Frozen Peanut Parfait Pies Recipes

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PEANUT BUSTER PARFAIT ICE CREAM PIE WITH NUTTER BUTTER CRUST



Peanut Buster Parfait Ice Cream Pie with Nutter Butter Crust image

This homemade ice cream pie is inspired by the Peanut Buster Parfait dessert from Dairy Queen. It's a classic chocolate, peanut, and peanut butter ice cream pie recipe made with a Nutter Butter cookie crust, vanilla ice cream, and an easy chocolate ganache!

Provided by Chenée Lewis

Categories     Dessert

Time 4h15m

Number Of Ingredients 6

14 oz Nutter Butter cookies (crushed (27 cookies))
6 tbsp salted butter (melted)
1 cup semi-sweet chocolate chips ((6 oz))
1 cup heavy cream ((8.5 oz))
1½ quarts vanilla ice cream (slightly softened at room temperature (one carton))
1 cup roasted and salted peanuts (Spanish-style, if possible)

Steps:

  • Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat at 15-second intervals until chocolate chips begin to melt. Stir until ganache is fully mixed and smooth.
  • Combine cookie crumbs and melted butter in a medium bowl and stir to saturate cookies with butter. Press into sides and bottom of pie pan.
  • Coat bottom of crust with a thin layer of chocolate ganache.
  • Spread one-half of ice cream over chocolate in pie pan and top with ½ cup of peanuts, followed by one-half of remaining chocolate ganache. Repeat with second half of ice cream, remaining peanuts, and another drizzle of ganache on top.
  • Cover loosely with plastic wrap and place in freezer to solidify for 4-6 hours, or until firm. To serve, allow to sit at room temperature for 10-15 minutes before slicing.

Nutrition Facts : ServingSize 1 piece, Calories 526 kcal, Carbohydrate 49 g, Protein 10 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 39 mg, Sodium 155 mg, Fiber 4 g, Sugar 26 g

FROZEN PEANUT PARFAIT PIES



Frozen Peanut Parfait Pies image

People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. -Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pies (8 servings each).

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
2 pastry shells (9 inches), baked
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
2 cups dry roasted peanuts

Steps:

  • In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.

Nutrition Facts : Calories 492 calories, Fat 28g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

INDIVIDUAL PEANUT BUTTER PIES



Individual Peanut Butter Pies image

Provided by My Baking Addiction

Yield 8 mini pies

Number Of Ingredients 0

Steps:

  • 1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.

PEANUT BUTTER PARFAIT WITH CHERRY COMPOTE



Peanut butter parfait with cherry compote image

This light and sumptuous frozen dessert bar by Jason Atherton is technically tricky but worth it for the stunning finish

Provided by Jason Atherton

Categories     Dessert, Dinner

Time 55m

Number Of Ingredients 10

100g smooth peanut butter
2 tbsp Frangelico (hazelnut liqueur)
75ml double cream
250g caster sugar
4 eggs , 2 left whole and 2 separated
175g whipping cream , semi-whipped
500g cherry , stoned
100g granulated sugar
1 tbsp Armagnac or brandy
squeeze lemon juice

Steps:

  • Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
  • To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
  • Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
  • Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
  • To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
  • Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.

Nutrition Facts : Calories 731 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium

FROZEN BANANA & PRALINE PARFAIT



Frozen banana & praline parfait image

This freeze-ahead dinner party dessert has real wow-factor, so all that's left for you to do on the night is present it in stunning style

Provided by Gordon Ramsay

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 10

200g caster sugar
100g whole blanched hazelnuts
sunflower oil , for greasing
2 ripe bananas (the skin should be very spotty, but not bruised or black)
2 tsp lemon juice
300ml double cream
2 egg whites
100g caster sugar
4 ripe but firm bananas
100g caster sugar

Steps:

  • To make the praline, put the sugar into a heavy-based pan with 3 tbsp water. Place over a low heat until the sugar has dissolved and is clear. Don't stir, or it will crystallise. Increase the heat and bubble to a dark caramel (see video technique), about 5 mins. Remove from the heat, stir through the nuts, then tip onto a lightly greased non-stick baking tray. Spread to level and leave to cool. Be careful as the tray will get very hot.
  • When the praline is cold and brittle, break it into pieces. Then, using the end of a rolling pin, smash it up until fairly well crushed. If this is proving hard work, tip into a food processor and pulse until it's the texture of coarse breadcrumbs.
  • Line a 1.2-litre loaf tin with a strip of baking parchment (this size tin gives a neat shape, but you can set the parfait in any shaped tin, or individual pudding basins or ramekins). In a bowl, mash the bananas with half the lemon juice until you have a rough purée, then set aside.
  • Put the cream into a bowl and whip until it holds its shape but is still a little soft. In another very clean bowl and using a very clean electric whisk, beat the egg whites with a squeeze more lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue.
  • Gently fold the whipped cream and meringue together, then add the banana and most of the praline, leaving about 4 tbsp to serve. Spoon into the loaf tin, smooth the top and freeze until firm, preferably overnight.
  • To serve, remove the parfait from the freezer 10 mins before serving and leave in the fridge to soften slightly. Meanwhile, slice the bananas on a slant, allowing 3 slices for each serving. Lay the slices on a baking tray set on a wooden board and scatter heavily with the sugar. Use a blowtorch to caramelise the banana, then set aside. Be very careful as the tray will be extremely hot. If you don't have a blowtorch, place the slices into a hot, dry frying pan and sear the sugar-coated sides until caramelised. Lift and flip them over to a tray.
  • To plate up, sprinkle a neat line of praline just off-centre on each plate. Arrange the slices of caramelised banana at opposing angles. Unmould the parfait, then use a warmed knife to neaten the sides and cut into finger-thick slices. Lay the slice on the opposite side of the plate to the banana and serve straight away.

Nutrition Facts : Calories 442 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

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