Gluten-Free Vegan Pumpkin Ice Cream and Brownie Parfait
Plant-Based | Gluten-Free | Vegan | Dairy-Free | Grain-Free | Flourless | Egg-Free | Paleo-Friendly | No Refined Sugar
Servings: 4 servings
Calories: 662kcal
Equipment
- Vitamix or high-speed blender
Ingredients
For the ice cream:
- 1 can organic full-fat coconut milk 13.5-ounce can
- 1 can organic pumpkin puree 15-ounce can
- ½ cup organic maple syrup
- ½ teaspoon organic 100% vanilla extract
- 1 teaspoon organic pumpkin spice
For the brownies:
- ½ cup organic almond butter
- ½ cup organic maple syrup
- ¼ cup organic raw cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon Himalayan pink salt
- 1 flax egg 1 tablespoon organic ground flax + 3 tablespoons water
Instructions
- Preheat oven to 350 degrees.
Prepare the brownies:
- Prepare the flax egg: Add the ground flax and filtered/purified water to a small mixing bowl and whisk together. Set aside.
- Add all ingredients for the brownies (including the flax egg) to a small mixing 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, or high-speed blender, 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
Serving Size: This recipe will make approximately (4) servings. Nutritional information is for (1) serving.
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.
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.Nutrition
Serving: 1svg | Calories: 662kcal | Carbohydrates: 76g | Protein: 11g | Fat: 40g | Sodium: 311mg | Fiber: 9g | Sugar: 53g | Calcium: 258mg
The recipe and photographs for this recipe 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.