4 bananas, sliced

2 tbs unsalted butter, cubed

1/4 cup honey

1 lb bacon

1 (10 oz) bag peanut butter chips

1 cup cold heavy cream

1 cup cold whole milk

1/3 cup sugar

1 tsp vanilla

preheat oven to 400 degrees. spray a 13″x9″ baking dish with non-stick 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 a single layer and bake at 400 degrees for about 20-30 minutes or until crispy. drain on paper towels, finely chop, and cool.

place peanut butter chips in a large microwave-safe bowl. microwave on HIGH 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 the 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 a 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.

8 (1/2 cup) servings