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Dairy Free Kitchen

Dairy Free Neapolitan Ice Cream

This timeless dessert delivers three classic flavors in every scoop. It is a crowd-pleasing treat that everyone will love.
Dairy Free Neapolitan Ice Cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 513 kcal
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Equipment

  • hand mixer
  • blender or food processor
  • 9x5-inch loaf pan

Ingredients

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

Instructions

  1. Line a 9x5-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.
  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.
  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.
  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.
  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.
  6. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight, until firm.
  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.

Nutrition

Serving: 1servingCalories: 513kcalCarbohydrates: 41gProtein: 4gFat: 37g
Course Dessert
Cuisine American
Keyword dairy free, neapolitan ice cream, no churn ice cream, vegan ice cream

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