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« Sweet Potato Pasta and a Review + Giveaway of Dairy Made Easy!
Lightened Up Cappuccino Cheese Muffins »

Chocolate and Caramel Ice Cream Parfait

May 29, 2014 by overtimecook 19 Comments

Chocolate and Caramel Ice Cream Parfaits are the perfect summer dessert! As good as they look…they taste better!

Chocolate Caramel Ice Cream parfait on OvertimeCookRaise your hand if you’re bored of cheesecake discussion?

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.

Chocolate Caramel Ice Cream Trifle

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.

5.0 from 1 reviews
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Chocolate and Caramel Ice Cream Parfait
Author: Miriam Pascal, OvertimeCook.Com
Recipe type: Dessert
Serves: 10-12
 
Ingredients
  • 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
Instructions
  1. to prepare the caramel crunch:
  2. Preheat oven to 350 and line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Set aside to cool completely.
  7. 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.
  8. 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.
  9. 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.
  10. Spoon or pipe the whipped cream on top of the ice cream, then drizzle more chocolate syrup on top.
  11. Repeat with remaining ingredients. If using a tall cup, you can do more than one layer of each component. Freeze until ready to serve.
  12. Tips:
  13. > If you like a lot of crunch with your ice cream, double the crunch recipe.
  14. > For an even simpler presentation, enjoy a scoop of Klein’s Ice Cream with caramel crunch topping!
3.2.1310

Chocolate Caramel Ice Cream Trifle 3

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.

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Filed Under: Chocolate, Dairy, Dessert, Frozen Treats, Holiday, Party, Seasonal, Shavuot Tagged With: Caramel, Chocolate, dessert, ice cream, parfait, trifle


Comments

  1. Cyn says

    May 29, 2014 at 8:47 am

    I would LOVE to taste this but I don’t DARE make this……oh man, now my keyboard is wet from just thinking of the deliciousness of this dessert!

    Reply
  2. Abby says

    May 29, 2014 at 10:08 am

    At first sight it looks delicious, but:

    a) the portion sizes look massive. They make me feel a little sick just looking at them.

    b) not a fan of recipes that call for ready-made ice cream just in different forms.

    A little disappointed with this one.

    Reply
    • overtimecook says

      May 29, 2014 at 10:29 am

      The cups used in the photograph are pretty large – the size of them is about 2 portions (the recipe serves 10-12, but you would only get about 6 of this size).

      Reply
    • Loran Polder says

      May 30, 2014 at 3:01 pm

      Abby, personally I think that her photography *and* the recipe itself looks mouthwatering! It appalls me more and more that there seems to be so many people that follow blogs simply to insult the authors. If you don’t care for a recipe, you could just kindly not say anything 🙂

      Reply
  3. Ruchiccio says

    May 29, 2014 at 10:38 am

    What size tip would you use to pipe the whip topping?

    Reply
    • overtimecook says

      May 29, 2014 at 10:39 am

      I use a wilton 1M, but if you’re using a smaller size cup, you might want to try a smaller tip.

      Reply
  4. tb says

    May 29, 2014 at 10:40 am

    looks delicious and beautiful!

    Reply
  5. Rachel says

    May 29, 2014 at 11:16 am

    Can this be made parve?

    Reply
    • overtimecook says

      May 29, 2014 at 12:17 pm

      Sure. Use parve/rich whip for the whipped cream and parve ice cream.

      Reply
  6. Miriam says

    May 29, 2014 at 11:41 am

    This looks insane!! Just printed it out (love that option) so that I can go get the ingredients!

    Reply
  7. Golda says

    May 29, 2014 at 4:54 pm

    Would the crunch hold itself together to make a crust or would it stay crumbly?

    Reply
    • overtimecook says

      May 29, 2014 at 5:21 pm

      It’s too crumbly as is. You can try leaving out the oats and it might be a bit more sticky.

      Reply
  8. Adina says

    June 1, 2014 at 11:18 am

    Can I make it in a 9×13 and just cut squares or scoop it to serve it if I don’t have enough individual dairy cups? (Having a large crowd here 🙂

    Reply
    • overtimecook says

      June 1, 2014 at 12:14 pm

      That’s a great idea! It should work, as long as it’s solid enough. You can also get disposable cups!

      Reply
  9. MW says

    June 6, 2014 at 10:39 am

    i tried it and it was delicious,
    even my pickiest of my kids like it.
    my husabdn is a huge granola fan and liek the crumbs very much.
    thanks. this is defiinitly a great crumb to have in my freezer stock. paired with any flavor Kleins ice cream – a winner!

    Reply
  10. shayna says

    September 22, 2014 at 11:45 am

    Hi. This recipe has been in my inbox for a few weeks. I am planning on making it today. I am thinking of making my chocolate cake recipe and using it instead of the ice cream. I also found a butterscotch syrup that I can use over the whipped cream, and or between layers- sounds like it would work?

    Reply
  11. starch says

    September 30, 2014 at 10:38 pm

    Omg these are amazing! I just found out about your site and I can’t get enough of it! I made this for rosh Hashanah in a 9×13 pan. It was awesome!! I e-mailed it to tons of people. I’m planning on making lots of stuff for succos. Keep the recipes coming!!

    Reply
  12. malki says

    October 9, 2016 at 10:03 am

    could these be made ahead of time and frozen?
    thx

    Reply
    • overtimecook says

      October 9, 2016 at 2:43 pm

      Like it says in the recipe, yes.

      Reply

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