If your parents raised you right, you probably encountered a Snickers ice cream bar at some point in your childhood. At least that’s the nostalgia factor Genevieve Gergis of Bestia is hoping you encounter with her wildly popular bananas foster and snickers ice cream bar. In this episode of Let’s Get Fat, Genevieve shows Playboy senior editor Jeremy Repanich how to make the decadent dessert at her restaurant’s Downtown Los Angeles kitchen.
Creating the multi-layered confection begins with a banana malt ice cream, which is a delicate combination of sugar, malt, heavy cream, vanilla bean, salt, bananas, and egg yolks. The base of the bar is comprised of dark roast peanut butter, muscovado sugar, peanut brittle, salt, and coconut oil, while the caramel peanut topping is forged with muscovado sugar, cream, vanilla, salt, glucose—before being deglazed with 75 grams of more cream and peanuts. While the pan sits in the freezer, Genevieve makes bananas foster caramel with muscovado sugar, butter, cinnamon and salt, cream, and aged dark rum.