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

Method

Preparation:

• 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.