The Elvis Ice Cream Sandwich Recipe
The Elvis Ice Cream Sandwich Recipe photo by Taste of Home

The Elvis Ice Cream Sandwich Recipe

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Hearken back to the days of the King of Rock and Roll with this creamy concoction that combines peanut butter, bananas and bacon. —Steven Schend, Grand Rapids, Michigan
TOTAL TIME: Prep: 20 min. + freezing
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 4 servings


  • 1/2 cup peanut butter chips
  • 2 teaspoons shortening
  • 2 cups peanut butter ice cream with peanut butter cup pieces, softened
  • 8 slices banana bread
  • 4 ready-to-serve fully cooked bacon strips, halved
  • 1 tablespoon honey

Nutritional Facts

1 ice cream sandwich equals 824 calories, 46 g fat (18 g saturated fat), 123 mg cholesterol, 569 mg sodium, 82 g carbohydrate, 4 g fiber, 18 g protein.


  1. In a microwave, melt chips and shortening; stir until smooth. Cool slightly.
  2. Spread ice cream over half of the bread slices. Top with bacon; drizzle with melted chips and honey. Top with remaining bread. Wrap in plastic wrap; freeze on a baking sheet at least 1 hour. Yield: 4 servings.
Originally published as The Elvis Ice Cream Sandwich in Simple & Delicious June/July 2012, p47

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Reviewed Feb. 10, 2015

"This was to die for! I used Ben and Jerry's peanut butter cup Ice cream and honey peanut butter instead of melting the chips! YUMMY!!!!!!"

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