Description Edit

Only freeze the ice cream about an hour and a half after it's finished churning for the best texture. If you make it ahead, take it out of the freezer 20 minutes before serving to soften.

  • Contributed by Catsrecipes Y-Group
  • Source: Southern Living Cookoff $100,000 winner 2007
  • Prep: 30 minutes + 10 minutes | Bake: 40 minutes + 5 minutes | Chill: 4 hours | Freeze: 4 hours
  • Makes 4 – 6 servings and 1½ cups of sauce

Ingredients Edit

Warm Peanut Butter Sauce Edit

Directions Edit

  1. Preheat oven to 400°F.
  2. Toss together first 3 ingredients in a 2-qt baking dish, and bake at 400°F for 40 minutes or until bananas are browned and softened, stirring once after 20 minutes.
  3. Spoon bananas and all of syrup in baking dish in a blender or food processor; add milk and next 5 ingredients, and process 1 minute or until smooth.
  4. Pour mixture into an airtight container and chill at least 4 hours up to 24 hours.
  5. Pour mixture into freezer container of a ½ gallon ice cream maker, and freeze according to manufacturer's instructions.
  6. Divide ice cream between 4 chilled sundae bowls, and top with warm peanut butter sauce, garnish if desired.

Warm Peanut Butter Sauce Edit

  1. Stir together first 4 ingredients in a small saucepan.
  2. Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved.
  3. Stir in peanut butter until smooth.
  4. Remove from heat, and stir in vanilla.
  5. Whisk before serving.
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