Peanut Butter Banana & Jam Ice Cream Parfaits
These no-churn, Peanut Butter Banana & Jam Ice Cream Parfaits are a summer dessert with the nostagic flavor of the classic sandwich!
Equipment
- High Speed Blender
- Stovetop Pot
- Immersion Blender
Ingredients
For the Peanut Butter Ice Cream
- 2 ripe bananas peeled, sliced and frozen
- 1½ tbsp creamy peanut butter
- ½ tsp vanilla extract
- pinch pink salt
For the Jam
- 1½ cups raspberries fresh or frozen
- 1½ tbsp pure maple syrup
- ¼ tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 tsp fresh lemon seeds
- 1 tbsp lukewarm water
For the Topping
- roasted peanuts optional
Instructions
For the Jelly
- In a stovetop pot over medium-high heat, add all jam ingredients, except vanilla.
- Continuously stir until the jam has thickened, mashing up the berries while stirring. Be careful not to break apart the lemon seeds.
- Bring the mixture to a boil and then simmer it, uncovered, for 10-15 minutes. Keep stirring until thickened.
- Remove from heat and stir in vanilla. Partly cover the mixture and let it cool down for 20 minutes.
- Once cooled, carefully remove the lemon seeds. Then use a hand blender to blend together the jam to make sure no large chunks remain.
For the Peanut Butter Ice Cream
- Once the jam has cooled, blend together all ingredients for the ice cream in a high-speed blender until smooth. Stop to scrape down the sides of the blender cup as needed.
Putting It All Together
- Once the ice cream and jam are both ready, divide the jam into three parts.
- When ready to serve, add one part to the bottom of a glass, followed by half of the ice cream, then the second part of the jam, the other half of the ice cream, and lastly the third section of jam on top.
- Top with optional roasted peanuts, and enjoy it fresh!
Notes
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Storage
- Store the ice cream in an airtight container in the freezer for up to one week. Thaw before using.
- Store the jam in an airtight container in the refrigerator for up to three days.