Layers of vegan vanilla, chocolate, and strawberry ice cream combine to make the classic Neapolitan ice cream flavor. This vegan Neapolitan ice cream is made with whole food ingredients - no bananas, no coconut milk, and no churn!
Summer is approaching and warm, sunny evenings and family gatherings are calling for ice cream! Good news: this Vegan Neapolitan Ice Cream will satisfy all ice cream cravings. Three flavors of healthy, plant-based ice cream give everyone the opportunity to eat their favorite flavor.
A homemade Neapolitan ice cream may sound a little daunting because there are so many layers, but it's really easier than it looks. You'll just need a bit of patience to make sure each layer freezes enough, so the flavors don't mix.
And the result is absolutely worth the extra time! This ice cream is stunning to look at and incredibly delicious!
For an ultra creamy, rich, and decadent ice cream, you need sugar and fat.
The ratio of fat and sugar is what makes an ice cream that has a creamy texture and is super flavorful.
In this vegan ice cream, the fat source is nut butter, which is naturally creamy and high in fat. The sugar source is maple syrup.
Obviously, maple syrup and nut butter alone don't create ice cream. So non-dairy milk and applesauce help to lighten up the texture to the right consistency.
And the remaining ingredients create the flavor.
It's that simple!
Step 1. Line the bottom and sizes of a 9"x5" loaf pan with parchment paper. (This is the larger size of the two standard loaf pan sizes.)
Step 2. Make the ice cream base. In a blender or food processor add the non-dairy milk, nut butter, maple syrup, and applesauce. Blend until smooth.
Step 3. Make the flavors. Divide the batter into thirds. Leave 1/3 of the batter in the blender and transfer the remaining 2/3 into two separate medium-sized bowls. Whisk the vanilla into one bowl. Whisk the cocoa powder and espresso powder into the second bowl. Add the strawberries to the mixture in the blender and blend until smooth.
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Step 4. Pour the vanilla ice cream into the prepared loaf pan. Place the pan in the freezer and freeze until firm to the touch (about 1 hour). The mixture does not need to be completely solid, just solid enough so the next flavor doesn't mix. To speed up the freezing process, place the bowls of chocolate and strawberry ice cream in the freezer so they can start to freeze while the vanilla sets in the loaf pan.
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Step 5. When the vanilla layer is firm, add the chocolate ice cream. Return the pan to the freezer and freeze again until the chocolate layer is firm to the touch (about 30 minutes if the chocolate ice cream was in the freezer while the vanilla was freezing.)
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Step 6. When the chocolate layer is firm, add the strawberry layer. Return the pan to the freezer and freeze again until the strawberry layer is firm to the touch (about 30 minutes if the strawberry ice cream was in the freezer while the other layers were freezing.)
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Step 7. When ready to eat, take the pan out of the freezer. Using the parchment paper to help, remove the ice cream from the pan. Let the ice cream thaw for 10-15 minutes before slicing. Store leftovers in the freezer. Enjoy!
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Yes. You need a blender or food processor to make this recipe. The chocolate and vanilla ice cream layers can be made without a blender, but the strawberry layer cannot.
I recommend using a blender because it will result in a smoother ice cream.
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
Simply replace the maple syrup with 18 pitted medjool dates (yes, 18). Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
You can sub the nut butter for in a 1:1 ratio with coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
Feel free to alter the order of the layers to your preference. Any combination is delicious!
**Because the strawberry layer has more volume from the strawberries, it will work best if the strawberry layer is on top, in the largest section of the loaf pan.
Yes... but it may get messy.
Layering each flavor horizontally in the pan and then freezing between layers is the easiest way to make Neapolitan ice cream. But you can do it the other way.
You'll need two pieces of cardboard, cut to the shape of your loaf pan. Freeze all three layers for 30-45 minutes so they are more solid. Then scoop the layers into the pan using the cardboard as dividers.
Since vegan ice cream has a slightly different consistency than regular ice cream, be prepared for some mess!
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Since this is Neapolitan ice cream, you can also slice the ice cream to see the layers. When slicing, still let the ice cream thaw. Then run a large knife under warm water and use a firm but slow pressure to slice the loaf.
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
This ice cream can be made with any flavor combination!
Neapolitan ice cream is said to have originated from Italy, with the three stripes signifying the stripes of the Italian flag: green, white, and red. Feel free to switch up the flavors to match the flag.
Jesus, thank you for healthy desserts to eat. Let us remember you as we enjoy this ice cream. Amen.
Love this no-churn ice cream? Check out my other vegan & no-churn ice cream recipes:
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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Layers of vegan vanilla, chocolate, and strawberry ice cream combine to make the classic Neapolitan ice cream flavor. This vegan Neapolitan ice cream is made with whole food ingredients - no bananas, no coconut milk, and no churn!
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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