Ice cream isn’t just for kids! This sophisticated parfait becomes extra delightful when frozen in homemade paper cones. It’s creamy and dreamy with rubbly crunch from pistachio and chocolate, and extra texture and flavour thanks to a coffee crumble condiment.
Thanks to my ace assistant Julie McKie for the recipe – find her at Wholefood Alchemist. I added a coffee crumble inspired by Darren Purchese, treasured contributor to my In the Mix cookbooks. He serves a similar crumb with his Caramelised White Chocolate Mousse with Passionfruit Curd. It is amazing.
The paper cones are fun to make – watch the video to see how. You’ll need about 2.5 metres (8 feet) of baking paper to make your cones.
Thinking Christmas? YES! They’re great for Christmas. See the Variations below for an extra Christmassy version!
People often ask: what’s the different between all the various frozen confections. Here’s a little primer:
- Ice cream: a frozen custard with milk, cream and egg, sometimes just yolk. Ice cream is generally churned during the freezing process to make it smooth, airy and creamy. Try my dairy-free Almond Milk Ice Cream.
- Parfait: usually made with cream and egg yolk but frozen as a mass rather than churned; parfaits are creamy and smooth but not necessarily airy. They can also be savoury and can be chilled not frozen (think chicken liver parfait, for example). In terms of desserts, parfait is often made with pate a bombe (sugar syrup whipped with egg yolks). Read about my investigation of Vegemite parfait at Heston Blumenthal’s Dinner restaurant.
- Sorbet: usually dairy-free and fruit based with an icy rather than creamy consistency (though pretty creamy when made in a Thermomix, especially if you add an egg white!) Try my Mango and Cardamom Sorbet.
- Semifreddo: this means ‘half cold’ in Italian and points to the notion that semifreddo has quite a soft texture, like a frozen mousse. It’s usually made with Italian meringue (sugar syrup whipped with egg whites). See Christy Tania’s amazing Cherry Semifreddo.
Makes: about 1 litre or 8 cones
Time: 30 minutes plus 6-8 hrs freezing