Easy Vegan Ice Cream Parfait



  • 1 ½ c crushed gingernuts (or homemade gingerbread biscuits) 
  • ¼ c coconut oil or Nuttelex
  • 1 tub Killinchy Gold Dairy Free Strawberry and Boysenberry
  • 2 cups fresh or frozen berries



  • Melt the oil/ butter and mix with crushed biscuits
  • Line a loaf pan, press down ½ the biscuit mix, sprinkle with berries, then press in 1/2 of the ice cream.
  • Repeat with a layer of biscuit, more berries and the rest of the ice cream.
  • Re-freeze and remove from freezer 5 mins before serving.
  • Top with fresh or frozen fruit or berries and coconut yoghurt.
@sofeed Easy Ice Cream Parfait