Fat Elvis Ice Cream — a no-churn, super creamy treat made with mashed ripe bananas and peanut butter — captures the flavors of the King’s favorite sandwich in frozen form. This easy recipe requires no ice cream maker, so you can make it with basic kitchen tools.
Fat Elvis Ice Cream (sometimes called Chubby Elvis) is rich, simple to prepare, and perfect for anyone who loves the classic banana-and-peanut-butter pairing with a hit of chocolate.
This flavor blends ripe bananas, creamy peanut butter, and semi-sweet chocolate into a decadent, scoopable ice cream that’s great for sharing or serving at a party.
If you enjoy easy no-churn ice creams, try other homemade favorites from the same style of recipes for inspiration.
Why You’re Going to Love This Recipe
- No-churn convenience. No special equipment required — just a mixer and a freezer.
- Classic Elvis flavors. Peanut butter and banana are the foundation; chocolate chips add that extra indulgence.
- Minimal ingredients. Simple pantry staples create an impressive dessert.
- Flexible add-ins. This base accepts a wide range of mix-ins and toppings if you want to customize it.
Ingredients Needed
- Peanut Butter – Use creamy peanut butter frozen into small cubes or swap in peanut butter chips for ease.
- Sweetened Condensed Milk – Acts as the sweet, thick base that replaces cooked custard in no-churn recipes.
- Vanilla Extract – Use a good-quality vanilla to bring out the flavors.
- Salt – A pinch balances sweetness and enhances flavor.
- Bananas – About 2 large ripe bananas, mashed until smooth.
- Heavy Whipping Cream – Whipped to stiff peaks to provide lightness and scoopability.
- Semi-sweet Chocolate Chips – Chips, chunks, or chopped chocolate work well for texture and contrast.
See the recipe card below for exact measurements and step-by-step instructions.
How to Store Homemade Ice Cream
Store the finished ice cream in an airtight container with a piece of parchment or wax paper pressed on the surface to prevent ice crystals. Keep it frozen for up to one month. If it becomes very firm, let it sit at room temperature a few minutes before scooping.
Tips for Making This Ice Cream Recipe
- Use cold heavy cream. Chilled cream whips better and yields the best texture.
- Peanut butter option. Peanut butter cubes (frozen) or peanut butter chips both work; chips are faster.
- Mind the mix-ins. If you add extras, chop them small so they distribute evenly and freeze well.
- Sugar and texture. Sweetened condensed milk provides both sweetness and the structure that keeps no-churn ice cream creamy.
Where to Buy Fat Elvis Ice Cream
This flavor is typically a specialty item rather than a mass-produced standard. Some local creameries make versions seasonally or as a special — otherwise, the easiest way to enjoy it is to make it at home using this recipe.
Some creameries are credited with popularizing the flavor, but availability varies by season and region.
Using an Ice Cream Maker
You can churn this base in an ice cream maker if you prefer. Prepare the mixture as directed, then churn according to your machine’s instructions. Add chocolate and peanut butter pieces during the last minutes of churning, then transfer to a container to firm up in the freezer.
Add-in Options
This ice cream takes additional flavors well. Popular additions include bacon, jam, honey, chopped peanuts, marshmallow cream, or toffee. Add crunchy or sticky items toward the end of mixing or as a swirl to preserve texture.
- Candied Bacon – Bake bacon coated in brown sugar until crisp, chop, and sprinkle on top or fold in near the end so it stays crunchy.
- Jam or Honey – Swirl in spoonfuls while layering the ice cream in the pan for pockets of fruit or floral sweetness.
- Other Mix-ins – Toasted nuts, toffee bits, or mini marshmallows are all tasty options in moderation.
More Homemade Ice Cream Recipes You’ll Love
- Bananas Foster Ice Cream
- Banoffee Pie Ice Cream
- Butter Brickle Ice Cream
- Chunky Monkey Ice Cream
Made this recipe? Leave a comment to share how it turned out and any twists you tried.
Easy Fat Elvis Ice Cream Recipe
12 Servings
20 minutes
6 hours
6 hours 20 minutes
No Churn Fat Elvis Ice Cream with bananas and peanut butter is a gourmet flavor that is based on the famous singer’s favorite sweet sandwich.
Ingredients
- 1 cup creamy peanut butter (or ¾ cup 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
Instructions
- Line a 9×5 loaf pan with parchment paper and place it in the freezer.
- Prepare frozen peanut butter pieces: spread creamy peanut butter thinly on parchment or wax paper (about ½ inch thick) and freeze until firm, about 6 hours. Cut into small cubes just before using. Alternatively, use peanut butter chips.
- In a large bowl, combine the sweetened condensed milk, vanilla, salt, and puréed banana. Set aside.
- In a separate cold bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the condensed milk and banana mixture until combined and airy.
- Fold in the chocolate chips and frozen peanut butter pieces, mixing gently to distribute evenly.
- Pour the mixture into the prepared pan, cover, and freeze for at least 6 hours or overnight until firm.
Notes
- Keep the whipping cream cold for best results; chilled bowls help but aren’t required.
- Peanut butter chips are a convenient substitute for frozen peanut butter cubes.
- If the ice cream is too firm after freezing, let it sit a few minutes at room temperature to soften before scooping.
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
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