Description

Enjoy a vibrant homemade Neapolitan ice cream, featuring layers of strawberry, vanilla, and chocolate flavors crafted with coconut cream and sugar-free ingredients. This vegan, dairy-free dessert is perfect for a refreshing treat and can be made easily without an ice cream maker by layering and freezing each flavor separately for a creamy, delightful experience.

Ingredients

Scale

Ice Cream Base

400 ml coconut whipping cream
320 g sweetened condensed coconut milk (sugar-free)
4 teaspoons vodka (optional, helps texture and reduces iciness)

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

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Instructions

Prepare the vessel: Cut a line into the center of a milk or juice carton so one side is open, or use a terrine tin or 8-inch loaf pan lined with parchment paper to create a sling for easy ice cream removal.
Make the ice cream base: Whip the coconut whipping cream in a large mixing bowl for 1-2 minutes until light and fluffy, then whisk in the sweetened condensed coconut milk until well combined. Add the vodka if using, and mix through. Divide this base mixture evenly into three parts.
Strawberry ice cream: Add the strawberry jam and freeze-dried strawberries to one part of the base, and whisk until combined.
Chocolate ice cream: Whisk the cocoa powder and espresso in a separate bowl to form a lumpy paste, then gradually whisk in the second part of the ice cream base a tablespoon at a time until well incorporated.
Vanilla ice cream: Add the vanilla bean paste to the last part of the ice cream base and whisk until smooth.
Assembly: Pour the strawberry mixture into the prepared vessel and freeze for 1 hour until firm on top. Then layer the vanilla mixture evenly over the strawberry and freeze for an additional hour. Finally, add the chocolate mixture on top and freeze for 4 hours until fully solid.
Decorate and serve: Remove the ice cream block from the vessel by cutting the carton sides or lifting it with parchment overhang if using a loaf pan. Decorate with fresh berries or chocolate and slice with a heated sharp knife. Serve slices alone or sandwiched between vegan wafers.
Storage: Store leftover ice cream in an airtight container or tightly wrapped carton in the freezer for up to 2-3 weeks. Add wafers only at serving to maintain their crispness.

Notes

Using vodka helps reduce iciness and improves the texture of the ice cream but is optional.
You can substitute regular sweetened condensed milk if not vegan or dairy-free.
Freeze-dried strawberries add intense flavor without extra moisture.
Warm your knife before slicing the ice cream to get clean cuts.
Vegan wafers add a nice crunch when serving but do not freeze well.