The Easy Jamie Oliver Dessert I’m Serving All Summer Long

Cozying up with dessert after a long day spent in the sun is a summer tradition in my family, and I’m always looking for new inspiration. I aim for two things: simplicity and nostalgia. Jamie Oliver’s Hot and Crispy Ice Cream Parcel is where a summer ice cream cone meets Belgian waffle sundae, meets bananas foster, meets fried ice cream, all in one dish. 

It’s prepared in a skillet in just five minutes with a tortilla, banana, Nutella, ice cream, maple syrup, and cinnamon. My family stopped in their tracks when they tried the first bite of this rich, flavorful, decadent, not to mention gorgeous dessert; It is already my summer go-to.

Why I Love This Hot & Crispy Ice-Cream Parcel

If you’re not sure what a parcel is, it’s a dessert wrapped and enclosed in an edible wrapping such as puff pastry, crepe, phyllo, or, in this case, a tortilla. And this parcel packs up nicely! I love this recipe’s simplicity, quick preparation, and gorgeous presentation. I’m also a huge fan of combining bananas with Nutella and adding a generous scoop of vanilla ice cream to any warm dessert. 

This recipe doesn’t demand perfection, which I always appreciate. If your banana breaks in half, that’s ok. Suppose some Nutella melts out of the tortilla; no worries. If you don’t love vanilla ice cream, opt for your favorite flavor. It’s difficult to do something that will make this dessert anything less than delicious.

One Game-Changing Tweak

My number one tip for preparing this dessert is to hold off on adding ice cream until you’re ready for serving. The recipe says to add a scoop of vanilla ice cream to the warmed tortilla before folding the sides and returning it to the pan. I’ve done the legwork for us all, trying this method several times, and while the final result is still tasty (how could it not be?), I’ve concluded that it’s inevitable that you will wind up with melty, runny ice cream on your plate. 

This step seems counterproductive and does a disservice to the potential of this glorious dessert. Instead, by finishing the dish with a scoop of vanilla ice cream on top, you’ll be able to truly savor each bite of the creamy, chilled ice cream combined with the warmth of the caramelized banana, melty Nutella, and crisp and golden tortilla. This little recipe tweak will make your life easier, and the final result will be way more satisfying.

More Tips For Perfecting This Recipe

When selecting your banana, choose one that is yellow, sweet, and not overly ripe and spotted. If the banana is too soft, it can easily fall apart in the pan, resulting in a mushy, mealy, unappetizing mess.

The recipe does not specify how long it takes to cook the banana before placing the tortilla on top. I’ve found that cooking the banana over medium heat for two minutes and then adding the butter to melt around it for one minute more is the best approach. 

Once the butter has completely melted, hold and angle the pan to spread the butter around the banana, gently nudge each banana half, and then place the tortilla on top. The banana will be golden and caramelized when you flip it over.

I love the maple syrup drizzle and dusting of cinnamon that tops off this sweet treat. It’s like a warm, earthy bow on top, adding complexity to each bite. However, if you don’t have maple syrup or are simply not a fan, a drizzle of honey is an ideal replacement.

If this recipe sounds extremely sweet, it’s because it is. It’s definitely one sweet ingredient atop another. However, I find that a sprinkle of flaky salt is the perfect addition. It adds a slight contrast to the level of sweetness and brings balance to the combination of flavors coming together in this dish. It’s simple, but it makes a big difference.

I’ll be making this chocolatey, fruity, crisp, and golden ice cream tortilla all summer long!