Hummingbird Ice Cream Parfaits - Carolina Country

Hummingbird Ice Cream Parfaits With toasted pecans and buttercream whip

3.8/5 rating (5 votes)
Hummingbird Ice Cream Parfaits

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

  1. Fold pineapple, bananas and spice into softened ice cream. Place back in freezer for several hours or overnight to firm.

  2. 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.

  3. 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.

  4. 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.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

Rate this recipe

3.8/5 rating (5 votes)

Share this recipe

Leave a comment

You are commenting as guest.