Black Pepper, Balsamic and Strawberry Ice Cream Parfaits
Prep time
Cook time
Total time
Author: Mimi Chang
Serves: 4
Ingredients
For Crumble:
- 1½ cups sea salt or original gluten-free multigrain/multiseed cracker, ground coarsley in food processor
- ⅓ cup sugar
- 6 tablespoons refined coconut oil, melted
- ¼ teaspoon salt
For Strawberry Sauce:
- 12-14 medium sized strawberries, rinsed and dried, plus additional sliced and whole strawberries for garnish
- ⅓ cup sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons cracked black pepper, plus some more for dusting
- 1 pint So Delicious Dairy Free Vanilla Bean Coconut Milk Ice Cream
Instructions
- Preheat oven to 375ºF.
- In a medium bowl, mix together the ground crackers, ⅓ cup sugar, salt and oil.
- Place cracker mixture in single layer on a cookie sheet.
- Bake for 15-20 minutes until mixture becomes golden brown.
- Let cool. As it cools, the crumble will harden. Gently break up.
- While crumbles cool, place strawberries, sugar, balsamic vinegar and black pepper into a blender. Puree one or two minutes until smooth.
- Right before serving, uncover frozen dessert and microwave on high for 5 seconds to soften. To serve, scoop frozen dessert into a parfait glass and top with sauce and crumbles. Finish each serving with a pinch of black pepper and a few strawberries to garnish.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=198250