Hummingbird Ice Cream Parfaits With toasted pecans and buttercream whip
Such a southern thing, the hummingbird cake. Although its history is shrouded in mystery, its key ingredients have remained the same over the years. Try our ice cream-layered twist on this fruity cake.
Ingredients
- ½ gallon butter pecan ice cream, softened
- 1 can (8 ounces) crushed pineapple, drained
- 2 bananas, peeled and cubed
- 2 teaspoons allspice or apple pie spice
- 4 ounces cream cheese, softened
- ½ pint whipping cream
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 2 tablespoons butter
- 1 cup roughly chopped pecans
- Salt
- 3–4 cups cinnamon graham cereal, crush half
- Cinnamon
Directions
-
Fold pineapple, bananas and spice into softened ice cream. Place back in freezer for several hours or overnight to firm.
-
For buttercream whipped topping, use a mixer to combine cream cheese, whipping cream and butter until peaks are almost stiff. Blend in vanilla and sugar.
-
For the pecans, melt 2 tablespoons of butter over medium heat. Add pecans and toast them, stirring frequently, about 7 minutes. Pour onto parchment paper to cool and sprinkle with salt.
-
To assemble the parfaits, put some of the cereal in the bottom of each glass. Add a scoop of ice cream and repeat layers. Top with whipped cream, dust with cinnamon and garnish with the buttery, toasty pecans.