“You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, ‘Let’s get some parfait,’ they say, ‘Hell no, I don’t like no parfait?’ Parfaits are delicious.”
–Donkey (of Shrek fame)
Truer words were never spoken. My love of parfait started way back in high school when McDonald’s introduced the Fruit ‘n’ Yogurt Parfait–luckily, I’ve kicked it up a notch since 2002 and today’s post is not about fake yogurt, sugary syrup, and genetically modified fruit.
Back before QueijoKef and I went on a Miami bender, CousinKef and ManCaveKef came over for crockpot chicken tikka masala and GF naan. The obvious thing to do would have been some delicious Indian-inspired dessert (Rasika’s cardamom ice cream comes to mind) but your resident contrarian friend ChefKef took things the other way and went hog wild on an American favorite: blueberries.
I saw this recipe for no-bake Greek yogurt blueberry ice cream and pretty much every synapse in my head fired at once. Determined to make a cute little dessert deserving of my wonderful cousin, I decided to layer it with Babycakes NYC’s vanilla cupcake and drizzle a lemon blueberry sauce allllll over that puppy to make the love child of an ice cream cake, a trifle, and a parfait. Are we in heaven yet?
Absolutely none of these components requires one ounce of skill (the cupcakes are a ONE BOWL miracle) and I was quite pleased with the results- although as soon as I put them all into mason jars, I realized I should have served them in these cute little ramekins I have. Alas. Presentation has never been my strong suit.
Blueberry Ice Cream Parfait
- 1 teaspoon xanthan gum
- 2 teaspoons salt
- 2/3 cup coconut oil
- 1 1/3 cups agave nectar
- ¾ cup homemade applesauce or store‑bought unsweetened applesauce
- 3 tablespoons pure vanilla extract
- grated zest of 1 lemon
- 1 cup hot water
1. Preheat oven to 325F. Grease two standard 12-cupcake pans. In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
2. Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. You’ll know they’re done when they’re golden brown and bounce back when pressure is applied gently to the center.
–The Ice Cream
- 2.5 c blueberries (I used frozen)
- 16 oz whole milk Greek yogurt (FIBBYDY)
- 1/3 c sugar (I used coconut)
- 1/4 c pure maple syrup
- 1/4 tsp salt
1. Combine everything in a blender or food processor until smooth. Pour mixture into an ice cream maker and churn until thick, about 25 minutes. Pour or scoop Scoop into a large glass dish, cover, and freeze until firm — about an hour.
- 2 c blueberries (I used frozen)
- 1/3 c coconut sugar
- 1/3 c lemon juice
- 2-3 TBS coconut milk
1. Bring blueberries, sugar and water to a boil in a heavy-bottomed saucepan. Reduce to medium heat and let simmer for 15 minutes, stirring often.
2. Stir in the coconut oil milk. Stir well and cook for another 1-2 minutes, then remove from heat and let it cool.
1. Layer your ingredients as you see fit– I did sauce, cake, sauce, ice cream, cake, sauce.