The Canadian Press - ONLINE EDITION

Recipes for bee sting parfait, strawberry elderflower frappe and salted mocha ice cream cake

  • Print

Ready to move beyond basic vanilla or chocolate this ice cream season?

Much as we love those classics, with so many crazy — and crazy delicious — flavour combinations flooding the freezer aisle of the supermarket, it's hard to resist making some big, boldly flavoured frozen concoctions of our own. We started with a bee sting parfait, inspired by the honey, almond and coconut-studded pastry of the same name.

For a cool and so-very-adult frappe, we combine strawberry ice cream with elderflower liqueur. And to cool off a crowd, we layer on the flavour with a salted caramel malted mocha ice cream cake.

___

BEE STING PARFAIT

Start to finish: 20 minutes

Servings: 2

2 tablespoons slivered almonds

2 tablespoons grated coconut, large flakes if available

2 tablespoons honey

1 banana, diced

1 pint vanilla ice cream

Heat the oven to 350 F. Spread the almonds and coconut on a rimmed baking sheet and bake for 8 to 10 minutes, or until lightly golden brown. Place in the freezer to chill for 5 minutes.

To assemble the parfaits, add a teaspoon of coconut and almonds to the bottom of each parfait glass. Top with a tablespoon of banana and a drizzle of honey. Add a scoop of vanilla ice cream. Continue layering in this order until you've used all the ingredients and filled the glass. Serve immediately.

Nutrition information per serving: 460 calories; 200 calories from fat (43 per cent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 60 mg cholesterol; 65 g carbohydrate; 4 g fiber; 53 g sugar; 7 g protein; 110 mg sodium.

___

STRAWBERRY ELDERFLOWER FRAPPE

The elderflower liqueur makes this a grown-up frappe. For a kid-friendly version, substitute an equal amount of juice or milk.

Start to finish: 5 minutes

Servings: 2

1 cup sliced fresh strawberries

1 cup strawberry ice cream

2 ounces elderflower liqueur

Zest of 1/2 orange

In a blender, combine all ingredients. Puree until very smooth. Serve immediately.

Nutrition information per serving: 260 calories; 50 calories from fat (19 per cent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 20 mg cholesterol; 36 g carbohydrate; 2 g fiber; 27 g sugar; 3 g protein; 45 mg sodium.

___

SALTED CARAMEL MALTED MOCHA ICE CREAM CAKE

Start to finish: 2 hours (30 minutes active)

Servings: 8

2 1/4 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon kosher salt

1 tablespoon instant coffee

1/2 cup Ovaltine Classic Malt mix

1 1/2 cups water

1 tablespoon cider or white vinegar

1/2 cup vegetable or canola oil

1 pint coffee ice cream

1/2 cup caramel sauce

Coarse or flake sea salt

Fresh berries

Heat the oven to 350 F. Coat a rimmed baking sheet with cooking spray and line it with kitchen parchment.

In a medium bowl, sift together the flour, brown sugar, cocoa powder, baking soda and salt. In a liquid measuring cup, whisk together the instant coffee, malt powder, water and vinegar. Add the oil, then add the liquid ingredients to the dry ingredients. Whisk until smooth. Pour into the prepared pan and bake for 20 minutes, or until a toothpick inserted at the centre comes out clean. Allow to cool completely.

When ready to assemble the cake, microwave the ice cream in 10-second increments until just slightly softened. Flip the cake out of the pan onto a cutting board. Remove the parchment and trim the edges off to make a neat rectangle. Cut the cake in half down the centre (the short way), then cut each half in half again to create 4 even rectangles.

Place 1 piece of cake on a serving platter, then spread a third of the coffee ice cream over it. Top with a second piece of cake, then spread another third of ice cream over that. Repeat one more time, finishing with the last piece of cake. Place the assembled cake in the freezer to firm up for 20 minutes. The cake also can be tightly wrapped in plastic and frozen overnight. If so, let stand at room temperature for 10 minutes before slicing.

To serve, slice the cake into squares, then drizzle each serving with caramel sauce. Sprinkle with a few grains of sea salt and serve with fresh berries.

Nutrition information per serving: 590 calories; 170 calories from fat (29 per cent of total calories); 19 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 102 g carbohydrate; 3 g fiber; 66 g sugar; 8 g protein; 540 mg sodium.

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Jaws of life used to free two people after two-car collision

View more like this

Photo Store Gallery

  • JOE.BRYKSA@FREEPRESS.MB.CA Local-(  Standup photo)-    A butterfly looks for nector on a lily Tuesday afternoon in Wolseley-JOE BRYKSA/WINNIPEG FREE PRESS- June 22, 2010
  • A goose cools off Thursday in water at Omands Creek Park-See Bryksa 30 day goose challenge- Day 25– June 21, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

What should the city do with the 102-year-old Arlington Street bridge?

View Results

View Related Story

Ads by Google