This chocolate caramel ice cream parfait is my very guilty pleasure!
A buttery shortbread base is covered with a rich salted caramel ice cream and then smothered with a wickedly dark chocolate ganache.
The result is a dessert that is a cross between a millionnaire's shortbread and a creamy parfait.
This actually makes 12 portions, so it's perfect for a make ahead deesert for entertaining family and friends.
Of course, you don't have to share.....
Bon appétit!
Jump to:
❤️ Why you will love this dish
- Great for feeding a crowd.
- Family friendly.
- Make ahead to save time.
- Straightforward to make.
- Decadent for Christmas or cooling for summer.
💙 Save this recipe for later
Did you know? When you see the 💙 on the right hand side you can bookmark this page, to save it for later or share it too.
My sister in law is a serious chocoholic and is always planning her dessert rather than her meal!
Anyway, she was coming to visit our new house with my brother in law, so I knew I had to make something that incorporated chocolate with ice cream, as she normally picks something similar in a restaurant.
Now, if I'm entertaining, I like to make at least one thing in advance, so I can concentrate on being with my guests, so this is perfect.
It does take time to make, but most of the time is waiting for it to set, so I would reccommend that you make the caramel ice cream dessert at least the day before you want to serve it.
Even though my sister in law made a huge effort and had two large portions, there was still plenty left in the freezer for later for me too!
🥘 Ingredients
The ingredients for the chocolate caramel ice cream are quite standard, but here are a few notes to help.
- Chocolate - use 70% cocoa chocolate as this really gives a hit of chocolate flavour which doesn't get lost in the ganache.
- Golden syrup - there really isn't a substitute for this. It's often used in a ganache, but if you can't get hold of it use caster sugar to taste.
- Caramel - this is widely available in tins, or you can make your own by simmering a tin of sweetened condensed milk for 3 hours or slow cooking on low in water for 8 hours.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- baking parchment
- 900g/2lb loaf tin
- whisk/electric mixer
- small saucepan
- wooden spoon
- small and medium bowl
- measuring jug
🔪 Instructions
💭 Top Tips
- Put the eggs in the fridge for half an hour before separating, as this makes it easier.
- The egg whites have reached the stiff peak stage when you can turn the bowl upside down without them moving.
Grease the inside of the loaf tin and line with baking parchment.
For the shortbread place the butter and sugar in a medium bowl and cream with a wooden spoon until soft and fluffy. Add the flour and stir well until combined.
At this point the mixture will form clumps and start to stick together.
Press the mixture into the bottom of the tin in an even layer.
Refrigerate for 15 minutes.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Bake the shortbread for 20 minutes then remove from the oven and leave to cool.
Make the parfait by placing the egg whites in a large bowl and whisk until stiff peaks form.
Gradually beat in the sugar a tablespoon at a time.
Use another bowl with whisk the cream until it increases in volume and just holds its shape.
Add the cream to the meringue and fold in with a metal spoon, then lightly fold in the caramel sauce so that some is mixed and some of it is swirled through the meringue mix.
Spread the salted caramel ice cream over the shortbread base in an even layer.
Freeze for about 3 hours until set.
Break up the chocolate into small pieces and place in a medium bowl with the golden syrup.
Bring the cream to a boil and pour over the chocolate.
Wait a few minutes and then stir until the mixture is smooth.
Pour over the frozen parfait and return the freezer until set (or overnight)
Remove the freezer 10 minutes before serving.
Cut into slices to serve.
It's easier to do this with a sharp knife dipped in hot water.
Clean the knife between each slice.
You will likely find that the ganached has bloomed in the freezer, but don't panic. There will be a some chocolate left from the packet so grate over the top of the parfait to serve.
🥗 Serve with
This chocolate caramel ice cream parfait is delicious on its own, but to make it extra special add some of these ideas.
- a dollop of double cream or clotted cream
- crème fraîche
- raspberries, strawberries or blackberries
- sable biscuits
- macadamia shortbread
- sacristains
🥙 Substitutions
- Golden syrup - use brown or caster sugar. Start with a tablespoon and adjust to taste.
📖 Variations
- Caramel - use Biscoff spread, lemon curd, fruit puree instead.
- Decoration - add grated chocolate, gold leaf, maltesers or sprinkles for the top or add to the meringue mix.
🍣 Storage
- Freezer - store in the freezer before the ganache stage for up to a month.
🍱 Prepare in Advance
- Store in the freezer before the ganache stage for up to a month and then add the ganache the day before serving.
🤔FAQs
A ganache is a French term for a mixture of chocolate mixed with hot cream. It can be used as an icing, filling or sauce.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More desserts you will love
- Chocolate Crémeux
- Baileys Sabayon
- 2 Ingredient Chocolate Mousse
- Strawberry Crème Brûlée
- Raspberry Frangipane Tart
- Chocolate Delice
📋 Recipe
Chocolate Caramel Ice Cream Parfait
Equipment
- Baking parchment
- 900g/2lb loaf tin
- whisk/electric mixer
- small saucepan
- wooden spoon
- small and medium bowl
- Measuring jug
Ingredients
Shortbread
- 50 g butter plus extra for greasing the tin
- 15 g sugar caster
- 100 g flour plain/all purpose
Parfait
- 397 g tin of caramel Carnation
- 2 egg whites
- 100 g sugar caster
- 300 ml cream double/heavy
Ganache
- 100 g dark chocolate 70% cocoa solids
- 50 g golden syrup
- 200 ml cream double/heavy
Instructions
- Grease the inside of the loaf tin and line with baking parchment.
- For the shortbread, place the butter and sugar in a medium bowl and cream with a wooden spoon until soft and fluffy.
- Add the flour and stir well until combined.
- Press the mixture into the bottom of the tin in an even layer.
- Refrigerate for 15 minutes.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
- Bake the shortbread for 20 minutes then remove from the oven and leave to cool.
- Make the parfait by placing the egg whites in a large bowl and whisk until stiff peaks form.
- Gradually beat in the sugar a tablespoon at a time.
- Use another bowl with whisk the cream until it increases in volume and just holds its shape.
- Add the cream to the meringue and fold in with a metal spoon, then lightly fold in the caramel sauce so that some is mixed and some of it is swirled through the meringue mix.
- Spread the salted caramel ice cream over the shortbread base in an even layer.
- Freeze for about 3 hours until set.
- Break up the chocolate into small pieces and place in a medium bowl with the golden syrup.
- Bring the cream to a boil and pour over the chocolate.
- Wait a few minutes and then stir until the mixture is smooth.
- Pour over the frozen parfait and return the freezer until set (or overnight)
- Remove the freezer 10 minutes before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
French Desserts
- Chocolate Raspberry Tart3 Hours 30 Minutes
- Strawberry Crème brûlée1 Hours 15 Minutes
- Chocolate Crémeux20 Minutes
- French Cheese Board10 Minutes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Amanda
One slice won't be enough of this!