Neapolitan Ice Cream (Dairy Free!)
In my Strawberry Jam Shake recipe, I showed you one way to use the flesh of young coconuts. Today, the humble coconut is back again, this time in the form of an amazing, creamy iced treat that we all know and love.
This dish is a dairy free and totally delicious alternative to traditional ice cream - give it a go, you might not even be able to tell the difference!
Ice cream is often packed with animal-derived saturated fat which can be detrimental to heart health, in particular when consumed over a lifetime alongside other animal products such as cheese, meat and butter. Saturated fats are made up of triglycerides comprised of only saturated fatty acids, which means that the chain of atoms is saturated with hydrogen atoms rather than containing double bonds. These fats have been linked to cardiovascular disease, and studies have suggested that animal-based saturated fats may negatively affect bone mineral density, particularly in men. In this recipe we use coconut oil, and, while indeed a saturated fat, the medium-chain triglycerides also present are thought to be beneficial to the body. Either way, I'm sure we can all agree that the ingredients in this ice cream are far better than those you'd find in a supermarket brand!
This ice cream is...
- Deeply coloured without any artificial food dyes,
- Sweetened purely with maple syrup,
- Decadent yet totally healthy,
- ... all while remaining smooth, rich, and creamy.
Neapolitan Ice Cream
Make time: 20 minutes + churning time
Equipment: ice cream machine
For the base mix
- 2 cups fresh almond milk
- Flesh of 2 young coconuts
- 1 cup cashews (soaked if you don't have a high speed blender)
- 1/2 cup maple syrup
- Pinch Himalayan salt
- 1/2 tsp guar gum
- 1/2 cup melted coconut oil
- Seeds of 1 vanilla bean
- 1 tsp lemon juice
- 1/2 cup fresh or frozen organic strawberries
- 1/2 tsp beetroot powder (optional to enhance colour)
- 2 tbsp cacao powder
- Pinch vanilla powder
The How To
- Place all ingredients for the base mix in your blender, excluding the guar gum and coconut oil. Blend until smooth.
- Add in the guar gum, and then slowly pour in the coconut oil with the blender running, until fully incorporated.
- Divide this mixture evenly between three bowls. Pour one of these back into the blender and add in the ingredients for the vanilla layer. Blend again, and then add this mixture into your ice cream machine while you make the strawberry layer.
- To make the strawberry layer, blend the ingredients listed in with another third of the base mixture. Once your vanilla layer has reached a soft serve consistency, scoop it out and store in the freezer. Now churn the strawberry layer.
- Meanwhile, prepare the chocolate layer by blending the final third of the base mixture with the chocolate layer ingredients. Once again, wait until your strawberry layer has reached a soft serve consistency before storing it in the freezer and churning the chocolate layer.
- To assemble the neapolitan ice cream, layer the three flavours in a freezer-safe dish before freezing for a few hours, covered.
- Eat as is, or serve on top of my vanilla and coconut chia pancakes for a Sunday treat!