Potted Brownie Banana Split Recipe
homemade peanut butter ice cream over a warm brownie with dulce de leche, fudge & bruleed bananas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brownie
Peanut Butter Ice Cream
Toppings
Method
Brownie Preparation
- 1
Make the Brownie Batter
Preheat your oven to 350°F (175°C). In a saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, brown sugar, and eggs until well combined. Add the vanilla extract.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- 3
Bake the Brownies
Pour the brownie batter into a greased 9x9 inch baking pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool slightly.
Peanut Butter Ice Cream Preparation
- 4
Make the Ice Cream Base
In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, peanut butter, and vanilla extract until smooth and well combined.
- 5
Freeze the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm.
Bruleed Bananas Preparation
- 6
Prepare the Bananas
Cut the bananas in half lengthwise. In a skillet over medium heat, place the banana halves cut-side up. Sprinkle with granulated sugar and allow to cook until caramelized and golden brown, about 2-3 minutes.
Assembly
- 7
Assemble the Potted Brownie Banana Split
In serving dishes, place a warm brownie at the bottom, top with a scoop of peanut butter ice cream, followed by a drizzle of dulce de leche and hot fudge. Finally, add the bruleed bananas on top.
