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 machines directions.
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.
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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/