Today, I have for you a Pumpkin Ice Cream and Brownie Parfait that is vegan, dairy-free and gluten-free and 100% delicious!
The entire recipe can be made in about 30 minutes and the only special equipment you need to make this dreamy dessert is an ice cream maker and a Vitamix.
Once you get your ice cream in the machine, you can start on the brownies and they are both ready right about the same time.
While the pumpkin ice cream and brownies are good by themselves, the combination together is amazing.
The ice cream is raw, vegan, gluten-free, dairy-free, paleo-friendly and no refined sugars.
And the brownies are super healthy and are vegan, flourless, grain-free,gluten-free, dairy-free and no refined sugars.
Want more healthy dessert recipes? Check out Vegan No-Bake Peanut Butter Cheesecake, Pomegranate and Dried Blueberry Chocolate Bark, Vegan Chocolate Peanut Butter Swirl Ice Cream or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Pumpkin:*
- high in beta-carotene
- full of iron, zinc and vitamin C
- rich in anti-oxidants
- 246% RDA of vitamin C
- good source of B complex vitamins
5 Fast Facts About Coconut (Milk):*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Peanuts (Peanut Butter):*
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fiber
- excellent source of vegan protein
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cups contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Raw Cacao Powder:*
- contains over 300 compounds including protein, calcium, copper, zinc and iron
- super high in anti-oxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door!
Tip #1: This recipe will make 2 large servings or 4 smaller servings.
Tip #2: If you are in a hurry and can’t wait for the brownies to cool on the counter top (like me!), you can put the pan in the refrigerator to help them cool faster.
Pumpkin Ice Cream and Brownie Parfait (Vegan, Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
For the ice cream
- 1 can organic pumpkin
- 1 can organic coconut milk
- 1/2 cup organic maple syrup
- 1/2 teaspoon organic vanilla bean powder
- 5 organic ground cloves
- 1 1/4 teaspoon organic ground nutmeg
- 2 teaspoons organic ground ginger
For the brownie
- 1/2 cup organic peanut butter
- 2/3 cups organic maple syrup
- 1/4 cup organic raw cacao powder
- 1/4 teaspoon Himalayan pink salt
- 1/2 teaspoon baking soda
- 1 flax egg (1 tablespoon ground flax + 2 tablespoons water)
Directions
| Prepare the ice cream | |
| Step 1 | Put all ingredients for the ice cream into a Vitamix and blend until smooth and creamy. Pour into your ice cream maker and prepare according to your ice cream makers instructions. |
| Prepare the brownies | |
| Step 2 | Put all ingredients into a medium sized bowl and stir until well combined. Pour into an 8 x 8 glass baking dish and bake at 350 degrees for approximately 15 - 20 minutes or fully baked. Let the brownies cool completely before adding to the parfait. |
| Assembly. | |
| Step 3 | Take a piece of brownie and crumble into your bowl/dish as the bottom layer. Add a couple of scoops of ice cream on top of the brownie. Add another layer of brownie. Add another layer of ice cream. Enjoy! |
Note
This recipe will make approximately (2) large or (4) small servings.
The recipe and photographs for "Pumpkin Ice Cream and Brownie Parfait" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.
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what size glass baking dish do you use for the brownie? Thanks!
Hi there Jennifer! Oops…my bad! That might be helpful to know, right? I used an 8 x 8 glass dish to make them. You won’t be cutting them into normal square brownies, but will be breaking them up into brownie crumbles to sprinkle over the ice cream. And, you might have a little bit left over to enjoy!
Thank you for the question and I’ll go update the recipe with that information..thanks 😉
No worries, thanks for the info. I can’t wait for your cookbook to come out! Since I found your website I have been working through recipes and LOVE everything so far. Thank you for all the work you put into your site, it is very appreciated!
Hi Jennifer! Well thank you so much…that just made my day! And it’s the reason I do what I do 😉
I’m curious why you’re not using the frozen dessert setting on the Vita-mix and opting for the ice cream making to chill this. I am currently researching Vita-mix for just this purpose so I was really curious as I read through this recipe. This recipe sounds so yummy I hope to try it soon!
Hi there Heidi! I’ve had my Vitamix for over 7 years now and the model I use is an older model and doesn’t have a frozen dessert setting.
I would love to be able to use that setting and save a step but my faithful Vitamix has been so good to me, I haven’t had a need to upgrade to a newer model!
Thanks for the question and I hope you enjoy the recipe if you give it a try 😉
Is the icecream maker you have linked to have a stainless steel bowl which the icecream is made in or is it plastic? Thanks!
Hi there Leslie! You know, I’ve never thought about it until you mentioned it. I am very, very proactive on avoiding non-stick and aluminum products but it never crossed my mind with my ice cream maker as I always assumed it was stainless steel. However, I looked up the model I linked to (they don’t make the model I have anymore but I think it has the same inner container and stirring mechanism as the updated version I linked to) and from the comments it appears to have neither stainless steel or plastic – but aluminum 🙁
While I avoid aluminum baking and cooking pans because they will be heated, I’m not ~as~ concerned because the ice cream maker never gets heated but it still concerns me and would choose something else if there were a better option.
I make homemade ice cream recipes with and without the ice cream maker, but I guess for now on I will just make with without since I didn’t see a reasonably priced one with a stainless steel inner container.
Unfortunately, I have 3 more ice cream recipes already scheduled to be posted using an ice cream maker but I think going forward I will just share recipes that don’t need an ice cream maker.
Thank you so much for bringing that to my attention! I, just like everyone else, am continually learning and making changes as I go to make the healthiest choices possible 🙂