Name: Dairy Free Neapolitan Ice Cream
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cans (13.5 oz each) Full-Fat Coconut Cream, Chilled Overnight; 1 can (11.25 oz) Sweetened Condensed Coconut Milk; 1/4 tsp Salt; 1 1/2 tsp Vanilla Bean Paste; 3 tbsp Unsweetened Cocoa Powder; 2 tbsp Hot Water; 1 tbsp Powdered Sugar; 1 cup Freeze-Dried Strawberries; 1 tbsp Powdered Sugar

When I was growing up, neapolitan ice cream was always my favorite treat because you never had to pick just one flavor.

Getting chocolate, vanilla, and strawberry all in the same bowl is hard to beat.

Today, I am showing you how to make a classic dairy free neapolitan ice cream right at home without any churner or machine.

If you cannot eat regular dairy, it can be tough to find a good store bought tub that actually has a rich and creamy texture.

This homemade version solves that problem completely and gives you all three classic flavors in every single slice.

Why This Recipe Is a Keeper

No Churn Needed – You do not need an expensive ice cream maker to get a rich and creamy texture at home.

Three Flavors in One – You get rich chocolate, sweet vanilla, and fruity strawberry all layered neatly in every single scoop.

Naturally Dairy Free – Whipped coconut cream creates an ultra creamy base that rivals traditional dairy without upsetting your stomach.

Here’s What You’ll Need

For the Base

2 cans (13.5 oz each) Full-Fat Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
1/4 tsp Salt

For the Vanilla Layer

1 1/2 tsp Vanilla Bean Paste

For the Chocolate Layer

3 tbsp Unsweetened Cocoa Powder
2 tbsp Hot Water
1 tbsp Powdered Sugar

For the Strawberry Layer

1 cup Freeze-Dried Strawberries
1 tbsp Powdered Sugar

How to Make It

Step 1

Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides, and place it in the freezer. Blitz the freeze-dried strawberries in a blender or food processor into a fine powder and set aside.

Step 2

Scoop the thick, solid coconut cream from the chilled cans into a large chilled bowl, saving any clear liquid for another use. Add the salt and beat with a hand mixer on medium-high speed for 3 to 4 minutes, until light, fluffy, and holding soft peaks.

Step 3

Divide the condensed coconut milk evenly between three medium bowls, about 1/3 cup each. Whisk the vanilla bean paste into the first bowl.

In a small cup, stir the cocoa powder with the hot water into a smooth paste, then whisk it into the second bowl along with 1 tbsp powdered sugar. Whisk the strawberry powder and the remaining powdered sugar into the third bowl.

Step 4

Gently fold one third of the whipped coconut cream into each bowl until smooth and streak-free, taking care not to deflate the cream.

Step 5

Spread the chocolate mixture evenly into the chilled loaf pan and freeze for 20 minutes, keeping the other two bowls in the refrigerator. Spread the vanilla mixture over the top and freeze for another 20 minutes.

Finish with the strawberry mixture, smoothing it into an even top layer.

Step 6

Cover tightly with plastic wrap and freeze for at least 6 hours or overnight, until firm.

Step 7

Let the ice cream sit at room temperature for 10 minutes, then lift it out using the parchment. Slice or scoop straight down so every serving gets all three flavors.

Recipe Tips

Chill Your Coconut Cans Thoroughly

You will get the best results if you chill your canned coconut cream for a full 24 hours rather than just a few hours. This makes sure the solid white cream fully separates from the liquid and hardens at the top of the can.

When you open the cans, do not shake them. Gently scoop out just the firm cream and leave all the clear liquid behind so your base stays thick and whips up properly.

Sift the Crushed Strawberry Powder

From my experience, running your strawberry powder through a fine mesh strainer makes a huge difference in texture.

Freeze-dried strawberries have lots of tiny seeds that blender blades often miss. Sifting keeps those hard bits out of your ice cream so the pink layer turns out completely smooth and velvety.

Cool the Cocoa Paste Before Mixing

Stirring cocoa powder into hot water is great because it unlocks a deeper chocolate flavor and dissolves any dry clumps.

Just make sure you let that paste cool down to room temperature before whisking it into the condensed milk. If the paste is even slightly warm, it will melt the whipped coconut cream and leave you with a flat, icy layer.

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