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.