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Japanese-Style Strawberry Chocolate Parfait (Vegan, Gluten-Free)

Inspired by Japanese dessert parfaits, this strawberry chocolate parfait is layered high with cereal, fruit, chocolate mousse, brownies, and ice cream. But it's healthier and homemade from plants!
Prep Time15 mins
Freeze Time6 hrs
Course: Dessert
Cuisine: Japanese, Vegan


No Churn Vegan Strawberry Ice Cream

  • 1 lb frozen strawberries
  • 2 frozen bananas
  • ½ cup raw cashew butter or 1 cup soaked raw cashews
  • 2-4 tbsp soy milk or coconut milk
  • 1 tbsp lime juice optional



No Churn Vegan Strawberry Ice Cream

  • Place a loaf pan in the freezer.
  • Add all ingredients to a food processor and blend until smooth. Add more soy milk as needed to help blend.
  • Add ice cream mixture to loaf pan, cover, and place back into the freezer. For best results, mix every 30 minutes for the first 2 hours. Freeze 6 hours or until firm. Let thaw for 15 minutes on the counter before scooping.

Assemble Parfait

  • Put cornflakes on the bottom of the glass.
  • Place strawberry slices vertically around the inner side of the glass.
  • Place a few dollops of chocolate mousse in the center.
  • Add brownie pieces and cover with more chocolate mousse.
  • Add another layer of cornflakes and strawberry slices.
  • Top with a scoop of ice cream and more brownie pieces.