German Chocolate Gelato Parfaits with Cinnamon Crunch
Recipes developed by the BoxNCase culinary team
Frozen-dessert parfaits layers of Bindi Cinnamon Gelato, Carousel German Chocolate Cake, and Bindi Vanilla Eclair, finished with chocolate and coconut crunch.
Estimated Cost
$2.75/serving
Ingredients
9 available on BoxNCasescoops Bindi Cinnamon Gelato (6 cups, about 12 scoops per serving? use standard scoop size; adjust to yield 12 servings.)
Bindi Cinnamon Gelato | 1.24 g
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cake Carousel Cakes German Chocolate Cake (cut into 48 small cubes for even layering.)
Carousel Cakes German Chocolate Cake | 10 cake
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pieces Bindi Vanilla Eclair (trim tops, slice in half lengthwise.)
Bindi Vanilla Eclair | 2.6 oz
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cup Chocolate sauce (preferably warm for easy layering.)
Ghirardelli Chocolate Sauce 16 Oz Bottle
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cups Whipped cream (lightly sweetened.)
Irca Since 1919 Panna Fit Whip Cream Stabilizer Powder 1kg
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cup Toasted shredded coconut (for crunch and garnish.)
Capitol Food Company Unsweetened Shredded Coconut 5lb
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cup Chopped walnuts (optional) (omit for nut-free version.)
BoxNCase Bulk Walnuts Light Halves And Pieces
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cups Vanilla yogurt (optional)** (to add creaminess if desired.)
Chobani Vanilla Greek Yogurt 5.3oz
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pieces Glazed cherries or berries (optional) (for garnish.)
Sahale - Pistachios Pomegranate Glazed - 1.5Oz
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Instructions
- 1
Line a sheet tray and chill dessert glasses or jars to prepare for assembly.
- 2
Spoon a thin layer of chocolate sauce into the bottom of each parfait vessel.
- 3
Add a layer of Bindi Cinnamon Gelato (about 6 scoops per 12 servings across all vessels).
- 4
Scatter a few cubes of Carousel German Chocolate Cake over the gelato.
- 5
Add a layer of Bindi Vanilla Eclair halves, cut side up.
- 6
Repeat layering until vessels are nearly full, finishing with gelato.
- 7
Top with whipped cream, toasted coconut, and nuts (if using).
- 8
Garnish with a cherry or berry.
- 9
Freeze briefly if needed to set before serving (optional).
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