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Peanut Buster Parfait Ice Cream Cake

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Peanut Buster Parfait

Peanut Buster Parfaits were my favourite treat at Dairy Queen growing up. I’ve always loved that sweet-chocolate, salty-peanut combination. I don’t remember when my mom started making this version at home but I do remember that it was one of my favourite summer desserts growing up.

James has never been a big fan of cake so I usually opt to make him a frozen cake or pie for his birthday instead. In fact, when we were engaged this was the very first birthday cake that I ever made for him.

I’ve made a few changes since then. Not in the recipe, but in the presentation. My mom always cooked for a crowd because our house was always full of people, especially hungry teenage boys (and one very hungry teenage girl), so her version was quite simple and made a lot. I’ve included her assembly in the directions below as well, so you can use whichever suites your fancy.

I wanted to give it layers to better replicate a real Peanut Buster Parfait, so I made the process a tad bit more lengthy but I love the results. Nothing wrong with the way mom made them, I just had to make it my own. :)

I think this would be a perfect dessert for Fathers Day coming up because a) I’ve never met anyone who didn’t love this cake. b) It’s so simple to throw together and can be made ahead. c) I’m pretty sure a barbecue has to be the most common meal on Fathers Day and what better dessert to have at a BBQ then a homemade ice cream cake

Tip from James

To make ice cream a spreadable consistency quickly: scoop it into a stand mixer and beat with the paddle attachment until smooth. This will, effectively, turn it into soft-serve ice cream.

One of the things I love most about this cake is the fact that the chocolate sauce starts melting before the ice cream does. Even when this sauce is stored in the fridge it’s still pourable, where as other sauces, like ganache, firm up once they’re cold. I think it would be great simply poured over ice cream and sprinkled with peanuts. But an ice cream cake presentation is definitely a lot more fun.

If you’re a dark chocolate fanatic feel free to substitute that for the semi-sweet in this recipe. I think I may try that next time just for kicks.

What’s your favourite ice cream treat?

Peanut Buster Parfait Ice Cream Cake

  • 2 tablespoons butter, melted
  • 1 quart (4 cups) vanilla ice cream, softened to a spreadable consistency
  • 1/2 cup salted peanuts
  • chocolate sauce (recipe below)
  1. Line a 8 inch round baking pan with foil.
  2. Mix together cookie crumbs and butter until evenly combined. Press into bottom of prepared pan.
  3. Top with half of the ice cream, peanuts and chocolate sauce. Repeat layers. Freezing in between if necessary.
  4. Once fully assembled freeze until solid (about 2 hours).
  5. To serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out. Peel away foil; slice and serve.

Serves: 8

*If you need to freeze the cake in the middle of assembly place the remaining ice cream in the fridge to slow down the thawing process.

Chocolate Sauce
  • 1/3 cup icing sugar
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup butter
  • 3/4 cup evaporated milk (1/2 can)
  1. Place all ingredients in a small saucepan. Bring to a boil over medium heat. Simmer for 7 minutes, until slightly thickened (it will thicken more as it cools).
  2. Cool completely, whisking occasionally to prevent a skin from forming.

*You can make the sauce a day ahead and store in the fridge until assembly. Just make sure to put plastic wrap directly on the surface so that a skin doesn’t form.

If making for a crowd: Double all ingredients. Press the cookie crumb mixture into the bottom of a 9×13 pan. Cover with all of ice cream. Top with peanuts and chocolate sauce. Freeze.

Caramel Peanut Wontons – Daring Cooks

By in Daring Cooks, Pastries, Sweets 13 Comments Tags: , , , ,

Caramel Peanut Wontons – Daring Cooks

One part of the Daring Cooks challenge this month was to make some sort of fried wonton dessert. The filling and shape were up to us. I chose to go with a Peanut Caramel which I rolled into balls and coated in chocolate before wrapping them up into homemade wonton wrappers. Once they were cooked, I drizzled them with more chocolate and sprinkled them with peanuts. The only thing that I would change about this recipe is that there was too much caramel per wonton. It was very sweet. I wrote the recipe as I would make it next time. I thought these were very tasty and would make an excellent addition to a dessert platter.

Go to the bottom of the post for step-by-step photos.

Caramel Peanut Wonton Dessert

Caramel Peanut Wontons

  • 24 wonton wrappers (recipe here)

  • egg wash (1 egg whisked with 1 Tbsp. water)

  • 1 recipe peanut caramel

  • 8 oz. semi sweet chocolate, melted

  • oil (make sure it is suitable for high heat. ie. canola oil)

  • 2 Tbsp. finely chopped peanuts

  1. Dip each caramel ball into chocolate and place back onto parchment paper.

  2. Cool in the freezer until chocolate is firm.

  3. Place one wonton wrapper on work surface (making sure to keep others covered with a damp towel). Brush the edges with egg wash.

  4. Place one chocolate covered caramel into the centre of the wonton. Lift up two opposite corners and press together at the top. Take the remaining two corners and do the same. Seal all corners and openings.

  5. Cover with damp towel and repeat with remaining wontons and caramel.

  6. While you are forming the wontons heat 2 inches of oil, over medium heat, to 350ºF (180ºC ). If you do not have a thermometer, an easy way to tell when the oil is ready is to place the handle of a wooden spoon into the hot oil, if bubbles form around it, it is ready.

  7. Fry the wontons, a few at a time, until golden. About 1 min. Remove with a slotted spoon onto paper towel, to drain.

  8. Once all of the wontons are fried. Drizzle with remaining chocolate and sprinkle with chopped peanuts.

Makes: 24 wontons

* Do not refrigerate.

Peanut Caramel

adapted from here

  • 1/2 cup heavy cream

  • 1/2 cup sugar

  • 1 Tbsp. corn syrup

  • 2 Tbsp. butter, room temp.

  • 3/4 cup lightly salted peanuts

  1. Heat cream to boiling. Keep hot.

  2. Place sugar in a non-stick skillet warmed over medium heat. Do not stir.

  3. Once sugar is melted stir in the corn syrup and let bubble until a deep caramel color is reached.

  4. Stir in the butter carefully as caramel will bubble furiously.

  5. Once butter is incorporated add cream, being careful of spatters once again.

  6. Lower the temperature and let simmer for 2 min.

  7. Remove from heat and stir in peanuts.

  8. Let cool a bit before dropping by teaspoons (making 24) onto a parchment lined baking sheet. Allow to cool fully.

  9. Once cool, roll into balls.

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Caramel Peanut Wonton Dessert

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