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Chocolate Peanut Butter Ice Cream Cone, Pie or Parfait

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“With the Chocolate cream and the peanut butter cream you can make all three desserts. Originally an Everyday recipe.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chocolate cream: Place the chips in a bowl. Heat 3/4 cup cream in a small saucepan until edges bubble then pour over chips and let stand 5 minutes. Stir until smooth and refrigerate 10 minutes. Use a mixer or whisk whip the chocolate until fluffy.
  2. Peanut butter cream: In medium bowl, whip the rest of the cream into peaks. Add the sugar then fold the whipped cream into the peanut butter.
  3. Parfait: Divide ingredients into four juice glasses and top with chocolate cream and the chopped peanuts. Cover with plastic wrap and chill until you serve.
  4. Ice cream: Freeze a batch of the peanut butter and the chocolate creams. Swirl together in a bowl and then scoop into cones. Roll in the peanuts.
  5. Layer a 8 or 9 inch graham cracker crust with the creams. Refrigerate or freeze until firm and sprinkle with coconut or grated chocolate.

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