Ok, I am VERY excited about this post for a couple of reasons. First, I have not one, but TWO recipes to share. Two! And one of those recipes could be potentially healthy. Yes, healthy. Of course, I would never allow that to happen, this being a full-on sugary delicious dessert blog and all. But I’m giving you options here. Nice, right?
Second reason for my excitement…I bought some uber cute mini dessert glasses for these special Elvis Sundaes! I LOVE them. I only needed two but they came in sets of 12. I agonized over whether or not I should get them, but the cuteness won out in the end and I just resolved to have more people over for dinner more often and get good use out of them. At least that was part of my justification.
Ok! On to the sundaes…my inspiration for these came from a fabulous frozen coffee drink called The Elvis. It combines coffee, chocolate, banana and peanut butter. Delish. And it just so happens my sister-in-law Rachel, of Foodierachel.com, has this recipe for banana ice cream I’d been dying to try forever. All it takes to make it is….bananas! That’s it! Super easy. I topped it with a divine Mocha Hot Fudge Sauce from Joythebaker.com and chopped, dry-roasted peanuts. And voila! Elvis Sundae.
Banana Ice Cream
4 Medium-Large Ripe Bananas, sliced
2 T. Pure Vanilla Extract (This was my addition. And I like vanilla, so feel free to use less if you’d like.)
Line a baking sheet with foil. Place the banana slices on the baking sheet and let them chill in the fridge for an hour. After they’re nice and frozen, throw them in a food processor for five minutes, turning it off every minute or so to scrape down the sides and kind of push everything around. It will seem like it’s not going to blend, but it will happen, be patient. When it’s completely smooth, whirl in the vanilla and then pour it into an air-tight container and freeze for several hours or overnight.
And here’s the part where you make this delicious, healthy banana ice cream not so healthy….
Mocha Hot Fudge Sauce
1/4 c. Cocoa Powder
1/3 c. Packed Dark Brown Sugar
1/2 c. Light Corn Syrup
2/3 c. Heavy Whipping Cream
1/4 t. Salt
6 oz. Bittersweet Chocolate, finely chopped
2 T. Unsalted Butter, cut into 1/2 Tablespoons
2 t. Pure Vanilla Extract
1 t. Instant Espresso Powder
1 1/2 t. Hot Water
Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over low-medium heat, stirring until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.
In a small bowl, dissolve the espresso powder into the 1 1/2 teaspoons hot water.
Remove sauce from heat, add remaining chocolate, butter, espresso misture and vanilla. Stir until smooth. Cool slightly. (I would recommend cooling it and refrigerating it overnight. The espresso flavor seemed to be more noticeable after doing that and then reheating it over low heat the next day.) Scoop ice cream into small bowls, spoon sauce over the ice cream and chop with dry-roasted peanuts.
Makes 2 cups sauce.
Note: For the banana ice cream, Rachel suggests adding things such as peanut butter, honey, etc. to make different variations of the ice cream. So feel free to be creative and experiment! I’m definitely going to try a mango ice cream next week–can’t wait!