Fat Elvis Ice Cream with mashed bananas and peanut butter is a gourmet flavor that is based on the famous singer’s favorite sweet sandwich.
This rich and creamy ice cream recipe is no-churn, and made without an ice cream maker, so you can whip up a batch no matter what type of equipment you have. No Churn Fat Elvis Ice Cream is so simple to make with this step-by-step recipe!
Fat Elvis Ice Cream (or Chubby Elvis Ice Cream if you want to be a bit more kind about it) is a decadent treat that’s easy to make without an ice cream maker.
It’s packed with sweet, ripe bananas, peanut butter, and chocolate chunks and it’s absolutely fit for a “king”.
Cornbread Ice Cream is a fun and delicious flavor that is also no-churn.
Why You’re Going to Love This Fat Elvis Ice Cream Recipe
Simple No Churn Recipe. We love using our ice cream maker to create all sorts of tasty ice cream recipes, but no-churn ice cream recipes can be just as amazing when done right! Follow these easy steps and you’ll be amazed at what you can create without any special equipment.
The King’s Favorite Flavors. We’ve all heard that Elvis’ favorite sandwich was a toasted peanut butter and banana! We’re adding chocolate to this Graceland-worthy ice cream too – because we can!
Now, if you also love a good chocolate and peanut butter mash-up, please check out my Chocolate Peanut Butter Ice Cream Recipe, or learn how to make Peanut Butter Sauce for Ice Cream and add it to your favorite chocolate ice cream.
Ingredients in Homemade Fat Elvis Ice Cream
Peanut Butter – You have two options for adding peanut butter to your Fat Elvis Ice Cream. The first way is to spread creamy peanut butter on some parchment paper and freeze it. Then you can cut the peanut butter into little bits that will be stirred in. If you don’t want to do that, just pick up a bag of peanut butter baking chips!
Sweetened Condensed Milk – We love this shortcut when making no-churn recipes! Using this thickened, sweetened milk replaces the traditional custard used in churned ice cream recipes.
Vanilla Extract – for best results, I recommend using the best vanilla extract that you can reasonably afford when making ice creams. We aren’t cooking it, so the flavor really shines through.
Salt – Just a bit of salt balances the sweetness.
Banana – You’ll need 2 large, ripe bananas to mash up and add to this recipe.
Heavy Whipping Cream – We’ll be whipping this up to add airiness to the ice cream.
Chocolate Chips – Semi-sweet chocolate pairs so well with bananas and chocolate. Use chips, chunks, or chop up a chocolate bar.
How to Make Fat Elvis Ice Cream from Scratch
Mixing up the ingredients for this gourmet ice cream recipe doesn’t take long, but be sure to plan ahead! You’ll need to freeze it for at least 5 hours before it’s ready to eat. Get started by lining a loaf pan with parchment paper and placing it in the freezer to get cold.
- Make the peanut butter chips by spreading peanut butter onto a piece of parchment paper on a baking sheet. Spread it into a thin layer and freeze for about 6 hours, or until firm. Cut it into small cubes just before using.
- To make the ice cream, combine sweetened condensed milk, vanilla, and salt in a large mixing bowl.
- Stir in the mashed banana.
- Mix well to combine.
- In another large bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture.
- Now, fold in the peanut butter chips and semisweet chocolate chips.
- Pour the ice cream mixture into the prepared pan. Sprinkle the top with extra chocolate chips if you like. Cover it with plastic wrap and freeze for at least 6 hours, or overnight.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to Store Homemade Ice Cream
Store this homemade Fat Elvis in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
It probably won’t last that long, but it’s helpful to know how long homemade ice cream can be kept in the freezer anyways!
If the ice cream is too hard to scoop when you take it out of the freezer, let it sit at room temperature for a few minutes, then try again.
Tips for Making This Ice Cream Recipe
Use quality ingredients – When making any homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.
Chill out – For this recipe, you should start with cold ingredients and cold tools. The cream will whip up much quicker if both it and the bowl are cold before you start.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. You’ll need to use heavy whipping cream to get the right texture for this no-churn fat Elvis ice cream recipe.
Don’t go crazy with the add-ins – If you’re adding additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture of ice cream. This recipe has not been tested with alternative sweeteners other than classic sweetened condensed milk.
Where to Buy Fat Elvis Ice Cream
At this time, there are no large commercial ice cream companies producing a Fat Elvis flavor. Your best bet is to find a local creamery making this specialty flavor or use this recipe to make it yourself!
Chocolate Shop Ice Cream in Wisconsin is thought to be the originator of this flavor, and while they do ship their pints across the country, they aren’t currently offering this flavor online.
Can I Make Fat Elvis Ice Cream In An Ice Cream Maker?
You absolutely can! Simply follow this recipe to make the ice cream base mixture and churn it in your machine following the manufacturer’s instructions. During the last few minutes of the churn, add in the chocolate and peanut butter chips.
What Else to Add to Fat Elvis Ice Cream
Many versions of a fat Elvis sandwich include other ingredients, such as bacon, jam, and honey. You can totally incorporate those into this recipe too!
Candied Bacon – You don’t want to stir pieces of bacon right into the ice cream, as they will get soft and mushy. Instead, cook the bacon in the oven, coated on both sides with brown sugar so that they are crisp and coated in a layer of sugar. Chop up the bacon and add it to your Elvis ice cream during the last half of the freezing time, or just sprinkle it on top.
Jam or Honey – Choose your favorite sweet spread and add drizzles of it in between layers of the ice cream when you put it into the loaf pan to freeze it.
Other Add-Ins – Try chopped peanuts, marshmallow cream, or toffee pieces.
More Homemade Ice Cream Recipes You’ll Love
LET’S GET SOCIAL, you can follow us on Pinterest or leave a comment below if you have any questions.
Did you make this Homemade Fat Elvis Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.
- 1 cup creamy peanut butter (see option below for peanut butter chips)
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup puréed banana (about 2 large bananas)
- 2 cups heavy whipping cream
- ¾ cup semi-sweet chocolate chips
- Optional: ¾ cup peanut butter chips in place of the peanut butter
- Line a 9x5 loaf pan with parchment paper. Place in the freezer.
- Line a baking sheet with parchment paper, or wax paper, and spoon the peanut butter mixture onto the parchment paper. Spread with a spatula until you get a thin layer, about ½ inch high. Freeze until firm, about 6 hours, and keep in the freezer until you're ready to use. Cut into small cubes just before using. Alternatively, you can use peanut butter chips in place of the peanut butter cubes.
- Combine sweetened condensed milk, vanilla, salt, and pureed banana in a large mixing bowl; set aside.
- In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, similar to making whipped cream.
- Gently fold the whipped cream into the sweetened condensed milk mixture.
- Gently fold in the chocolate chips and the frozen peanut butter pieces.
- Pour the ice cream mixture into the prepared pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.
- Make sure the whipping cream is cold before starting.
- It’s best to use chilled bowls, but it’s not necessary for this recipe.
- You can use store-bought peanut butter chips in place of the peanut butter in this recipe.
- The Fat Elvis ice cream should be soft enough to scoop, but if not, let it sit out on the counter at room temperature for a few minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 60mgSodium: 254mgCarbohydrates: 47gFiber: 3gSugar: 39gProtein: 13g