This peanut butter and chocolate ice cream parfait is made with a cookie base and layers of chocolate ice cream sandwiched between a layer of creamy peanut butter mousse. Top with whipped cream and enjoy each heavenly spoonful!
When the weather starts to turn warm, I love making no-bake creamy and cool parfaits! While I love my no-bake brownie cheesecake parfait, during the heat of summer this peanut butter and chocolate ice cream parfait is the best way to cool off!
This ice cream parfait combines a creamy peanut butter mousse with rich chocolate ice cream and layers it together parfait style with a cookie crumb base! It’s a great go-to dessert for any occasion and you can’t ever go wrong with the chocolate and peanut butter combination.
Parfaits are easy to make yet look so elegant and special layered in a dish or jar. Other favorites include this creamy cappuccino parfait, easy Nutella tiramisu or this tiramisu ice cream parfait!
Why You’ll Love This Chocolate Ice Cream Parfait
- Irresistible flavors: Chocolate and peanut butter is a favorite pairing for good reason as it’s the best pairing of sweet and salty flavors.
- Best combination of textures: With a creamy peanut butter mouse, rich chocolate ice cream and crunchy cookie crumbs, this ice cream parfait offers a little bit of everything.
- Perfect summer dessert: This peanut butter chocolate ice cream parfait is a fun, no-bake dessert that the whole family will love!
Ice Cream Parfait Recipe Ingredients
- Cookie crumb base: You will need butter and cookie crumbs of choice. I like either chocolate cookie crumbs or shortbread cookie crumbs.
- Peanut butter cream mousse: Peanut butter chips and heavy whipping cream that is at least 30% fat.
- Chocolate ice cream: For a homemade easy no churn chocolate ice cream you will need whipping cream, sweetened condensed milk and unsweetened Dutch processed cocoa. You can also use store-bought ice cream in the chocolate parfait.
- For serving: Whipping cream and sprinkles are optional but recommended for a fun summer dessert.
Substitutions And Variations
How To Make A Peanut Butter And Ice Cream Parfait Recipe
To start, make the cookie crumb base. Combine cookie crumbs and melted butter then divide between 3 freezer proof glasses. Place in the refrigerator.
Make your peanut butter mousse by heating some of the cream until hot but not boiling. Remove from the heat and add the peanut butter chips stirring until smooth then stir in the remaining cream, stir place in the freezer.
Remove the peanut butter mixture from the freezer, add whipping cream and beat until soft peaks form.
Make chocolate ice cream by combining sweetened condensed milk and cocoa powder.
In a large bowl, beat the cream until stiff peaks form. Gently fold in the chocolate condensed milk mixture until combined.
Assemble parfaits by adding a layer of chocolate ice cream onto the cookie crumbs in the jar. Add a layer of peanut butter mousse then a final layer of chocolate ice cream. Place in the until firm. Decorate with whipped cream and sprinkles!
Expert Tips
- Type of glasses to use: I recommend using any freezer safe glass you have on hand whether it is a small mason jar or any other sturdy glass.
- Ice cream parfait bar: Hosting a party? Set out the parfait glasses, ice cream, mousse, cookie crumbs and any other mix-ins and have guests make their own parfait! It won’t be as frozen, but still a delicious ice cream dessert.
- More decadent: If you love fudge, instead of peanut butter mousse, add a layer of double chocolate peanut butter fudge. It’s rich and decadent!
- Thaw slightly before serving: Set your ice cream parfaits out for about 10-25 minutes before garnishing and serving for the best creamy consistency that is not rock solid.
Can I Use Peanut Butter Instead Of Peanut Butter Chips?
Possibly, I would start with 2-3 Tablespoons of peanut butter and add more as needed. As peanut butter chips are sweetened you may need to add a small amount of powdered sugar to the peanut butter mousse for the correct sweetened taste.
Can I Double This Recipe?
Yes! If you are serving a larger crowd this can be doubled as needed.
Can This Recipe Be Made Ahead Of Time?
Yes, in fact I recommend doing so! Assemble the peanut butter and chocolate ice cream parfaits and store in the freezer for a few hours up to overnight.
You can also crumble the cookies and store at room temperature for a few days. Up to a day or two before you can make the peanut butter mousse and store it in the refrigerator and the no-churn chocolate ice cream can be made up to two weeks in advance.
More Ice Cream Dessert Recipes
These Peanut Butter and Chocolate Ice Cream Parfait make the perfect warm weather “lets-sit-outside-and-eat-dessert” Dessert. Enjoy!
COOKIE CRUMB BASE
- ¾ cup cookie crumbs of choice (chocolate or even shortbread)
- 2 tablespoons butter melted
PEANUT BUTTER CREAM MOUSSE
- ¼ cup mini Peanut Butter Chips
- 5 tablespoons cream whipping, whole or heavy cream (at least 30% fat content) divided
- ¼ cup cream whipping, whole or heavy cream (at least 30% fat content)
CHOCOLATE ICE CREAM
- 2 cups cream whipping, whole or heavy cream (at least 30% fat content)
- 1 can sweetened condensed milk (14 ounces)
- 2½ tablespoons unsweetened dutch processed cocoa (sifted)
Prevent your screen from going dark
PEANUT BUTTER CREAM MOUSSE
-
Heat 3 tablespoons of cream until hot but not boiling, remove from heat and add the PB chips, stirring until smooth, add the remaining 2 tablespoons of cream, stir to combine, place in the freezer for 10 minutes. Remove from freezer, add ¼ cup of cream and beat until soft peaks form. Set aside.
CHOCOLATE ICE CREAM
-
In a large bowl combine until smooth the sweetened condensed milk and the cocoa, set aside.
-
In a large bowl beat the cream until stiff peaks appear. Gently fold the condensed milk mixture into the whipped cream and combine well.
-
Remove the glasses from the fridge.
PUTTING IT TOGETHER
-
On top of the cookie crumb base layer add a layer of the chocolate Ice Cream mixture then the Peanut Butter Mousse and finally another layer of Chocolate Ice Cream. Place in the freezer for approximately 2-3 hours or until firm, or even overnight. Top with a dollop of whipped cream and sprinkles. Enjoy!
Calories: 915kcal | Carbohydrates: 71g | Protein: 13g | Fat: 67g | Saturated Fat: 41g | Cholesterol: 219mg | Sodium: 378mg | Potassium: 477mg | Fiber: 2g | Sugar: 52g | Vitamin A: 2265IU | Vitamin C: 2.5mg | Calcium: 320mg | Iron: 1.9mg