Chocolate and Caramel Ice Cream Parfaits are the perfect summer dessert! As good as they look…they taste better!
Nooo! I don’t know if we can be friends if you ever get bored of cheesecake! Sorry folks, that was a trick question.
When my good friends at Kleins Ice Cream asked me to come up with a great recipe showcasing their delicious products, I immediately thought of an ice cream parfait. You might remember the Fried Ice Cream recipe that I created for Kleins around Chanukah time. That recipe was awesome, but it had to be fried and eaten within seconds of eachother. Well guys, this recipe is the exact opposite. You can prepare these parfait/trifles ahead of time and freeze them. Wait, not just you can, but you should!
If you’ve ever wondered how to make Kleins ice cream better, here’s your answer. Layer it with all kinds of delicious homemade goodies, and you’ve got an absolutely show-stopping dessert – for shavuos, for the summer, or for any time!
Before we move onto the recipe, I want to tell you about the contest that Kleins is running! Try one of the recipes they share on their site, or any recipe using Kleins Ice Cream, and then enter your comments for a chance to win a trip to Israel! Click here for details.
Does it look like someone spent all day on this? Well that’s a trick. It only takes a couple of minutes to throw these together. But I don’t tell anyone.
- for the caramel crunch layer:
- 9 whole graham crackers (1 sleeve)
- 1 cup old fashioned oats
- 1 teaspoon vanilla extract
- ¼ cup canola oil
- ¾ cup caramel or butterscotch chips chips
- for the caramel whipped cream layer:
- 1 ½ cups heavy whipping cream or parve/cool whip
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- to assemble:
- 1 56 oz container Kleins Chocolate Supreme Ice Cream
- chocolate syrup
- to prepare the caramel crunch:
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Place the graham crackers in a medium bowl and crush using a heavy ustensil such as a glass cup. Crush until you have some crumbs and some slightly larger pieces - you want to retain some texture.
- Add the oatmeal, vanilla and oil to the bowl and stir to combine so that the crumbs are slightly wet. Spread the crumb mixture over the prepared cookie sheet.
- Bake the crumbs at 350 for 8 minutes. Remove from oven and immediately stir in the caramel chips. The heat of the hot crumbs will help melt the chips and distribute the flavor.
- Set aside to cool completely.
- To prepare the caramel whipped cream: Beat the cream or parve whip in the bowl of an electric mixer until stiff. Add the brown sugar and vanilla and beat until combined. Set aside.
- To assemble: Let the ice cream soften for about 5 minutes to make assembly easier. Put a small amount of crumbs on the bottom of a glass. Top with chocolate syrup - drizzle it around the edge so it touches the rim.
- Spoon the Klein’s Chocolate Supreme ice cream on top of it, then top with another layer of chocolate syrup - again, drizzle it against the wall of the glass for the nicest look.
- Spoon or pipe the whipped cream on top of the ice cream, then drizzle more chocolate syrup on top.
- Repeat with remaining ingredients. If using a tall cup, you can do more than one layer of each component. Freeze until ready to serve.
- > If you like a lot of crunch with your ice cream, double the crunch recipe.
- > For an even simpler presentation, enjoy a scoop of Klein’s Ice Cream with caramel crunch topping!
Thanks for stopping by friends! Make sure to enter my cookbook giveaway – then come back soon for more deliciousness! -Miriam
Disclosure: I was compensated by Kleins to develop this recipe. All opinions, however, are completely my own. So is my insane love of ice cream.