This is an extremely decadent dessert, perfect for St. Patrick’s Day or a summer party!
What I really love about this recipe is the bottom layer of the parfait, it is cake-like, yet creamy like ice cream. It’s a combination of angel food cake and chocolate marshmallow sauce.
In order to really wow your guests, use glass ice cream bowls for your parfaits. The alternating layers of chocolate and mint ice cream will make people start to drool even before you hand them a spoon!
List of Ingredients
1 Angel Food Cake Mix
1 Bag Large Marshmallows
1 Pint Heavy Whipping Cream
1 12 oz. Bag Semi-Sweet Chocolate Chips
1 Jar Hot Fudge Sauce
1 Bag Mint Sandwich Cookies
2 Cartons Mint Chocolate Chip Ice Cream
1 Box Pocky Sticks
Green Melting Chocolate
1 Jelly Roll Pan
Disposable Pastry Bags
8 Glass Ice Cream Bowls
Chocolate Angel Food Cake
1 box angel food cake mix
1/2 cup baking cocoa
Preheat oven to 350 degrees.
Line the jelly roll pan with parchment paper.
Prepare angel food cake mix as directed on box, but add 1/2 cup cocoa powder. Pour the cake batter into the cake roll pan. Bake cake at 350 for 15- 20 minutes.
Chocolate Marshmallow Sauce
32 large marshmallows
1/4 cup water
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 teaspoon vanilla
1 cup heavy whipping cream
Dissolve salt into 1/4 cup water. Dump marshmallows into medium sized glass bowl and add salt water. Place in microwave and heat in 30 second intervals until completely melted.
Add chocolate chips and vanilla. Stir until chocolate has completely melted and mixture is smooth and uniform. Set aside and let it cool to room temperature.
Whip heavy cream until soft peaks form and fold into cooled chocolate marshmallow sauce.
Break the angel food cake into pieces and add to chocolate marshmallow sauce.
Beat mixture until well combined. Place it in the fridge to chill.
While the cake mixture is chilling prepare your cookie crumbs and pull the ice cream out of the freezer to soften.
Before you crush up the cookies, remember to reserve eight mint sandwich cookies for the garnish.
Place the remaining mint sandwich cookies in a mixing bowl with a paddle attachment and mix for 2-3 minutes until cookies are broken into large crumbs. You may also use a food processor, but make sure you don’t grind the cookies too fine.
Set aside the cookie crumbs.
Assembling the Parfaits
Press cake mixture into the bottoms of 8 glass parfait bowls, about 1″ deep. Smooth the mixture evenly across the bottom of the bowl. This will help with the final presentation, you will see any bumps or uneven spots through the glass.
Spread softened ice cream on top of the cake layer, making sure it is even. Place the bowls in the freezer for a half hour until they firm up.
Melt the hot fudge in the microwave until warm. Spoon hot fudge into a pastry bag and pipe evenly over the ice cream layer. I use a pastry bag to do this for two reasons; it is less messy and it is very difficult to spread hot fudge evenly over semi-softened ice cream.
When piping, make sure you start on the outside edge of the glass bowl, you want to make sure your chocolate layer can be seen through the glass!
Add a layer of crushed mint sandwich cookies on top of the hot fudge layer, making sure it touches the outside edge all the way around.
Spread a second layer of softened mint ice cream over the cookie layer and smooth evenly. Place bowls back in freezer for a half hour.
Add a small handful of crushed cookies on top of ice cream layer to create a small mound in the center.
Put parfaits back in freezer and allow them to freeze for four hours or overnight.
Place a piece of parchment paper or waxed paper on the table and arrange the Pocky sticks in a row.
Melt green candy wafers in a disposable pastry bag in the microwave. Cut small tip off the end of the bag and pipe lines of green chocolate over the pocky sticks.
When the chocolate has hardened break off the un-dipped ends of the Pocky and insert two pieces of Pocky into each parfait bowl.
Cut eight cookies in half and arrange in center of each bowl.
For a St. Patrick’s Day twist, pipe some chocolate shamrocks and attach them to the Pocky sticks.
Use the melted chocolate as glue and let the chocolate harden before putting the sticks in the parfaits.