Black Pepper, Balsamic and Strawberry Ice Cream Parfaits
Prep time
Cook time
Total time
Serves: 4
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:
  1. Preheat oven to 375ºF.
  2. In a medium bowl, mix together the ground crackers, ⅓ cup sugar, salt and oil.
  3. Place cracker mixture in single layer on a cookie sheet.
  4. Bake for 15-20 minutes until mixture becomes golden brown.
  5. Let cool. As it cools, the crumble will harden. Gently break up.
  6. While crumbles cool, place strawberries, sugar, balsamic vinegar and black pepper into a blender. Puree one or two minutes until smooth.
  7. 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