaaaker. Make delicious thiiiiiings." Not being one to say no to the cosmos, I immediately bought myself a 1 ½ 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 spent some time living in Wisconsin. One of the things we desperately miss about 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.

    Fat Elvis Ice Cream

    The Ice Cream Inspiration

    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.)

    If you love this recipe, be sure to check out these other delicious recipes:

    • Almond Milk Ice Cream
    • How to Make Banana Nice Cream
    • Roasted Banana Nice Cream
    • 5-Minute Peach Ice Cream

    Recipe

    Fat Elvis Ice Cream with Peanut Butter Cups

    Fat Elvis Ice Cream

    This Fat Elvis Ice Cream recipe features rich banana ice cream swirled with ribbons of fudge and peanut butter and crunchy peanut butter cup pieces. Yum!
    Print Recipe Pin Recipe Email Recipe
    Total Time: 5 hours hours
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: banana ice cream, Fat Elvis Ice Cream, ice cream recipe
    Servings: 1 ½ quarts (12 servings)
    Calories: 5128kcal
    Author: Oh My Veggies

    Ingredients

    • 2 cups half-and-half
    • 1 pinch salt
    • 1 ¼ cups + 2 tbsp sugar divided
    • 2 eggs lightly beaten
    • 2 cups heavy whipping cream
    • 6 oz evaporated milk divided
    • ½ tbsp vanilla extract
    • 3.5 oz dark chocolate chopped
    • 1 cup ripe bananas pureed (about 2 bananas)
    • ½ cup peanut butter
    • ⅓ cup peanut butter cups chopped
    US Customary - Metric

    Instructions

    • Heat half-and-half to 175°F in a large, heavy saucepan. Stir in the salt and 1 ¼ cups of the sugar 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°F and coats the back of a metal spoon.
    • 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 the evaporated milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.
    • 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.
    • Remove custard from refrigerator and stir in the banana puree. Fill cylinder of ice cream maker with the banana custard mixture 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.

    Nutrition

    Calories: 5128kcalCarbohydrates: 411gProtein: 89gFat: 363gSaturated Fat: 193gPolyunsaturated Fat: 31gMonounsaturated Fat: 119gTrans Fat: 1gCholesterol: 1211mgSodium: 1360mgPotassium: 3741mgFiber: 23gSugar: 326gVitamin A: 9730IUVitamin C: 24mgCalcium: 1454mgIron: 17mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dessert Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegetarian Recipes 30 minutes or less, bananas, chocolate, ice cream, peanut butter

    Reader Interactions

    Comments

    1. shahucart says

      January 14, 2020 at 4:29 am

      5 stars
      wow, This is yummy taste and good looking.

      Reply
    2. Mr Tino says

      January 16, 2020 at 12:53 am

      5 stars
      Wow, It's looks delicious!!!

      Reply
    « Older Comments
    5 from 5 votes (3 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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