What's better than a classic millionaire's shortbread? One that contains a layer of ice cream, of course!
Our millionaire's shortbread parfait features a decadent layer of caramel ice cream, sandwiched between buttery shortbread and a thick layer of chocolate.
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Yields:
12 serving(s)
Prep Time:
40 mins
Cook Time:
25 mins
Total Time:
1 hr 5 mins
Cal/Serv:
462
Ingredients
For the shortbread base
50g
unsalted butter, softened plus extra to grease
15g
caster sugar
100
plain flour
For the parfait
392g
tin Carnation Caramel
2
large egg whites
100g
caster sugar
300ml
double cream
For the chocolate layer
100g
dark chocolate, finely chopped
50g
golden syrup
200ml
double cream
fudge chunks, to decorate, optional
gold leaf, to decorate, optional
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease base and sides of a 900g loaf tin and line with baking parchment, making sure parchment comes at least 3cm higher than sides of tin.
Step 2
To make the shortbread, mix butter and sugar in a medium bowl until smooth and fluffy. Stir in flour (with a spoon or fingertips) until mixture begins to form large clumps. Press into base of prepared tin in an even layer and smooth with back of spoon. Prick all over with a fork and chill for 15min.
Step 3
Bake shortbread for 20min until golden and sandy to touch. Cool in tin.
Step 4
When tin is cool, make parfait. Set aside 3tbsp of the caramel to use as decoration. Beat egg whites in a large grease-free bowl with a handheld electric whisk until stiff peaks. Gradually beat in sugar, whisking well after each addition – the meringue should be thick and glossy.
Step 5
In a separate bowl whisk cream until just holding its shape. Fold cream into meringue bowl. Next fold through remaining caramel, leaving a few lumps and streaks dispersed throughout. Pour mixture over shortbread, spreading to level. Freeze for 3hr.
Step 6
When parfait has had its time, put chocolate and golden syrup into a medium heatproof bowl. Heat cream in a pan until almost boiling, then pour into chocolate bowl, leave for a few minutes then stir until smooth. Leave until just warm, then pour over parfait layer, tilting tin to level. Sprinkle over fudge chunks, if using. Freeze again to set – at least 2hr or overnight.
Step 7
Remove tin from freezer 10min before serving. Transfer to a serving plate, drizzle over remaining caramel and decorate with gold leaf, if using. Serve immediately in slices.
Per Serving:
Calories: 462
Fibre: 1 g
Total carbs: 43 g
Sugars: 37 g
Total fat: 30 g
Saturated fat: 19 g
Protein: 4 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
