This month’s Go Ahead Honey, It’s Gluten Free Challenge is hosted by the lovely Kim Hopkins aka The Food Allergy Coach and she chose the theme “Chill Out.” I was a bit uncertain as to what I wanted to make given that I’ve made lots of salads already and don’t have either a blender or an ice cream maker to easily make homemade ice cream, so I procrastinated until today. Fortunately, today was quite warm, so that was inspiration enough to make something cold!
So what did I decide to make? A gluten and dairy free parfait – I got the idea while looking through the “frozen desserts” section of the Joy of Cooking.
Gluten and Dairy Free Fruity Parfait
Note: You could make the ice cream/sorbet yourself if you have the appropriate equipment. I used So Delicious Vanilla Bean Coconut Milk Ice Cream and Natural Choice Mango Sorbet bought from my local health food store.
Dairy Free Ice Cream/Sorbet in at least two different flavours
Strawberries, chopped and soaked in lemoncello (or your favourite liqueur)
Raw Cashews, chopped
- In chilled wine glasses (or a parfait glass if you happen to own some) layer the ingredients like so:
- 1 scoop coconut ice cream
- Handful of blueberries
- 2 scoops of mango sorbet
- Handful of chopped cashews
- 2 scoops of coconut ice cream
- Handful of strawberries
If not eating right away, put in freezer until ready to consume, up to 2 hours.
If you’d like, you could use any other fruit, other ice creams, other nuts and/or other sauces like chocolate, caramel, etc.
Don’t forget that my giveaway for a copy of the Joy of Cooking ends this Sunday!