• 2servings
  • 60minutes

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Nutrition Info . . .

MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. Ice igloo

  2. 2 balloons

  3. 2 roses

  4. some green leaves

  5. water

  6. 2 coathangers

  7. Filling

  8. 4 scoops of chocolate ice-cream

  9. 2 tablespoons chocolate chips, plus extra for garnish

  10. 1 cup whipped cream

  11. 2-3 tablespoons Bailey's

  12. 1 punnet of raspberries

  13. icing sugar, for dusting

  14. 1 banana leaf, trimmed to a pretty shape

Instructions Jump to Ingredients ↑

  1. To make the ice igloo, place a rose and some green leaves in the mouth of each balloon and then fill with water.

  2. Attach the balloons to the coathanger stand and place in freezer for 6-8 hours or until the outside of the bubble is frozen and the inside is still liquid.

  3. Take the balloon off the coathanger and carefully peel off the balloon. Make a hole in the side of the ice with a sharp knife.

  4. Let the water run out, then make the hole larger to the size of a small fist. Place it back in the freezer until ready to serve.

  5. For the filling, scoop ice-cream into a bowl and add the chocolate, whipped cream and Bailey's; mix until well combined.

  6. Spoon into small ramekin dishes and put them in the freezer for one hour or until set.

  7. Once frozen, dip base of ramekins into warm water. Run a small sharp knife around the edges to loosen parfait from mould. Roll parfaits in extra chocolate and dust with icing sugar. Top with fresh raspberries.

  8. Place banana leaf into the cavity of the ice igloo and top with parfait. Decorate with extra raspberries and ice-cream.


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