Upside-Down Peanut Parfaits

Dairy Free
Health score
9%
Upside-Down Peanut Parfaits
45 min.
4
648kcal

Suggestions


Indulge your sweet tooth with our delightful Upside-Down Peanut Parfaits, a dessert that promises to be a showstopper at any gathering! This dairy-free treat combines the rich flavors of chocolate and peanut butter, creating a harmonious blend that will leave you craving more. With a preparation time of just 45 minutes, you can whip up this decadent dessert for four people, making it perfect for family gatherings or intimate dinner parties.

Imagine layers of creamy vanilla ice cream, perfectly blended with ripe banana, topped with crisp chocolate wafer cookies, and finished off with a luscious layer of chocolate ice cream mixed with creamy peanut butter. Each bite is a delightful surprise, especially when you add a drizzle of warm chocolate sauce and a sprinkle of chocolate-covered peanuts for that extra crunch. Not only is this dessert a feast for the taste buds, but it also offers a satisfying caloric balance, making it a guilt-free indulgence.

Whether you're a chocolate lover, a peanut butter fanatic, or simply someone who enjoys a good dessert, these Upside-Down Peanut Parfaits are sure to impress. So gather your ingredients, grab your food processor, and get ready to create a dessert that will have everyone asking for seconds!

Ingredients

  • small banana 
  • servings chocolate-covered peanuts 
  • pint ice-cream chocolate shell 
  • servings topping warmed
  •  chocolate wafers such as nabisco famous crisp
  • 0.5 cup creamy peanut butter 
  • 1.5 cups whipped cream 
  • servings whipped cream 

Equipment

  • food processor
  • baking sheet
  • plastic wrap
  • ramekin
  • microwave

Directions

  1. Line 4 large custard cups or individual ramekins (1- to 1 1/2- cup capacity) with a double layer of plastic wrap that's large enough to allow excess to hang over sides.
  2. Place cups on a baking sheet in freezer.
  3. Warm vanilla ice cream in a microwave for 15 to 20 seconds, until just easy to scoop. Put vanilla ice cream in a food processor with banana and process until blended. Divide mixture evenly among cups.
  4. Place 2 chocolate cookies on top of each portion, breaking them in half to fit, if necessary; press cookies lightly into ice cream and then freeze for at least 30 minutes, until firm. Rinse out food processor.
  5. Soften chocolate ice cream in same manner as vanilla ice cream, transfer to clean food processor with peanut butter and process until smooth. Spoon on top of cookie layer in each cup, smoothing tops. Cover with plastic wrap and freeze for at least 2 hours and up to 2 weeks.
  6. When ready to serve, unmold ice cream onto dessert plates, peeling off plastic wrap. Top with chocolate sauce, whipped cream and peanuts, if desired.

Nutrition Facts

Calories648kcal
Protein8.74%
Fat50.75%
Carbs40.51%

Properties

Glycemic Index
71.07
Glycemic Load
31
Inflammation Score
-7
Nutrition Score
16.514347682828%

Flavonoids

Catechin
1.54mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:647.77kcal
32.39%
Fat:38.29g
58.91%
Saturated Fat:16.17g
101.08%
Carbohydrates:68.78g
22.93%
Net Carbohydrates:64.34g
23.4%
Sugar:52.95g
58.83%
Cholesterol:66.84mg
22.28%
Sodium:342.01mg
14.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.92mg
1.64%
Protein:14.83g
29.66%
Manganese:0.8mg
40.07%
Phosphorus:317.01mg
31.7%
Magnesium:110.51mg
27.63%
Vitamin B2:0.47mg
27.45%
Vitamin B3:5.14mg
25.68%
Vitamin E:3.62mg
24.14%
Calcium:220.5mg
22.05%
Potassium:707.34mg
20.21%
Copper:0.39mg
19.48%
Fiber:4.44g
17.75%
Vitamin B6:0.33mg
16.71%
Vitamin A:760.13IU
15.2%
Folate:60.13µg
15.03%
Vitamin B5:1.44mg
14.37%
Zinc:2.06mg
13.72%
Iron:2.28mg
12.68%
Vitamin B1:0.15mg
10%
Vitamin B12:0.57µg
9.48%
Selenium:6.24µg
8.91%
Vitamin C:3.33mg
4.03%
Vitamin D:0.36µg
2.4%
Vitamin K:1.19µg
1.14%
Source:My Recipes