Summer is almost here. I enjoy having longer day time. Most importantly, we will be able to eat a lot of more cold treats! When it comes to ice cream treat, there are always two things that come to my mind. One is a classic banana split. I am sure you all know really well what that is. (Try this double crunch banana split!) The other one is a chocolate parfait from a Hong Kong restaurant. But since I had that parfait 20 years ago, the restaurant doesn’t make that any more.
What is so special about that parfait? Chocolate ice cream, chocolate syrup, and whipped cream. What is not to love? The most unique thing was the corn flakes at the bottom of the glass. The crispy corn flakes soaked up the melted chocolate ice cream and the slightly bitter chocolate syrup. Nomm… Heaven! When you were little, everything seems to be bigger. A tall glass with 2 scoops of ice cream and whipped cream seems like the tallest, biggest dessert that I had ever seen. That parfait was only for special occasions, so I only had it a few times. Because I didn’t get to have it often, I enjoyed it a lot more. I miss it!
After making the milk chocolate ice cream last week, I decided to recreate the parfait. I nailed all the components, but was beat by the heat. I am sure you probably have noticed the ice cream in the pictures was melting. That was the hardest shoot Bryan and I have ever done. We photographed the parfaits during the heat wave last week. Even though it was at 8:30pm, the house was still very warm. Whenever I started to scoop the ice cream, the ice cream was melting already. By the time, I finished topping everything. The ice cream was dripping down the glass. Sigh… Well, what can we do? Just shoot away! The outcome wasn’t too bad, but I do hope the ice cream stayed together a little longer. Anyway, the parfait was delicious! Bryan said he has to add corn flakes to all his ice cream from now on. 🙂
Milk Chocolate Ice Cream Parfait
– 4 scoops milk chocolate ice cream (or any flavor)
– ½ cup corn flakes
– ¼ cup chocolate syrup (recipe followed)
– 1 cup sweetened whipped cream (recipe followed)
– 4 chocolate Pocky sticks
- In two tall parfait glasses or desired containers, place some corn flakes at the bottle. Drizzle chocolate syrup over. Add some whipped cream and one scoop ice cream in each parfait glass. Add more corn flakes and chocolate syrup. Then, another layer of whipped cream. Top with another scoop of ice cream. Decorate with corn flakes and Pocky sticks. Serve immediately.
- Use any toppings you like (berries, nuts, marshmallow etc.)
Chocolate Syrup (Adapted from Alton Brown via Foodnetwork.com)
– ¼ cup plus 2 tablespoons water
– ¾ cup sugar
– ¼ cup plus 2 tablespoons Dutch-processed cocoa powder
– 1 teaspoon vanilla extract
– dash of kosher salt
– 1½ teaspoon light corn syrup
- To make the syrup, combine water and sugar in a small pot. Bring the mixture to a boil over medium heat. Once it is boiling, whisk in the cocoa powder, vanilla, salt and corn syrup. Whisk until everything is melted and smooth. Remove from heat.
- Strain the mixture through a fine mesh strainer into a small bowl. Let the syrup cool to room temperature, stirring every once a while. Transfer the syrup to a squeeze bottle or small container and store in the fridge until ready to use. It can be stored for at least 2 weeks (maybe even longer).
- Other than ice cream and dessert, the syrup can be used in coffee (mocha) or milk (chocolate milk) too.
Sweetened Whipped Cream
– ½ cup cold heavy cream
– ½ tablespoon sugar
– ½ teaspoon vanilla extract
- In a medium mixing bowl, beat the heavy cream with an electronic mixer until it starts to thicken. Add sugar and vanilla extract. Beat until it holds stiff peak.
- Transfer the whipped cream to a small bowl. Cover with a plastic wrap and store in the fridge until ready to use. Use within 24 hours.
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Your parfait is perfection! I love the melting scoop of ice-cream. I am sure you have enjoyed them at the end of the photo shoot 🙂
Thank you for your sweet comment, Oana! I tried putting back the parfait in the freezer for 15 minutes after the shoot, however the ice cream was still very soft and melty. But they were still delicious!
Bonnie Eng says
Cornflakes! So clever! I just realized that I just saw this on Foodgawker. Your pics are awesome (as usual) and of course, I love the Pocky finish! 🙂
Thank you very much, Bonnie! 🙂 Cornflakes give ice cream great texture. And the pocky sticks make perfect presentation.
I was thinking ‘how on earth did she gets those ice cream parfaits so perfectly layered and scooped!’ Seriously looks perfect and we all know it’s hard not to make a streaky mess of it. I was reading Food Network magazine and they went through this whole thing about what they have to do to photograph the ice cream for th issue – not easy. I’m sure this tastes wonderful as well – I love cornflakes! : )
Hahaha, thank you so much… The perfect layers were kind of luck. If the ice cream wasn’t melting crazy, the layers wouldn’t be this nice. Well, everything turned out pretty great after all. I need to check out that food network magazine issue. Never too late to learn a few tips, right?
Hi Lockness, I usually eat my yogurt and ice crearm with cornflakes instead of cookies, Your Parfait is so wonderful and yummy!
Thanks for sharing this
Oh yea? Yogurt definitely sounds good with cornflakes. Thanks for stopping by, Chantal!
This looks so delicious and perfect for the hot weather here! Like those Pocky sticks on top 🙂
Hope it has cool down a little by now. I think pocky sticks are perfect on any ice cream treats!
Amy Tong says
I love your easy and decadent treat! I wanted one now while I should be thinking of lunch, instead of dessert. 😛
Thanks Amy! Haha…. We both love to eat ice cream for lunch! I feel guilty and need to go to the gym this week! 😛
Nicky @ Kitchen Sanctuary says
Oh please come round to my house and make this for me! I need that right now 🙂
Haha! Hope you will try this one day! Have a wonderful weekend!