Peanut Butter and Chocolate Ice Cream Parfait

Ingredients

• ¾ cup cookie crumbs of choice (chocolate or even shortbread)
• 2 tablespoons butter melted
• ¼ cup mini Peanut Butter Chips
• 5 tablespoons cream whipping, whole or heavy cream (at least 30% fat content) divided
• ¼ cup cream whipping, whole or heavy cream (at least 30% fat content)
• 2 cups cream whipping, whole or heavy cream (at least 30% fat content)
• 1 can sweetened condensed milk (14 ounces)
• 2½ tablespoons unsweetened dutch processed cocoa (sifted)

Steps

1. 1

   Combine cookie crumbs and melted butter, divide between 3 freezer proof glasses. Place in refrigerator.

2. 2

   Heat 3 tablespoons of cream until hot but not boiling, remove from heat and add the PB chips, stirring until smooth, add the remaining 2 tablespoons of cream, stir to combine, place in the freezer for 10 minutes. Remove from freezer, add ¼ cup of cream and beat until soft peaks form. Set aside.

3. 3

   In a large bowl combine until smooth the sweetened condensed milk and the cocoa, set aside.

4. 4

   In a large bowl beat the cream until stiff peaks appear. Gently fold the condensed milk mixture into the whipped cream and combine well.

5. 5

   Remove the glasses from the fridge.

6. 6

   On top of the cookie crumb base layer add a layer of the chocolate Ice Cream mixture then the Peanut Butter Mousse and finally another layer of Chocolate Ice Cream. Place in the freezer for approximately 2-3 hours or until firm, or even overnight. Top with a dollop of whipped cream and sprinkles. Enjoy!