Toblerone Ice Cream Parfait with Chocolate Sauce

Woolworths was selling 400g Toblerones for half price so I bought a couple and put them in the pantry (trying to forget they were there) until I came up with inspiration for a new dessert.

By using good quality bought vanilla ice cream you can make this parfait in a jiffy. If you have time to make your own ice cream so much the better. While you could make this in an ordinary loaf shape, using a triangular tin looks snazzier, especially as Toblerones are that shape. You can buy them online.

If preferred, leave out the chocolate coating. This chocolate sauce recipe is an old family favourite. Great to have in the fridge to serve with ice cream or waffles, though one batch doesn’t last long if you have kids around, or even grown up kids!

Toblerone Ice Cream Parfait with Chocolate Sauce

2 litres good quality vanilla ice cream
1 x 400g Toblerone chocolate bar
Chocolate Coating:
200g dark or milk chocolate
2 Tbs vegetable oil
Chocolate Sauce:
½ cup sugar
½ cup water
4 Tbs cocoa
2 Tbs golden syrup
Large knob of butter
1 tsp vanilla essence

Remove ice cream from freezer and spoon into a large bowl. Leave to stand for a few minutes while you chop the Toblerone into small chunks. Not too long as you don’t want the ice cream to melt. Thoroughly mix Toblerone into ice cream. Line loaf tin (triangular or rectangular) with plastic wrap, leaving the excess hanging over the sides. Fill with ice cream mixture, pushing down and smoothing the top. Cover with the plastic wrap then freeze several hours or overnight.

Chocolate Coating: Remove parfait from freezer, tip out (you may need to hold a hot towel over the base to loosen it), peel off the plastic wrap and place on serving dish. Meanwhile melt chocolate in a bowl over simmering water and mix in the oil. Working quickly cover the parfait with melted chocolate. Put back in the freezer to set.

Chocolate Sauce: Choose a large pan because this sauce has a tendency to boil over. Place all ingredients, except butter and vanilla essence, in pan. Mix with a whisk to remove lumps, then boil for 5 minutes without stirring. Cool for 10 minutes. Stir in butter and vanilla.  Reheat before serving and serve warm not hot.

To serve: Remove parfait from freezer for about 10 minutes before serving. Slice with a large sharp knife dipped into very hot water. Serve with the chocolate sauce.

Serves 12

Note: if you can’t buy golden syrup substitute corn/glucose syrup or honey.

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