Description
This vegan Neapolitan Ice Cream features three luscious layers of strawberry, vanilla, and chocolate flavors made with coconut cream and sugar-free condensed coconut milk. It’s a creamy, dairy-free treat that’s perfect for a refreshing dessert, combining the classic Neapolitan flavors without any dairy or refined sugar. Ideal for vegans and those looking for a healthier frozen dessert alternative.
Ingredients
Scale
Ice Cream Base
- 400 ml coconut whipping cream
- 320 g sweetened condensed coconut milk (sugar-free)
- 4 teaspoons vodka (optional, helps with texture)
Strawberry Layer
- 120 g sugar-free strawberry jam (or regular jam)
- 2 teaspoons freeze-dried strawberries
Chocolate Layer
- 10 g unsweetened cocoa powder
- 15 ml espresso
Vanilla Layer
- 1 teaspoon vanilla bean paste (or vanilla extract)
To Serve (Optional)
- Vegan wafers (optional, to serve)
Instructions
- Prepare: Begin by preparing your ice cream vessel. Cut a line into the center of a milk or juice carton so that one side is open for easy removal, or alternatively, line a terrine tin or 8-inch loaf pan with parchment paper to create a sling for lifting the ice cream out later.
- Make the ice cream base: In a large mixing bowl, whip the coconut whipping cream using an electric or regular whisk for 1-2 minutes until light and fluffy. Gently whisk in the sugar-free condensed coconut milk until well combined. Add the vodka, if using, and mix thoroughly. Divide this base mixture evenly into three portions.
- Strawberry ice cream: To one portion of the base, add the strawberry jam and freeze-dried strawberries. Whisk together until fully incorporated and smooth.
- Chocolate ice cream: In a separate bowl, whisk together the cocoa powder and espresso until a lumpy paste forms. Gradually add the second portion of the ice cream base a tablespoon at a time into the paste, whisking continuously to combine into a smooth chocolate mixture.
- Vanilla ice cream: To the last portion of the base, add the vanilla bean paste and whisk until evenly combined.
- Assembly: Pour the strawberry mixture evenly into the prepared container and place it in the freezer to set for about 1 hour until firm to the touch. Next, layer the vanilla ice cream on top and freeze again for 1 hour. Finally, add the chocolate ice cream layer and freeze for at least 4 hours or until completely solid.
- Decorate: Once fully frozen, carefully remove the ice cream block from the container. If you used a carton, cut off the sides; if using a lined loaf pan, lift out with the parchment paper. Decorate the top with fresh berries and chocolate if desired. Slice the ice cream with a heated sharp knife to serve, or sandwich slices between vegan wafers for a delightful treat.
- Storage: Keep leftover ice cream stored in an airtight container or tightly wrapped carton in the freezer for 2-3 weeks. If serving with wafers, avoid freezing them as they may soften; add them just before serving for the best texture.
Notes
- Vodka is optional but helps prevent ice crystals and improves scoopability of the ice cream.
- You can substitute regular condensed milk and whipped cream if not following a vegan diet, but the texture and flavor will vary.
- Freeze-dried strawberries provide concentrated flavor and texture without adding moisture.
- Use a heated knife to slice the ice cream cleanly to avoid cracking or sticking.
- Store the ice cream in an airtight container to prevent freezer burn and unwanted odors.
