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Ice Cream (Parfait) “Choc Tops”



1 litre(s)

No churn Ice Cream (parfait)

  • 3 egg whites, fresh or frozen, (approx 90 g)
  • 60 - 100 g sugar
  • 1 pinch fine salt
  • 200 - 400 g cream, (pouring, whipping)
  • 1 tsp vanilla extract
  • 70 g Milk of choice
  • 1/4 tsp cream of tartar

Dipping Chocolate

  • 200 g Milk or dark eating chocolate, Broken into small blocks
  • 50 g coconut oil, Use refined for no coconut flavour
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

    Parfait Ice Cream
  1. With a super clean bowl mill sugar 5 seconds Speed 8. Scrape down bowl.
  2. Insert (super clean) butterfly.
    Add egg whites, salt and cream of tartar to sugar and cook/whip 4 minutes 75°C Speed 3 until thick and smooth.

    NB: Can be be made with no sugar if desired however mixture may be a little icy when frozen. I use 100g

    Add milk to meringue and stir a few seconds Sp 2 until just incorporated.

    Set aside to cool in a large mixing bowl in fridge or over a bowl of iced water.
  3. Add cream to cool (no need to wash) bowl and whip using butterfly with vanilla extract until thick and shaving foam consistency on Speed 3.

    NB: I prefer with 250g cream for a lighter/fluffier ice-cream vs a thicker/firmer texture with the full 400g.
  4. Return meringue to Bowl and gently fold into cream with butterfly a few seconds on Speed 1.5.

    Or you can mix by hand in the large bowl (a whisk works really well).
  5. Scrape into ice cream storage container of choice (makes approx 1 litre size volume with 400g cream), spread flat.

    Cover with plastic wrap or baking paper, seal tightly and freeze until really frozen (overnight is best).

    NB: If making bars for dipping, line a rectangle or square container of choice with baking paper (less wrinkles and sturdier if in two layers) to make it easier to remove after freezing. I use a silicone square or loaf cake tin.
  6. If making dipped bars, freeze a largish chopping board in preparation.
  7. Dipping Chocolate
  8. Melt chocolate and coconut oil 50°C Speed 2 until smooth.
  9. Pour into a small bowl about 10 cm wide (soup bowl works well) and allow to cool down to room temperature.
  10. Assembly
  11. Tip parfait onto chilled board lined with baking paper and cut into desired shape/size with sharp edge knife (wipe between cuts and use a firm push action).

    Return to freezer if necessary (no longer than an hour).
  12. Working quickly, dunk parfait blocks (one at a time) into chocolate using a couple of forks and drain a few seconds for chocolate to run off and start setting, then place on chilled baking paper board.

    OR Gently pierce the block with an ice cream stick (or something pointy and sharp) and dunk. NB: They are easier to manage if on a stick or end of skewer etc.

    Return to freezer to firm up 15 minutes before wrapping.
  13. Wrap in decorative foil or cellophane (lolly bags are good too) and freeze another few hours in airtight container/zip lock bag before eating.

    Will keep up to a month.

Accessories you need

  • Butterfly
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Why it works: Cooked egg whites and sugar are protein stable for good structure, reduction of
large ice crystal formation and allow for the cream to be folded through without collapsing. They are also food safe for those concerned about salmonella. Milk gives that fabulous store bought ice cream flavour and cuts through the fat in the cream.
Pouring Cream gives wonderful mouthfeel, flavour, prevents large ice crystal formation, allows for easy slicing and gives body.
Coconut oil allows for a thin layer of chocolate to be created on the outside without being too hard to eat through and gives a satisfying crunch.

Ratio of ingredients is fairly flexible, low cream:meringue ratio gives a lighter texture and higher cream gives a firmer result. We like 250g cream.

Good recipe for those who arent keen on lot's of sugar/milk/egg yolk and to use up excess egg whites (store excess egg whites in freezer in small ziplock bags). Frozen egg whites can be broken up on Speed 2 a few seconds before adding butterfly and sugar to whip as p recipe - no need to thaw.

Serving: Good for mounding with summer fruits, sauces or doing an ice cream cake with.
Easy to slice with a hot knife.
It unmoulds well (dip in hot water a few seconds if needed) and holds a good shape.
If setting in silastic loaf/cake pans you can unmould (without having to dip in hot water) onto a plattter for slicing/serving.

Flavour the cream before whipping with a 2-4 tablespoons of liqueur (Bailey's, Masarla, Cointreau etc).
Fold nuts, chocolate bits or honeycomb through for added texture.
Layer with small pieces of marinated or preserved fruit or place a layer on the base.
Decoratively swirl fruit puree (as p my photo), maple syrup or caramel/chocolate sauce in the freezing container.
Make ice-cream sandwiches for kids (or with liqueur for adults) using your favourite softened chocolate/ginger biscuits.

Inspired from a Serious Eats Recipe for Klondike Bars.

Your vote and comments are always appreciated!....Happy Cooking

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yum! A big hit with the whole family. Very easy....

    Submitted by lxp on 28. December 2017 - 23:10.

    Yum! A big hit with the whole family. Very easy. Will be making again. Thanks. Smile

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