You will need:

For the pastry stack:
1 sheet of vegan puff pastry
approx 1 tbsp icing sugar

For the ice-cream:
2 frozen bananas
1 cup frozen blueberries
1 tbsp almond milk

1. Cut your pastry into roughly even squares (4 for each stack), and around 2-4 triangles (1 or 2 per stack).
2. Put baking paper on a tray, lightly grease and put the pastry squares and triangles on the tray, pierce with a fork. Put in a 180 degrees Celsius oven. Cook for 10 minutes or until brown, then take out of over, turn over squares and triangles and put in oven again for 5-10 minutes or until golden brown.

3. Meanwhile, combine ingredients for the ice-cream in a food processor. Add more almond milk if it won't mix. Pour into a metal tray and cover with glad wrap. Whisk every 30 minutes until ready.
3. Dust the pastry with icing sugar.
4. When serving: layer the pastry: pastry-spoonful of ice-cream - pastry - spoonful of ice-cream - pastry - spoonful of ice-cream - pastry and then one ice-cream scoop of ice-cream. Stick in a triangle for decoration.