Hummingbird Ice Cream Parfaits

With toasted pecans and buttercream whip

Print Recipe

Servings: 6–8

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.