Prepare the flax egg: Add the ground flax and purified/filtered water to a small bowl and whisk together. Set aside.
Add all ingredients for the brownies (including the flax egg) to a small bowl and stir until well combined.
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:
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.
Transfer the mixture to an ice cream maker and make according to your machine's directions.
Assembly:
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.
Garnish with crumbled brownies.
Enjoy!
Notes
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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/