Banavalanche

Directions

1. 1
   Flavor the ice cream: Put the vanilla ice cream in a stand mixer; beat with the paddle attachment on low speed until smooth, about 30 seconds.
2. 2
   Add half each of the peanuts, peanut butter cups, chocolate-covered peanuts, peanut butter pieces and chopped cookies and mix until combined.
3. 3
   Transfer to a container.
4. 4
   Repeat with the chocolate ice cream and the remaining mix-ins; transfer to another container.
5. 5
   Cover both containers and freeze until the ice cream is firm, at least 2 hours.
6. 6
   Make the sauce: Combine the sweetened condensed milk, chocolate, peanut butter and whole milk in a saucepan.
7. 7
   Cook over low heat, whisking, until the chocolate melts and the sauce is smooth; keep warm.
8. 8
   Assemble the sundaes: Beat the heavy cream and sugar with a mixer until soft peaks form.
9. 9
   Arrange the bananas in shallow dishes.
10. 10
    Drizzle with some of the sauce.
11. 11
    Add a few scoops of the ice cream, then top with peanut butter cups, more sauce, whipped cream, peanuts, chocolate-covered peanuts, peanut butter pieces and coconut.
12. 12
    Photograph by James Wojcik