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Taste the World: Olive Oil Ice Cream Sandwich with Halva, Pistachio and Honeycomb

Experience what the world has to offer with a recipe from acclaimed Chef Jacqui Challinor. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home. 

To follow along with Chef Jacqui as she makes the full recipe, watch the video below. And to find Chef Mark’s roasted lamb and potatoes recipe also featured in this video, click here.


Olive Oil Ice Cream Sandwich with Halva, Pistachio and Honeycomb

By Chef Jacqui Challinor

What You’ll Need (Serves 4-6)

For the parfait:
1 whole egg
5 egg yolks
75 g castor sugar
200 ml extra-virgin olive oil
300 ml pouring cream

For the shortbread:
200 g unsalted butter
95 g brown sugar
1 vanilla bean
180 g plain flour
40 g rice flour
150 g plain halva
80 g pistachios

For the filo sheets:
100 g castor sugar
60 g white sesame seeds
4 sheets filo pastry
100 ml clarified butter

To garnish:
75 g fresh honeycomb

How to Prepare It

For the parfait:
Combine egg, yolks and sugar in a bowl over a pot of simmering water. Gently heat the mix enough to dissolve the sugar.

Whisk cream to firm peaks and set aside in the refrigerator.

Once sugar has dissolved, remove bowl from the heat and whisk until light and fluffy. Once aerated, very slowly start to add the olive oil in a constant stream. Continue whisking until emulsified.

Pour parfait mix into 8 x ½ cup silicone muffin molds and freeze.

For the shortbread:
Cream the butter and sugar in a food processor.

Add the vanilla bean, plain flour and rice flour. Pulse until ingredients just start to come together.

Rest dough in the refrigerator for at least 1 hour.

Preheat oven to 345° F.

Once rested, break up the dough into chunks and spread with the palm of your hand over a baking tray.

Bake for 5 minutes. Remove from oven and break up dough with a wooden spoon.

Return to oven for 15-20 minutes, breaking up dough every 5 minutes until the shortbread is cooked through and golden brown. Allow shortbread to cool.

Toast pistachios until golden brown.

Add the pistachios and crumbled halva to the shortbread crumb and mix well. Store in an airtight container until ready to use.

For the filo sheets: 
Blitz the castor sugar and sesame seeds in the processor to a fine crumb.

Lay a single sheet of filo down onto a piece of baking paper, brush liberally with butter and then sprinkle with sesame sugar. Repeat this process with the rest of the sheets, leaving the top layer free from sesame sugar.

Place another sheet of baking paper over the top and place between 2 trays to press. Refrigerate to set the butter.

Preheat oven to 330° F.

Once set, cut the pastry into 8 rounds to fit the same molds used for the parfait.

Bake the filo in between the 2 trays for approximately 10 minutes, rotating the trays throughout cooking to ensure even coloring.

Once golden brown, remove from oven and allow to cool on a rack.

To assemble:
Remove the parfait from molds and sandwich between 2 of the filo wafers. Liberally sprinkle the halva shortbread crumble over the top. Drizzle and place fresh honeycomb over top.