Chunky monkey parfait recipe

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serves: 6
Cost: not
Prep: 20 min
Cooking: 10 min
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  • This chocolate-y marshmallow dessert is great for summer with praline, choc chip and peanut butter ice cream, topped with fudge sauce.


    • Forthe chocolate fudge sauce
    • 100g (3½ oz) chopped dark chocolate
    • 185 ml (6 fl oz) sweetened condensed milk
    • 80 ml (2½ fl oz) cream
    • 40 g (1½ oz) unsalted butter, diced
    • For the marshmallow fluff
    • 90 g (3¼ oz) white marshmallows
    • 80 ml (2½ fl oz) cream
    • 6 scoops chocolate-chip ice cream
    • 6 large pretzels
    • 6 scoops praline ice cream
    • 10 chocolate-coated peanut butter cups, chopped
    • 6 scoops peanut butter ice cream
    • 50 g (1¾ oz) honey-roasted peanuts


    • To make the chocolate fudge sauce, put the chocolate, condensed milk

    • and cream into a heatproof bowl. Fill a saucepan one-third full with water and bring to a simmer over medium heat.

    • Sit the bowl on top of the saucepan. Stir occasionally until the chocolate has almost melted, then remove from the heat and stir until completely smooth. Beat in the butter until melted and the mixture smooth. Set aside to cool for about 20 mins, stirring regularly.

    • To make the marshmallow fluff, finely chop the marshmallows, put them in a saucepan with the cream and melt over low heat until the marshmallows are completely dissolved. Allow to cool, then put in the fridge to chill.

    • To assemble the sundaes, put a tablespoon of chocolate fudge sauce in each of six tall parfait glasses. Top each with a scoop of chocolate-chip ice cream, some pretzels, a scoop of praline ice cream, some chopped peanut butter cups, then a scoop of the peanut butter ice cream. Press down lightly.

    • Dollop with the marshmallow fluff. Serve drizzled with extra chocolate fudge sauce and scattered with honey-roasted peanuts.

    Top tip for making Chunky monkey parfait

    Geraldine Chapman, 42, from Monmouth, says to melt chocolate quickly and easily, place it in a metal bowl and put in the oven at the lowest possible temperature. Close the door. Turn the oven off after about 5 mins. In about 10 mins, the chocolate should have melted.

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