Vegan Fruity Ice-Cream Parfait
Serves four 1 tub Swedish Glace vanilla ice cream
2 punnets raspberries
1 large punnet strawberries
100g jumbo oats
4 medium glasses
1Place a layer of oats in a dry (non-oiled) pan on the hob and bring to a medium-high heat. Gently heat the oats, stirring regularly, until they begin to brown and become fragrant. Take care not to burn them and, as soon as they are done, put them to one side in a bowl to cool. Repeat until all of the oats are toasted. You can do this in the oven, but it will take longer.
2Take your ice cream out of the freezer so that it softens slightly but doesn't melt. Wash your punnets of raspberries and strawberries. Put the raspberries to the side in a bowl. Remove the leaves from the strawberries and put them in a blender. Blend until they are completely liquidised.
3Spoon a layer of cooled oats (about one to two tablespoons) into a glass. Follow with a layer of raspberries, then a layer of the blended strawberries. Follow this with a tablespoon or two of the ice cream, depending on the size of the glass.
Repeat the layers until you reach the top of the glass with an ice-cream layer. Sprinkle with oats and finish off with a few raspberries and a drizzle of strawberry juice. Serve immediately.