Description

This vegan Neapolitan Ice Cream recipe offers a creamy, dairy-free twist on the classic trio of strawberry, vanilla, and chocolate flavors. Made with coconut whipping cream and sugar-free condensed coconut milk, it is naturally sweetened and perfect for a refreshing dessert. The layers are individually made, frozen, and assembled, then decorated with fresh berries and vegan wafers for an elegant presentation.

Ingredients

Scale

Ice Cream Base

400 ml coconut whipping cream
320 g sweetened condensed coconut milk (sugar-free)
4 teaspoons vodka (optional, see note 2)

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

Vegan wafers (optional, see notes)

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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. Alternatively, use a terrine tin or an 8-inch loaf pan lined with a parchment paper sling for easy removal after freezing.
Make the ice cream base: Pour the coconut whipping cream into a large mixing bowl and whisk vigorously using an electric or regular whisk for 1-2 minutes until the mixture is light and fluffy. Gradually whisk in the sugar-free condensed coconut milk until fully incorporated. Add the vodka if using for texture and scoopability, then whisk again to combine. Divide the base mixture evenly into three separate bowls.
Strawberry ice cream: In the first bowl, add the strawberry jam and freeze-dried strawberries. Whisk gently until well combined to create the strawberry ice cream layer.
Chocolate ice cream: In the second bowl, mix the unsweetened cocoa powder and espresso until a lumpy paste forms. Slowly whisk in the second portion of the ice cream base one tablespoon at a time until smoothly combined, forming the chocolate ice cream mixture.
Vanilla ice cream: To the last portion of the base in the third bowl, add the vanilla bean paste and whisk until fully incorporated to create the vanilla layer.
Assembly: Pour the strawberry ice cream mixture evenly into your prepared ice cream carton or pan. Freeze for 1 hour or until the top feels firm to touch. Next, add the vanilla ice cream layer on top of the frozen strawberry layer and freeze again for 1 hour until set. Finally, add the chocolate ice cream layer on top and freeze for at least 4 hours or until completely solid.
Decorate: Carefully remove the ice cream block from the carton by cutting the sides or lifting it out using the parchment sling if using a loaf pan. Decorate with fresh berries and chocolate shavings if desired. Slice with a heated sharp knife for clean slices. For a fun treat, sandwich the sliced ice cream between two vegan wafers just before serving.
Storage: Store the ice cream in an airtight container or tightly wrapped in plastic wrap in the freezer for 2-3 weeks. If using wafers, do not freeze them as they may become soft; add wafers only just before serving.

Notes

Vodka is optional and helps improve ice cream texture by preventing it from becoming too hard in the freezer. If avoiding alcohol, simply omit this ingredient.
Use sugar-free strawberry jam to keep this recipe low in added sugars; however, regular jam will work if preferred.
Freeze-dried strawberries add an intense strawberry flavor and slight crunch but can be omitted if unavailable.
For easy removal, line your pan with parchment paper, creating an overhang handle.
Warm the knife blade under hot water and dry before slicing ice cream to get clean cuts.
Vegan wafers add a nice crunch when serving but avoid freezing them to retain texture.