Description
This vegan Neapolitan Ice Cream combines luscious coconut cream with layers of strawberry, vanilla, and chocolate flavors. Using coconut whipping cream and sugar-free condensed coconut milk, this dairy-free and refined sugar-free ice cream is whipped to fluffy perfection and frozen in layers, creating a beautiful and deliciously creamy treat perfect for a refreshing dessert.
Ingredients
Scale
Ice Cream Base
- 400 ml coconut whipping cream
- 320 g sweetened condensed coconut milk (sugar-free)
- 4 teaspoons vodka (optional, to prevent ice crystals)
Flavored Layers
- 120 g sugar-free strawberry jam (or regular jam)
- 2 teaspoons freeze-dried strawberries
- 10 g unsweetened cocoa powder
- 15 ml espresso
- 1 teaspoon vanilla bean paste (or vanilla extract)
To Serve
- Vegan wafers (optional)
Instructions
- Prepare: Start by preparing your ice cream vessel. Cut a line into the center of a milk or juice carton so that one side is open, or alternatively, line a terrine tin or 8-inch loaf pan with a parchment paper sling for easy removal.
- Make the ice cream base: Pour the coconut whipping cream into a large mixing bowl and whip with an electric or regular whisk for 1-2 minutes until light and fluffy. Then whisk in the sweetened condensed coconut milk until fully combined. Add vodka if using, and mix well. Divide this ice cream base evenly into three separate bowls for each flavor.
- Strawberry ice cream: To the first portion of the ice cream base, add the strawberry jam and freeze-dried strawberries. Whisk gently until well combined.
- Chocolate ice cream: In a separate bowl, combine the cocoa powder and espresso to form a lumpy paste. Gradually whisk in the second portion of the ice cream base one tablespoon at a time until fully incorporated and smooth.
- Vanilla ice cream: To the last portion of the ice cream base, add the vanilla bean paste or extract and whisk to combine thoroughly.
- Assembly: Pour the strawberry mixture evenly into your prepared vessel and freeze for 1 hour until firm at the surface. Next, add the vanilla layer on top and freeze again for another hour until set. Finally, top with the chocolate layer and freeze for at least 4 hours until completely solid.
- Decorate: Carefully remove the ice cream block from the carton or pan by cutting the sides or lifting with the parchment sling. Decorate with fresh berries and chocolate if desired. Slice with a heated, sharp knife or sandwich slices between vegan wafers for serving.
- Storage: Store the ice cream in an airtight container or tightly wrapped carton in the freezer for up to 2-3 weeks. Avoid freezing wafers as they may become soft; add them just before serving.
Notes
- Vodka is optional but helps prevent ice crystals and keeps the ice cream creamy.
- You can use regular strawberry jam if sugar-free is unavailable.
- Using a parchment sling in a loaf pan makes removal easier.
- If not using vodka, ensure thorough whipping and quick freezing to minimize iciness.
- Wafers are best added fresh to maintain crispness.
- This recipe is vegan and dairy-free, perfect for plant-based diets.
