Peach Cookie Ice Cream Parfaits Recipes

BROOKE'S LIGHT AND LOVELY PEACH PARFAITS

Steps:

• In a medium bowl toss the peaches with brown sugar and cinnamon.
• Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream. Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs. Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.

BRANDIED PEACH PARFAITS

Steps:

• Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
• Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
• Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.

LEMON PEACH PARFAITS

Steps:

• Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
• In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
• In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
• In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.

CREAMY CARAMEL-PEACH PARFAITS

Steps:

• Fold caramel topping into whipped topping in small bowl.
• Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs. Serve immediately, or refrigerate until serving.

BLUEBERRY PEACH PARFAITS

Steps:

• In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled., In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.

COOKIES-AND-CREAM PARFAITS

Steps:

• Make 2 layers of vanilla pudding, crushed chocolate wafer cookies and whipped cream in tall glasses. Top each with a cookie.

COFFEE ICE CREAM AND COOKIE PARFAITS

Steps:

• Spoon 1 tablespoons cookie crumbs into each of six 10-12 oz. parfait glasses or wine glasses. Top with 1/4 cup ice cream, then generous 1 tablespoons topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoons crumbs and a dollop of whipped cream. Freeze until firm.

PEACH CRISP PARFAIT POPS

Steps:

• In a small bowl, combine yogurt, brown sugar, cinnamon and nutmeg; fold in granola. Divide half of yogurt mixture among molds or paper cups. Top with with half of peaches; repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

COFFEE ICE CREAM AND COOKIE PARFAITS

Steps:

• Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. Top with 1/4 cup ice cream, then generous 1 tablespoon topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. Freeze until firm. (Can be prepared up to 2 days ahead. Cover with plastic wrap and keep frozen.)