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Gluten-Free Vegan Pumpkin Ice Cream and Brownie Parfait | The Healthy Family and Home

Gluten-Free Vegan Pumpkin Ice Cream and Brownie Parfait

Prep

Cook

Total

Yield 2 - 4 servings

Vegan / Gluten-Free / Dairy-Free / Grain-Free / Flourless / Egg-Free / Paleo-Friendly / No Refined Sugar

Ingredients

For the ice cream:

For the brownies:

Instructions

Preheat oven to 350 degrees.

Prepare the brownies:

  1. Prepare the flax egg:  Add the ground flax and purified/filtered water to a small bowl and whisk together.  Set aside.
  2. Add all ingredients for the brownies (including the flax egg) to a small bowl and stir until well combined.
  3. Transfer to an 8 x 8 baking dish and bake at 350 degrees for approximately 15-20 minutes, or until they are fully baked.  Allow to cool completely before using, they will firm up once they've cooled.

Prepare the ice cream:

  1. Add all ingredients for the ice cream to a Vitamix and blend until it's creamy and smooth.  Adjust the spices and/or sweetener to your preference.
  2. Transfer the mixture to an ice cream maker and make according to your machines directions.

Assembly:

  1. Once the brownies have cooled off and the ice cream is ready to come out of the ice cream maker, add 1-2 tablespoons of crumbled brownies to the bottom of your serving bowl(s), then add 2-3 scoops of ice cream on top, then another 1-2 tablespoons of crumbled brownies, then another 2-3 tablespoons of ice cream.  
  2. Garnish with crumbled brownies.
  3. Enjoy!

Notes

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Creative Commons License  The recipe and photographs for "Gluten-Free Vegan Pumpkin Ice Cream and Brownies Parfait" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/pumpkin-ice-cream-and-brownie-parfait/