Recipe for a bee sting parfait

Ready to move beyond basic vanilla or chocolate this ice cream season?

Much as we love those classics, with so many crazy – and crazy delicious – flavour combinations flooding the freezer aisle of the supermarket, it’s hard to resist making some big, boldly flavoured frozen concoctions of our own.

Try this recipe for a bee sting parfait, inspired by the honey, almond and coconut-studded pastry of the same name.

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BEE STING PARFAIT

Start to finish: 20 minutes

Servings: 2

• 2 tablespoons slivered almonds
• 2 tablespoons grated coconut, large flakes if available
• 2 tablespoons honey
• 1 banana, diced
• 1 pint vanilla ice cream

Heat the oven to 350 F. Spread the almonds and coconut on a rimmed baking sheet and bake for 8 to 10 minutes, or until lightly golden brown. Place in the freezer to chill for 5 minutes.

To assemble the parfaits, add a teaspoon of coconut and almonds to the bottom of each parfait glass. Top with a tablespoon of banana and a drizzle of honey. Add a scoop of vanilla ice cream. Continue layering in this order until you’ve used all the ingredients and filled the glass. Serve immediately.

Nutrition information per serving: 460 calories; 200 calories from fat (43 per cent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 60 mg cholesterol; 65 g carbohydrate; 4 g fiber; 53 g sugar; 7 g protein; 110 mg sodium.