As the custard recipe train keeps rolling on, it's time to tackle another popular variant called parfait. This variation can be quite complex given how far the formula has come. There is now a multitude of definitions, methods, and variations for the dessert which can make it difficult for amateurs to jump in. However, for every recipe, there are some simple rules for amateurs to follow. On the other hand, they could just rely on some of these reliable hacks.

Getting parfait nailed down

There are two main types of parfait in the world. First, there's the French parfait which is made with a frozen custard-like preparation consisting of pureed cream, egg yolks, sugar, and syrup boiled together and can be served in a glass or other containers.

Then there's the American version which kicks things up a notch by layering and/or topping it with other foods like fruits, nuts, chocolate, yogurt, purees, coulis, whipped cream, cream cheese, meringue, and more. The custard base itself could also be substituted with variations like traditional ice cream, curd, mousse, bavarian cream, or pudding.

Today's recipe will be an American parfait consisting of homemade ice cream, ganache (a chocolate sauce), and creme chantilly (whipped cream). Do not worry because all of these components are super easy to make especially the ice cream thanks to a super simple hack as revealed here.

The recipe

Simple Ice Cream Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups (16 oz) heavy cream
  • 1 tsp vanilla extract

Ganache ingredients:

  • 1 cup heavy cream, boiled
  • 8 oz semi-sweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 1 pinch salt

Creme Chantilly Ingredients:

  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract


  1. To prepare the ice cream, start by chilling a quart-size ice cream container in the freezer for 30 minutes. Pour the sweetened condensed milk into a bowl and set aside. Whip the heavy cream and vanilla extract in an electric mixer on medium speed until it forms stiff peaks. Don't over whip.
  2. Fold 1/3 of the whipped heavy cream into the sweetened condensed milk until fully incorporated. Repeat the process with the remaining whipped heavy cream.
  3. Pour the mixture into a chilled container that can hold up to a quart. Place into a freezer and chill for 4 hours. Also, use some of this time to chill a bowl and balloon whisk in the refrigerator for the creme chantilly.
  4. When the ice cream is ready, it's time to move onto the ganache. Pour the heavy cream into a saucepan and bring to a boil over medium heat.
  5. Chop the chocolate and combine with the butter and salt in a bowl. Stir in the boiled cream with a rubber spatula and keep stirring until all of the contents fully melt and are incorporated. Set aside to cool.
  6. Now it's time to make the creme chantilly. Remove the chilled bowl and balloon whisk from the refrigerator and fill with the cold heavy cream. Whisk the cream with a balloon whisk until it thickens slightly. Add the powdered sugar and vanilla extract to the whipped cream and keep whisking until it reaches the desired consistency. Do not over whip.
  7. To complete the Parfait, fill each dessert glass 1/4 up with the ganache followed by an equal portion of softened ice cream. Repeat in this order again until the glass is almost filled, then finish by topping with the creme chantilly. N.B: If the ice cream isn't soft, just leave it out in room temperature until it reaches the correct consistency.
  8. Chill the Parfait until ready to serve.

Serves: 8