Japanese-Style Strawberry Chocolate Parfait (Vegan, Gluten-Free)
6 hrs 15 min
Layered vegan parfait with homemade strawberry-banana ice cream, chocolate mousse, brownies, and fresh strawberries in a glass.
| prepPlace a loaf pan in the freezer. | ||||
| 450 g frozen strawberries | Blend strawberries, bananas, cashew butter, soy milk & lime juice until smooth | Transfer to loaf pan, freeze 6 hrs, stirring every 30 min for first 2 hrs | Thaw ice cream 15 min on counter | Top with ice cream scoop & more brownie pieces |
| 2 frozen bananas | ||||
| 120 g raw cashew butter | ||||
| 2–4 tbsp soy milk (or coconut milk) | ||||
| 1 tbsp lime juice (optional) | ||||
| cornflakes (or other cereal of choice) | Layer cornflakes, strawberry slices, mousse & brownie pieces | |||
| sliced strawberries | ||||
| chocolate mousse | ||||
| vegan brownies | ||||
| vegan strawberry ice cream | ||||
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