Simple Pleasures.

Last night my dinner consisted of a handful of popcorn and half a Toblerone. Unhealthy, yes, but you have to marvel at the restraint it requires not to eat the entire Toblerone. Tonight’s dinner was by far an improvement.

And by improvement I mean I ate it all. Since when have you not been able to finish a bowl of delicious ice cream? Granted it normally follows the meal instead of preceding or encompassing it, but hey I’m proud of myself.

Anyone who’s ever been to Dairy Queen knows I’m telling the truth when I speak of the beauty that is the Peanut Buster Parfait. I wouldn’t lie about such things.

Layers of creamy soft serve vanilla ice cream sandwiched between thick hot fudge and salted peanuts. Just when you think it’s all gone you break through to a whole new layer of chocolate peanut bliss.

Now you might be wondering how on earth you could possibly make that any better. Well it’s simple, my friends. First you make your very own French Vanilla Ice Cream, you top it with homemade Hot Fudge Sauce, salted peanuts and, the crowning glory, sliced bananas. Aren’t the simplest things the best things?

Hot Fudge Peanut Banana Split

Makes about 10 servings.

Source: Ice cream recipe adapted from Kitchen Aid’s French Vanilla Ice Cream and Hot Fudge Sauce from Epicurious.

2 1/2 cup half and half cream
1 vanilla bean
8 egg yolks
1 cup granulated sugar
2 1/2 cup whipping cream
1/8 tsp salt

2/3 cup whipping cream
1/2 cup corn syrup
1/3 cup demerara sugar
1/4 cup cocoa powder
1/4 tsp salt
6 ounces semisweet chocolate, chopped
2 tbsp unsalted butter
1 tsp vanilla extract

2 bananas, peeled and sliced lengthwise
1 cup peanuts, shelled and salted

Note: The Hot Fudge Sauce can be refrigerated for up to a week and should be thinned out when reheated.

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In a medium sauce pan heat the half and half cream and whole vanilla bean on medium heat until it’s very hot but not boiling. Take it off the heat and set aside the vanilla bean.

Meanwhile, in a large bowl with an electric mixer beat the egg yolks and sugar on low speed until they’re blended and slightly thick, about 30 seconds. Pour the hot cream gradually into the egg yolk mixture while it’s mixing on low.

Slice open the vanilla bean and scrape out the seeds with the edge of your knife. Stir in the vanilla seeds, 2 1/2 cups whipping cream and salt then refrigerate it for at least 8 hours or overnight.

Once it’s sufficiently chilled mix it in your ice cream maker according to the manufacturer’s instructions.

To make the Hot Fudge Sauce combine the 2/3 cup whipping cream, corn syrup, sugar, cocoa powder, salt and half the chopped chocolate in a medium sauce pan. Stir it occasionally on medium until the chocolate melts and the mixture begins to boil. Reduce the heat to low and let it simmer for about 5 minutes while stirring constantly. Take it off the heat and mix in the rest of the chocolate, butter and vanilla. Set it aside to cool slightly.

Serve your ice cream topped with the Hot Fudge Sauce, sliced banana and salted peanuts or you could always leave it naked. Enjoy!

38 thoughts on “Simple Pleasures.

  1. Felice - All That's Left Are The Crumbs

    I am definitely craving a banana split now and I haven’t even eaten dinner yet. I love your photos, they really do justice to a gorgeous dessert.

  2. Three-Cookies

    Bananas, peanuts, cocoa, milk, egg yolk – these are all healthy ingredients. A health focused meal?:)

  3. Heather

    Gracious me! Does that ever look good. Nice to see you got in the 4 major food groups – dairy, fruit, nuts and chocolate!

  4. fooddreamer

    Your restraint with the Toblerone is admirable, but I have to ask…how big was the Toblerone? Because if it was one of those Airport-sized ginormous ones, then, well, it’s not all that admirable after all!

    But this split looks like it is dinner and dessert all in one and no restraint needed!

  5. Vicki @Wilde in the Kitchen

    Those peanut buster parfaits are awesome Your dinner looks totally healthy, there’s a banana in there!

  6. Angela@RecipesFromMyMom

    I bought a half-gallon of ice cream this week when we had a little warm weather. Haven’t had frozen desserts in quite some time. Your parfait looks like the perfect dinner to me with the daily, protein and fruit.

  7. kristin

    I do have to marvel at your restraint. Toblerone is the best thing on earth. Why did I skip the mini ones at Christmas? I’m kind of kicking myself about that now. Wait. You were just saving the toblerone for your ice cream, weren’t you?

    The grey bowl looks so pretty!

  8. Danielle @ Runs With Spatulas

    I better not let the hubby see this or I will never hear the end of his begging!

  9. Sandra

    This is just so beautiful! I loveee your presentation, and pics are just fantastic! Nicely done my friend!

  10. Judy

    Beautiful photos! When I was in college I used to eat banana splits for lunch. Now if I’m home alone, I’ll sometimes eat popcorn or ice cream for dinner. Yum!

  11. Mary @ Delightful Bitefuls

    I’m DROOLING! This looks silly delicious – I’ll definitely be making this soon!

  12. Amelia from Z Tasty Life

    Hi Lindsey!

    I have not been over here in a while… this is snack-alicious and treat-astic!!!

    Glad I stopped by to say hi

  13. the constant hunger

    Ice cream is definitely a meal. And plus, you have bananas in there so it’s quite healthy.

  14. a frog in the cottage

    I’ve just discoverd your site, and I feel like I’ve put my eyes on a diamond !! Your photos are absolutely outstanding, none speaking of your recipes !! thanks for sharing..

  15. Joy

    Wow Lindsey I think I’m in ice cream heaven! I just want to bury my face into that banana split and with the trickle of chocolate syrup just over the bowl—yer making my mouth water lady >_


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