The Peanut Buster Parfait is one of my favorite treats at Dairy Queen. The mix of the slightly melty ice cream, chocolate and salty peanuts. So simple, but the perfect ice cream bites. Why not take all the same components and put it on a stick. Sounds like a perfect idea to me.
I am all about nostalgia when it comes to ice cream and other summer treats. Every year when I celebrate Ice Cream Week here on the blog, I always try to create recipes that bring me (and hopefully my readers!) back to the summers of childhood. Over the years I’ve created everything from fruity pebbles cereal milk ice cream to no churn blueberry pie ice cream and graham cracker ice cream sandwiches. YUM.
This simple recipe requires just four ingredients – most of which you probably already have in the house!
Vanilla ice cream is the main component of the Peanut Buster Bar. And any time I want a perfectly creamy ice cream treat, I know I need to reach for Hiland Dairy Vanilla. Hiland products are made from milk that comes from local farmers, so it’s fresh when it’s turned into ice cream. It also includes no artificial growth hormones and is rigorously tested for antibiotics, so you know you’re getting the best quality dairy. (P.S. If you’re buying Hiland Dairy products, make sure to check out their coupons!)
I tend to use semi-sweet chocolate chips when I do any sort of chocolate coating for ice cream, however, any type of chocolate will work. Semi sweet, milk chocolate, dark chocolate, white chocolate- the choice is yours.
Adding just a Tablespoon in with the chocolate chips while melting helps to harden the chocolate coating around the ice cream.
Raw Spanish Peanuts are used in the original Dairy Queen Peanut Buster Parfaits and tend to be used in a lot of desserts. They have a sweeter flavor to them with a softer shell that makes them perfect in a sweet ice cream treat.
You’ll want a baking sheet line with parchment paper. Then scoop the vanilla ice cream and place each scoop onto the parchment. Take the back of the ice cream scoop or a spoon and lightly press the ice cream ball down so it flattens slightly. Place a popsicle stick into the lower half of the scoop. Place the entire baking sheet into the freezer for at least 30 minutes to set the ice cream.
Right before you are ready to take the ice cream scoops out of the freezer, you can start melting the chocolate. Grab a microwave safe bowl with 1 cup of chocolate chips and 2 Tablespoons coconut oil (measure at room temp) then microwave for 30 seconds. Stir and then microwave another 30 seconds until the chocolate is melted and smooth.
Once melted, add in the Raw Spanish Peanuts and stir together.
Remove the baking sheet of vanilla ice cream scoops and then using a spoon, pour the chocolate and peanut mixture over the ice cream bars. Moving quickly, spread out with a spoon to get the ice cream nice and coated with the chocolate mixture. Place the ice cream bars back onto the parchment. The chocolate will likely set up immediately and you can serve, but you can also place the baking sheet back into the freezer to set completely.
There are so many ways to make this peanut buster bar recipe your own! Let your creativity (and your taste buds) run wild and try some of these fun twists.
HIland Dairy has quite the assortment of ice cream flavors so if you are feeling like changing it up, try out chocolate, butter pecan, moose tracks, or cookie overload. Any kind of ice cream would be incredible in these homemade ice cream bars!
If semi sweet chocolate isn’t hitting the spot, try out a different chocolate. Maybe milk chocolate, dark chocolate, white chocolate, peanut butter, cherry. So many options!
There’s a reason I celebrate ice cream week every year – I seriously love the stuff! And that’s good news for you because it means I have a ton of ice cream, milkshake and summer treat recipes to explore on the site.
Here are a few of my favorites:
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
These Peanut Buster Bars have a mix of the slightly melty ice cream, hard chocolate shell and salty peanuts. So simple, but the perfect ice cream bites.
6–8 scoops of Hiland Dairy Vanilla Ice Cream
1 cup semi-sweet chocolate chips
2 Tablespoons coconut oil (measured as a solid)
¼ cup Raw Spanish Peanuts
Popsicle Sticks
Line a baking sheet with parchment paper. Using an ice cream scoop, place a scoop of vanilla ice cream onto the parchment paper. Use the back of the scoop or a spoon to slightly press the ice cream ball down to flatten.
Place a popsicle stick in the lower middle half of the ice cream scoop after flattening. Continue with remaining scoops of ice cream.
Place the baking sheet into the freezer to set up the ice cream, about 30 minutes.
Once the ice cream balls have set, pour the chocolate chips and the coconut oil into a microwave safe bowl. Microwave for 30 seconds, stirring after. Continue to heat, 30 seconds at a time until chocolate is melted and smooth.
Add the raw Spanish peanuts to the melted chocolate and stir.
Remove the ice cream balls from the freezer and use a spoon to pour the chocolate mixture over the ice cream bar. You’ll want to move quickly because the cold ice cream will harden the chocolate coating fast. Place back onto the parchment paper and continue until all the ice cream bars are coated.
Place the baking sheet back into the freezer for another 15-30 minutes or until ready to serve.
Once the chocolate is set, you can place all the ice cream bars in a ziploc or airtight container and store in the freezer.
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