Preheat oven to 400 degrees F. Spray a 13x9-inch baking dish with nonstick cooking spray. Place bananas in baking dish and top with butter cubes and honey. Bake for about 30-45 minutes, stirring every 10-15 minutes, or cook until bananas are brown and soft. Place bananas aside to cool completely.
Meanwhile, place bacon on baking sheet(s) in single layer and bake at 400 degrees F for about 20-30 minutes or until crispy. Drain on paper towels, finely chop, and cool.
Place peanut butter chips in large microwave safe bowl. Microwave on high power for 30 second intervals, stirring after each interval, until smooth. Stir in bacon until completely covered. Pour mixture onto a wax paper lined baking sheet (or plate/tray) and place in refrigerator for about 5-10 minutes to harden. When peanut butter is hard, remove from refrigerator and coarsely chop.
Place cream, milk, sugar, vanilla, and roasted bananas in blender (do in batches if your blender is not that big) and process until smooth. Refrigerate if necessary so that liquid is cold before placing in your ice cream maker. Pour liquid into ice cream maker and make according to manufacturer directions. When done, stir in half (or all if desired) of the peanut butter/bacon pieces then serve immediately or freeze for a harder consistency. Serve with additional peanut butter/bacon pieces if desired.
SNAPPY TIPS: Be sure you cook the bananas until they are soft and browned. Make sure the ice cream base is COLD before you put it in your ice cream maker. Refrigerate the liquid if necessary before adding to your ice cream maker.SNAPPY SUBSTITUTIONS: Instead of cream and whole milk you can substitute any kind of milk or vanilla yogurt although your results will vary a little.
Keywords: Elvis inspired dessert, peanut butter ice cream