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July 7, 2018

Peanut Buster Parfait Ice Cream Dessert

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Peanut Buster Parfait Ice Cream Dessert–a layer of crushed oreos, ice cream, peanuts and the best hot fudge sauce of all time. This dessert is spread in a 9 x 13 inch pan and serves a crowd. I make this for birthdays at my house instead of cake.  

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Peanut Buster Parfait Ice Cream Dessert

I have something that I need to tell you. I don’t really like cake.

It’s not that I won’t eat it. It’s just that it’s not my favorite. It doesn’t really do anything for me. I’d rather have a cookie or a brownie or ice cream. So when it’s birthday time at our house I often end up making this delicious ice cream dessert instead of cake. You can still stick candles in it and sing Happy Birthday. AND you don’t have to have a separate thing of ice cream since it’s already in the “cake.”

My mom has been making a version of this dessert since I was little. I changed a few things up but kept the most important thing the same…THE FUDGE SAUCE!!! Oh my gosh. I love this fudge sauce sooooo much. In fact I would just eat that plain with a birthday candle in it and be completely happy. The sauce is a little annoying to make because you have to stir it for 8 minutes straight but believe me, it will be worth it in the end! Chocolate lovers will be so so so happy with this dessert! Enjoy!

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Peanut Buster Parfait Ice Cream Dessert


★★★★★

4.7 from 7 reviews

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: Makes a 9×13 inch pan (Probably serves about 12 people) 1x
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Description

A layer of crushed oreos, ice cream, peanuts and the best hot fudge sauce of all time. This dessert is spread in a 9 x 13 inch pan and serves a crowd. I make this for birthdays at my house instead of cake.  


Ingredients

Scale
  • 1/2 package of Oreos, crushed
  • 1/2 gallon of ice cream (I usually choose oreo ice cream or a vanilla based ice cream)
  • 1 cup roasted peanuts (optional)
  • 1 (13 oz) can evaporated milk
  • 2 cups powdered sugar
  • 2/3 cup semi sweet chocolate chips
  • 1/2 cup butter
  • 1 tsp vanilla

Instructions

  1. Pat the crushed oreos into the bottom of a 9×13 inch pan.
  2. Spread the ice cream (that is somewhat soft) over the oreos. I like to cut open the box of ice cream and use a knife to cut big rectangles of ice cream and lay it on top of the oreos.
  3. Sprinkle the peanuts evenly over the top of the ice cream.
  4. Freeze.
  5. In a saucepan combine the evaporated milk, sugar, chocolate chips and butter. Stir together and bring to a boil over medium high heat. Boil for 8 minutes, stirring constantly. Cool until completely cold (do NOT even try to pour it over the ice cream warm) and then add in the vanilla.
  6. Pour the sauce on top of the frozen ice cream and spread evenly. Cover with foil or plastic wrap and freeze until time to serve.
  • Category: Dessert
  • Method: No Bake

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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37 Comments Filed Under: Desserts, Other Methods Tagged With: sunday sweets

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Comments

  1. JAN says

    June 14, 2022 at 11:32 am

    Karen,
    This dessert looks amazing! I wondered if you can make the chocolate sauce ahead and put in a container in the fridge, and then assemble it in a day or two. Have you ever tried that? Would it work?
    Jan

    Reply
    • Karen says

      June 14, 2022 at 2:58 pm

      oh yes that would work great! I love this dessert and know you will too. It is the best!

      Reply
  2. Patricia Irwin says

    June 15, 2021 at 12:03 pm

    Quick question… I found the crust a little dry and crumbly when I cut into it. What did I miss?

    Overall, a good reception, however, not the accolades I was expecting…

    ★★★

    Reply
    • Karen says

      June 19, 2021 at 1:55 pm

      It is a bit crumbly! I don’t think you missed anything. Sorry it didn’t live up to the hype. I still love it though!

      Reply
      • Patricia Irwin says

        June 20, 2021 at 7:57 am

        So nice of you to reply! I mentioned this issue to my sister (who had forwarded the recipe) and she suggested adding a little melted butter to the Oreo crumb mixture. Will definitely try again…

        ps I was asked for the recipe from an attendee!

        Reply
  3. Jeff Winett says

    May 24, 2021 at 8:02 am

    What a generous sharing on your part Karen….this rare posting of a non Instant Pot/non Crockpot recipe. I figured that if you are doing this, it has to be made….OMG, did we love this layered ice cream dessert, and plan on making this many times to come. Mind you, tonight I am making your “Drunken Noodles” for the first time, as your Instant Pot recipes are always on my dinner rotation. Thank you for the Peanut Buster parfait recipe bonus!

    ★★★★★

    Reply
    • Karen says

      May 24, 2021 at 12:55 pm

      Oh you’re so welcome Jeff. I love sharing good food!! Maybe in the future I’ll share more non-IP recipes!

      Reply
  4. Carol says

    May 12, 2021 at 10:13 am

    We have a peanut allergy in the family. Do you think it would work to use pecans instead?

    Reply
    • Karen says

      May 12, 2021 at 12:59 pm

      Yum! YES!

      Reply
      • Ryan says

        May 20, 2021 at 12:16 am

        Not so, Karen. Anyone allergic to nuts has an allergy to ALL nuts. Peanut allergies are not based upon a specific type, walnuts, pecans, peanuts, cashews, etc. The oils in nuts is the allergen culprit and all nuts have that specific oil. If you are nut allergic, please don’t make this recipe and, no, there are no nut substitutions.

        Reply
  5. Christine R Dolezal says

    February 1, 2021 at 10:15 am

    Hello when you say roasted peanuts are you saying “dry roasted” peanuts? I think most are but I see some that don’t have the word “dry” so maybe those would be better?
    I’ve made this recipe for years and have always used spanish peanuts but have always been on the fence with them.

    Reply
    • Karen says

      February 1, 2021 at 10:25 am

      My mom used to make this recipe with spanish peanuts. I prefer the dry roasted peanuts. They work great!

      Reply
  6. Jo Fraser says

    May 14, 2020 at 10:48 am

    One more question, you said 1/2 package of oreos but I bought the thin oreas instead of regular. Should I use the whole package?l

    Reply
    • Karen says

      May 14, 2020 at 12:40 pm

      It is the same amount of ounces as a normal package of oreos? A normal package of oreos has 13.25 oz so use as many “thins” as it takes to get to around 7 ounces. It’s not going to ruin the dessert either way. The oreos are supposed to just make a thin crust.

      Reply
      • Jo Fraser says

        May 19, 2020 at 11:21 am

        Thanks so much Karen. I used just over half the package. It was amazing!!!! Thank you so very much!!!!

        ★★★★★

        Reply
        • Karen says

          May 19, 2020 at 1:14 pm

          I’m so glad you enjoyed it! Don’t you love the chocolate fudge sauce on top? It’s my favorite.

          Reply
  7. Jo Fraser says

    May 12, 2020 at 8:43 pm

    Hi Karen, I’m making this this week for my son’s birthday. How thick do you cut the slices of ice cream?
    Thank You!

    Reply
    • Karen says

      May 13, 2020 at 1:25 pm

      Probably about 1.5 to 2 inches. He will love it!

      Reply
  8. Sara says

    May 10, 2020 at 3:17 pm

    How long does this need to set in the freezer before we serve it?

    Reply
    • Karen says

      May 11, 2020 at 2:42 pm

      I would say 30-60 minutes is sufficient.

      Reply
  9. Kathy says

    December 12, 2019 at 6:35 pm

    Could you use some regular milk mixed with evaporated? I’m short 30 ml

    Reply
    • Karen says

      December 14, 2019 at 4:38 pm

      I’m guessing you tried this already? How did it work? If you have cream or half and half i’d use that before milk.

      Reply
  10. Theresa says

    November 10, 2019 at 6:52 pm

    All my company said this was possibly the best dessert they had ever had. We enjoyed it a lot, and will make it a birthday regular.

    ★★★★★

    Reply
    • Karen says

      November 11, 2019 at 6:51 pm

      I am so happy that you tried it. We love it so much at my house!

      Reply
  11. Michelle Swanson says

    June 3, 2019 at 4:37 pm

    This is the best dessert ever! I have made this exact recipe for 40 years and it’s always a crowd pleaser! Making this in a springform pan makes for a beautiful presentation!!! My family loved this for birthday celebrations! You can buy all ingredients at Aldi! Fraction of the cost of an ice cream cake at any of the big retail stores.

    ★★★★★

    Reply
    • Karen says

      June 3, 2019 at 7:43 pm

      Good idea on the springform pan!

      Reply
  12. Tina says

    April 30, 2019 at 10:48 am

    Karen, I plan on making this for my son’s birthday this week. Regarding the peanuts, do you normally leave them as is or chop them up smaller? Is that Pure vanilla you use? Also, how far in advance do you think I can make this before the actual day?

    Reply
    • Karen says

      April 30, 2019 at 1:32 pm

      You know I normally leave them whole but chopping them is a good idea. I use vanilla extract. You could make it a few days in advance. Just cover it very tightly.

      Reply
      • Tina says

        April 30, 2019 at 1:49 pm

        Sounds good – thank you!!

        Reply
  13. Janet Hough says

    April 21, 2019 at 5:37 pm

    Karen- How long does the ice cream need to sit in the refrigerator before it can be spread?
    I’m looking forward to making this for my son and family when they visit this summer. Thanks

    Reply
    • Karen says

      April 22, 2019 at 8:16 am

      I usually just take the ice cream out and let it sit for 10 minutes and then cut it up with a knife.

      Reply
  14. Vickie Garlock says

    July 29, 2018 at 7:32 am

    This looks delicious my husband and I use to go get peanut buster parfaits from Dairy Queen all the time. But they have gone up in price so much we have stopped doing it. Do you put the vanilla in while you are cooking the milk or after it is cold? Thank you love your website I have tried almost all of your receipts and love them all.
    Vickie Garlock
    Boise, Idaho

    ★★★★★

    Reply
    • Karen says

      July 30, 2018 at 12:28 pm

      I added the vanilla in after you take the pot off the stove.

      Reply
  15. Mary says

    July 27, 2018 at 1:50 am

    Yummy all my favorites. I’ll make this for my grandsons first day of kindergarten.

    ★★★★★

    Reply
    • Karen says

      July 30, 2018 at 12:32 pm

      I want you for my grandma!

      Reply
  16. Tara says

    July 8, 2018 at 3:53 pm

    Oooh this looks amazing! Now to find an excuse to make it!

    Reply
    • Karen says

      July 8, 2018 at 7:43 pm

      you will love it!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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