Pumpkin Ice Cream and Brownie Parfait (Vegan, Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar)September 29, 2013 ByPumpkin Ice Cream and Brownie Parfait (Vegan, Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar) Print recipe Print with main photo Print text only www.thehealthyfamilyandhome.com The Healthy Family and HomeIngredientsFor the ice cream1 can organic pumpkin1 can organic coconut milk1/2 cup organic maple syrup1/2 teaspoon organic vanilla bean powder5 organic ground cloves1 1/4 teaspoon organic ground nutmeg2 teaspoons organic ground gingerFor the brownie1/2 cup organic peanut butter2/3 cups organic maple syrup1/4 cup organic raw cacao powder1/4 teaspoon Himalayan pink salt1/2 teaspoon baking soda1 flax egg (1 tablespoon ground flax + 2 tablespoons water) Directions Prepare the ice cream Step 1Put 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 2Put 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 3Take 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!NoteThis 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.