Jacqui Challinor’s Olive Oil Ice-Cream Sandwich with Halva, Pistachio and Honeycomb

Recipe Information

Preparation time
30 minutes
20 minutes plus 3 hrs freezing


For the parfait:

  • 1 whole egg
  • 5 egg yolks
  • 75g caster sugar
  • 200ml extra virgin olive oil (I use ALTO)
  • 300ml pouring cream

 For the shortbread:

  • 200g unsalted butter
  • 95g brown sugar
  • 1 vanilla bean
  • 180g plain flour
  • 40g rice flour
  • 150g plain halva
  • 80g pistachios

For the filo sheets:

  • 100g caster sugar
  • 60g white sesame seeds
  • 4 sheets filo pastry
  • 100ml clarified butter

To garnish:

  • 75g fresh honeycomb


This recipe is one of Jacqui's all-time favourites to make and is super simple. Don't get put off by the thought of making your own ice cream, it's easier than you think!

For the parfait: 

  1. Combine egg, yolks and sugar in a bowl over a pot of simmering water. Gently heat the mix enough to dissolve the sugar.
  2. Whisk the cream to firm peaks and set aside in the refrigerator.
  3. Once the sugar has dissolved, remove the 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.
  4. Pour parfait mix into 8 x ½-cup (125ml) silicone muffin moulds and freeze.

For the shortbread:

  1. Cream the butter and sugar in a food processor.
  2. Add the vanilla bean, plain flour and rice flour and pulse until ingredients just start to come together.
  3. Rest the dough in the refrigerator for at least 1 hour.
  4. Preheat oven to 175°C.
  5. Once rested, break up the dough into chunks and spread with palm of hand over a baking tray.
  6. Bake for 5 minutes, remove from oven and break up dough with a wooden spoon.
  7. Return to oven for 15-20 minutes, breaking up dough every 5 minutes, until shortbread is cooked through and golden brown. Allow shortbread to cool.
  8. Toast pistachios until golden brown.
  9. 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:

  1. Blitz the caster sugar and sesame seeds in the processor to a fine crumb.
  2. Lay a single sheet of filo down onto a piece of baking paper, brush liberally with butter then sprinkle with sesame sugar. Repeat this process with the rest of the sheets, leaving the top layer free from sesame sugar.
  3. Place another sheet of baking paper over the top and place between 2 trays to press. Refrigerate to set the butter.
  4. Preheat oven to 165°C.
  5. Once set, cut the pastry into 8 rounds to fit the same moulds used for the parfait.
  6. Bake the filo in between the two trays for approximately 10 minutes, rotating the tray throughout cooking to ensure even colouring.
  7. Once golden brown, remove from oven and allow to cool on a rack.

To assemble:

  1. Remove the parfait from moulds and sandwich between two of the filo wafers.
  2. Liberally sprinkle the halva shortbread crumble over the top.
  3. Drizzle and place fresh honeycomb over top.