Mini Brownie Peppermint Parfaits

Mini Brownie Peppermint Parfaits made with layers of rich brownie, cool peppermint ice cream, and peppermint whipped cream. A simple, festive dessert that everyone enjoys!

Prep Time30

Cook Time20

Assembly time20

Total Time1 10

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: Mini Brownie Peppermint Parfaits

Servings: servings

Calories: 131kcal

Author: Jessica & Nellie

Ingredients

1 9x13 pan of thin baked brownies or 10 x 15 pan if using a large store-bought mix
½ gallon peppermint ice cream block
½ cup heavy whipping cream
¼ cup powdered sugar
¼ tsp peppermint extract
½ cup crushed candy cane pieces

Instructions

Prep: Before you can begin the assembly process, there are three main tasks you need to complete.
Bake the brownies. You can use a 16-oz store bought boxed mix and baked them in a 10x15 jelly roll pan. Or you can use my favorite homemade brownie recipe, baked in a 9x13 pan. The brownies need to be less than 1-inch thin to work well for this recipe.
Decide what cup or glass you want to use. You need 2 layers of brownie and about 1" layer of ice cream in each parfait cup, so aim for a cup/glass that's at least 3" tall, as the whipped cream layer can extend beyond the top of the cup.
Measure how big the brownies need to be and make sure you have a cutting utensil for them. I use biscuit cutters that have a handle & come in a set, so you have size options!
Cut the brownies into the size and shape needed for your parfait cups. You'll need 2 per cup, and most brownie recipes will yield around 20 circles, depending on size. Place the brownie circles on a tray and chill in the fridge until needed.
Ice cream prep: Remove the ice cream from the freezer and open the carton to expose the block of ice cream. Use a large knife to cut 1" slices of ice cream, one or two at a time (so they don't melt). Use the biscuit cutter and cut 10 rounds of ice cream, placing the rounds on another pan. You will not need all the ice cream for the parfaits but cutting the rounds from slices is so much easier than scooping and shaping! Place the remaining ice cream back in the carton and the ice cream rounds into the freezer until needed.
Peppermint Whipped Cream: In a large bowl combine the heavy whipping cream, powdered sugar, and extract, beat with an electric mixer on high for 4-5 minutes, until stiff peaks form. Transfer the whipped cream to a piping bag with an open star tip and refrigerate until ready to use.
Assemble Parfaits: Place a brownie round in the bottom of each parfait cup, top with a round peppermint ice cream, followed by another brownie. Pipe a swirl of whipped cream on top, fully covering the brownie. Sprinkle with peppermint candy cane pieces. Serve immediately and enjoy!

Notes

Parfaits can be made ahead of time and FROZEN until ready to serve.

You will have ice cream leftover! I think it's so much easier to cut slices of the block-style ice cream than scooping, but you're welcome to just buy the 1 pint you'll need and scoop into each parfait cup!

Nutrition