The Elvis Ice Cream Sandwich

The Elvis Ice Cream Sandwich
Staff Writer
Allan Penn

You can also call this sandwich "The King," because it may be one of the most over-the-top indulgent treats ever. Thick, rich, and nutty peanut butter ice cream is paired with soft banana oat cookies. The best part, however, is the crumbled bacon around the edges of these sandwiches. One bite will have you talking like Elvis: "Thank you, thank you very much."

Click here to see How to Make the Ultimate Ice Cream Sandwich.

 

11
Servings
511
Calories Per Serving
Deliver Ingredients

Ingredients

For the peanut butter ice cream

  • 1 Cup peanut butter, smooth or chunky
  • 1 1/2 Cup whole milk
  • 1 1/2 Cup heavy cream
  • 3/4 Cups granulated sugar, divided
  • 1/4 Teaspoon fine sea salt
  • 1 Teaspoon vanilla extract
  • 4 large egg yolks

For the banana oat cookies and assembly

  • 2 Cups all-purpose flour
  • 1 Cup old-fashioned rolled oats
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon fine sea salt
  • 1 1/4 sticks unsalted butter, melted and cooled
  • 1/4 Cup granulated sugar
  • 3/4 Cups packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 medium-ripe bananas, mashed
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 4 strips crisp-cooked bacon, crumbled

Directions

For the peanut butter ice cream

Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

In a medium saucepan set over medium heat, melt the peanut butter until thinned and smooth. Add the milk, cream, ½ cup sugar, salt, and vanilla, and stir. Cook for another 2 to 3 minutes, or until the mixture is warmed.

In a medium bowl, whisk together the egg yolks and the remaining ¼ cup sugar. Carefully whisk 1/2 of the warm milk mixture into the egg yolks, 1 ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175 degrees on an instant-read thermometer, about 5 to 7minutes. Be careful not to boil the mixture.

Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.

For the banana oat cookies and assembly

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.

In a small bowl, whisk together the flour, oats, baking soda, and salt.

In a large bowl, mix the butter and sugars with a rubber spatula. Add the egg and egg yolk, stirring to combine. Stir in the mashed bananas, vanilla, and cinnamon. The mixture will be lumpy. Gradually add the flour mixture and stir until everything is thoroughly combined.

Using a spoon or spring-loaded scoop, drop 2 tablespoon-sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Chill the dough in the refrigerator for 30 minutes.

Bake for about 11 to 12 minutes, or until the edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.

To assemble, place the bacon in a shallow dish. Top 1 cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to forma sandwich, allowing the ice cream to ooze out the sides slightly. Roll the edges in the crumbled bacon. Immediately place the sandwich in the freezer. Repeat for the remaining sandwiches. Freeze the sandwiches until firm, at least 1 hour, before serving.

Nutritional Facts

Total Fat
21g
30%
Sugar
14g
16%
Saturated Fat
7g
29%
Cholesterol
21mg
7%
Carbohydrate, by difference
69g
53%
Protein
14g
30%
Vitamin A, RAE
62µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
273mg
27%
Choline, total
30mg
7%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
163µg
41%
Iron, Fe
6mg
33%
Magnesium, Mg
57mg
18%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
236mg
34%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
387mg
26%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
53g
2%
Zinc, Zn
1mg
13%

Sandwich Shopping Tip

Look to the deli for cold-cuts and cheeses sliced to order; they'll taste fresher than their vacuum-sealed counterparts.

Sandwich Cooking Tip

For a more pronounced flavor, try drizzling your bread lightly with some olive oil and grilling it.