I'm SO excited to share my Halloween feature in Redbook magazine. The mission was to create three over-the-top desserts inspired by your kids' trick-or-treat haul. The resulting recipes turned out incredibly decadent and downright delicious. I'll be enjoying these new favorites year round, so please don't wait until October 31st to make them! Here's the first of three:
These Peanut Butter Cup Parfaits are completely to die for, starting with the "homemade" Reese's ice cream. To recreate the airy texture of soft-serve, I made a cheater semifreddo by folding a heap of chopped Reese's cups into a base of softened store bought vanilla ice cream and whipped heavy cream. The final results were beyond easy yet absolutely sublime. Seriously, everyone needs to make this ASAP! And while I think the soft-serve is pretty spectacular on it's own, the addition of ooey-gooey brownies and fudge sauce take it completely over the top.
REESE'S SOFT-SERVE BROWNIE PARFAITS
Yields 6 servings
1/2 cup heavy whipping cream
3 cups vanilla ice cream, softened (such as Breyer's)
2 cups roughly chopped Reese's Peanut Butter Cups (about 40 miniatures or 8 full-size)
2/3 cup fudge sauce (such as Smucker's Hot Fudge Topping)
2 cups warmed, cubed brownies(store-bought or from a mix)
In a medium bowl, whip cream with an electric mixer until light and fluffy. Using a silicone spatula, gently fold softened ice cream and Reese's Cups into whipped cream until well combined. Transfer ice cream mixture to an airtight container and freeze until semi-firm (like soft-serve ice cream), 4 to 6 hours.
Warm fudge sauce in a saucepan or microwave until stirrable but not too warm. In 6 parfait glasses, layer brownies, ice cream mixture, and fudge sauce, repeating as desired. Garnish with additional chopped Reese's Peanut Butter Cups, if desired.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
These Peanut Butter Cup Parfaits are completely to die for, starting with the "homemade" Reese's ice cream. To recreate the airy texture of soft-serve, I made a cheater semifreddo by folding a heap of chopped Reese's cups into a base of softened store bought vanilla ice cream and whipped heavy cream. The final results were beyond easy yet absolutely sublime. Seriously, everyone needs to make this ASAP! And while I think the soft-serve is pretty spectacular on it's own, the addition of ooey-gooey brownies and fudge sauce take it completely over the top.
REESE'S SOFT-SERVE BROWNIE PARFAITS
Yields 6 servings
1/2 cup heavy whipping cream
3 cups vanilla ice cream, softened (such as Breyer's)
2 cups roughly chopped Reese's Peanut Butter Cups (about 40 miniatures or 8 full-size)
2/3 cup fudge sauce (such as Smucker's Hot Fudge Topping)
2 cups warmed, cubed brownies(store-bought or from a mix)
In a medium bowl, whip cream with an electric mixer until light and fluffy. Using a silicone spatula, gently fold softened ice cream and Reese's Cups into whipped cream until well combined. Transfer ice cream mixture to an airtight container and freeze until semi-firm (like soft-serve ice cream), 4 to 6 hours.
Warm fudge sauce in a saucepan or microwave until stirrable but not too warm. In 6 parfait glasses, layer brownies, ice cream mixture, and fudge sauce, repeating as desired. Garnish with additional chopped Reese's Peanut Butter Cups, if desired.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell