This shop featuring my recipe for a PBnJ Parfait has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SoHoppinGood #BlueBunny #CollectiveBias
My kids could happily eat peanut butter and jelly sandwiches all day, every day. They like them on bread I make from scratch, rolled up in tortillas, as toppings for my homemade pancakes, and more. Of course you know I had to find a way to work this into dessert, right?
This past Saturday, we went to dinner with friends at one of our favorite local Mexican restaurants. We can walk to it, they know us, and the food is appropriately inexpensive and authentic. The only downside (according to the kids) is that this restaurant lacks dessert. I knew we’d end up at my house for dessert, and I wanted to have something fun.
When I headed to Walmart to pick up some Blue Bunny® ice cream. I love their fun flavors. They take classic flavors and give them a fun, unique twist. I knew this would make everyone in both families happy. Of course, that’s where things got hard. I found a new flavor lineup for 2017, and it was hard to choose! They’re even coming out with ice cream cakes.
Did I pick up Blue Bunny® Rockin’ Rocky Road™, Blue Bunny® Monster Cookie Mash, Blue Bunny® Toffee Brownie Twist™, or Blue Bunny® Mint Cookie Crunch? All those new flavors sound fabulous. Plus, Blue Bunny® Cherrific Cheesecake used to be a seasonal flavor,but now I can buy it year-round. I knew I had to get the new Blue Bunny® PB ‘N Cone™. That one has swirls of creamy peanut butter and crunchy chocolate dipped cone pieces throughout vanilla ice cream, and I that’s when I got my inspiration for this PBnJ Parfait.
I thought about picking up Blue Bunny® Bunny Snacks, a bite size treat that comes in four flavors – Salted Caramel Pretzel, Chocolate Vanilla Twist, Chocolate Chip Cookie and Cookies ‘N Cream. I could have taken it easy, but that wouldn’t be me? Besides, I had a brainstorm with my PBnJ Parfait. I had this image of homemade peanut butter mousse and my strawberry syrup layered with Blue Bunny® PB ‘N Cone™ ice cream then topped with homemade whipped cream.
Tell me you wouldn’t love this treat going to a friend’s house for dessert. With the weather warming up even in Chicago, it’s ice cream season! This recipe matches up perfectly with the more than 80 year history of Blue Bunny® creating delicious ice cream made with fun, fresh ingredients for playful flavors everyone in the family enjoys. In the end, I selected three flavors to bring home – Blue Bunny® PB ‘N Cone™ to make the PBnJ Parfait, plus Blue Bunny® Cherrific Cheesecake and classic Blue Bunny® Bunny Tracks® for anyone who wanted a different flavor.
The end result? The peanut butter mousse turned out really well and so much quicker than I thought it would. And every PBnJ Parfait I made disappeared. This one? Definitely a keeper! Of course, with all these amazing flavors, you know you can find some more delicious Blue Bunny® recipe inspiration. How would you enjoy this easy to scoop, delicious ice cream?
Homemade Peanut Butter Mousse for a PBnJ Parfait
Let 4 oz cream cheese come to room temperature. If it’s cold, it won’t blend well. Add to the bowl of a mixer and blend with 1/2 cup creamy peanut butter. I tried this with my peanuts only peanut butter, but it didn’t work well, so make sure to pick up a creamy peanut butter (you can find a natural version still). Scrape down the sides of the bowl and slowly add 1/2 cup powdered sugar. It looks like it won’t come together at first, but it does, I promise. Add 1 t vanilla and mix.
In a separate bowl, add 3/4 cup heavy whipping cream. Beat until stiff peaks form.
Add a third of the whipped cream to your peanut butter mixture and gently stir to loosen the mixture. Add in the remaining whipped cream in two batches, gently folding it in with a spatula. Once no white streaks remain, place it in the fridge until you make your PBnJ Parfait.
Store it tightly covered in your fridge for one to two days.
How to Make a PBnJ Parfait
Gather your favorite parfait glasses or use a mason jar for more fun.
The peanut butter mousse and your homemade strawberry syrup can be made in advance. You want a nice thick syrup, almost like a jam, not the liquid kind that comes from a pour bottle. The strawberry syrup lasts two weeks in your fridge – if you don’t eat it all – while the peanut butter mousse can be made up to a day ahead of time. Wait to whip your whipped cream topping until just before you assemble your PBnJ Parfait.
To make your homemade whipped cream, add 1/2 cup heavy whipping cream to a bowl with one tablespoon powdered sugar. Whisk or beat it until soft peaks form. Return to the fridge until you’re ready to top your PBnJ Parfait.
Add a scoop of Blue Bunny® PB ‘N Cone™ to the bottom of your glass.
Add a large dollop of peanut butter mousse then a layer of strawberry syrup. Repeat the layers to the top of your parfait glass. It already look fabulous, right?
Pull the whipped cream from your fridge and add a nice scoop to finish off your PBnJ Parfait. Serve immediately, and watch it disappear!
Think this PBnJ Parfait sounds fab? Check out all sorts of other Blue Bunny® recipes for more inspiration.
Have you ever tried a PBnJ Parfait? What treat do you look forward to this summer?
For the Peanut Butter Mousse
- 4 oz cream cheese, at room temperature
- 1/2 c creamy peanut butter
- 1/2 c powdered sugar
- 1 t vanilla
- 3/4 c heavy whipping cream
For the Parfaits
- 3 c ice cream
- 1 c strawberry topping
- 1/2 c heavy whipping cream
- 1 T powdered sugar
- Prep your peanut butter mousse up to a day ahead of time. Beat together the cream cheese and peanut butter. Slowly add powdered sugar and mix until incorporated. Add vanilla and mix again.
- In a separate bowl, beat whipping cream until stiff peaks form. Add a third of the whipping cream to the peanut butter base and gently stir to loosen the mousse. Add the remaining whipped cream in two additions, gently folding it in until no white streaks remain. Cover and place in the fridge until ready to assemble the parfaits.
- Make your homemade whipped cream just before serving. Add the whipped cream to a bowl with powdered sugar and beat until soft peaks form.
- In a parfait glass, add a scoop of ice cream. Top with a large dollop of peanut butter mousse. Add a layer of strawberry syrup. Repeat layers to the top of the glass. Top with whipped cream and serve immediately.
- This makes enough for four PBnJ Parfaits.
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Nutrition Information:Yield: 4 Serving Size: 1 parfait
Amount Per Serving:Calories: 828 Total Fat: 64g Saturated Fat: 33g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 156mg Sodium: 342mg Carbohydrates: 55g Fiber: 3g Sugar: 45g Protein: 15g