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Banana, Date and Almond Parfait Lollies

Banana, Date and Almond Parfait Lollies with Orange Blossom Honeycomb


A fun yet adult take on an ice cream lolly. This takes it to the next level with contrasting flavours and textures.

  • Serves: 8 |
    8 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 4:0 hours
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Parfait Lollies
600 g banana
2 x vanilla pods, seeds scraped out
100 g almond butter
30 g pitted dried dates, softened in 50 ml warm brandy
3 Tbsp (45 ml) honey

Chocolate Dip
200 g melted white chocolate
60 g toasted almond flakes

Orange Blossom Honeycomb Crisps
1 ⅓  C (330 ml) castor sugar
½ C (125 ml) honey
6 Tbsp (90 ml) water
⅛  tsp (0,125) cream of tartar
1 tsp (5 ml) apple cider vinegar
1 ½ tsp (7,5 ml) bicarbonate of soda
½ tsp Maldon salt
2-3 drops orange blossom water

House Cocoa and Avocado Butter Spread
140 g avocado, mashed
¼ C (60 ml) cocoa powder
1 tsp (5 ml) vanilla
2 Tbsp (30 ml) honey
1 C (250 ml) almond milk
150 g melted dark chocolate
150 g almond butter
11 dried pitted dates, soaked in warm water and drained

To Serve
extra sliced almonds

Parfait Lollies
Add all the ingredients to a food processor and blend until very smooth.

Pour the mixture into 8 ice cream molds (about 100 g each). Place in the freezer to set to firm. Note: don’t forget to add the sticks – it is easier to do so when the lollies are a little set. Don’t leave it too long or you won’t be able to insert the sticks.

Once the lollies are fully set, demould them and return to the freezer until ready to dip.

Melt the white chocolate in a bain marie or on a low setting in the microwave and then set aside to cool slightly.

Dip each lolly in chocolate and the sprinkle with toasted almonds. Get creative with your patterns!

Place on baking paper and return to the freezer until ready to serve.

Orange Blossom Honeycomb Crisps
Line a baking sheet with baking paper.

Place sugar, water, honey, cream of tartar and vinegar into a heavy-based saucepan and bring to a boil.

Check with a sugar thermometer until it reaches 150 °C, add the orange blossom water and bicarb and whisk. You have to work very fast as it can burn very quickly.

As soon as it reaches a nice dark golden colour, pour the mix onto the prepared baking paper, sprinkle with salt and then place another sheet over the top and roll out to the desired thickness. You need to quickly so that it doesn’t set.

Once cooled completely break into pieces.

Cocoa and Avocado Butter Spread
Place all of the ingredients into a food processor and blend until very smooth.

To Serve
Decorate each plate with a smear of cocoa and avo butter. Place a parfait lolly on each plate and decorate with honeycomb shards and extra almonds.